 | All salads need avocado in them. I could probably eat any combination of vegetables and with lettuce as long as there were chunks of avocado nestled somewhere in the greens. I first discovered avocado vinaigrette in a recipe swap I participated in. This salad is simple and delicious, perfect for night's when C is out and it is just Miss F and myself. She will eat salad, but only with ranch dressing. She is okay with salmon, but it isn't her most favorite fish. Her favorite fish is fish sticks, go figure. I tried one the other day, I hadn't had one since I was a kid. They were pretty much breaded bread, not an ounce of fish inside. |
1 avocado
½ teaspoon sugar
¼ teaspoon salt
1 tablespoon freshly squeezed lime juice
1 tablespoon water
2 teaspoons rice wine vinegar
3 tablespoons olive oil
½ pound salmon, portioned into 2 filets
2 tablespoons olive oil
salt and pepper
4 cups mixed greens
Peel, seed, and dice avocado and place half of it in blender or food processor. Add sugar, salt, lime juice, water, and vinegar. With the machine running, slowly drizzle in oil until a creamy emulsion forms.
Rub the salmon filets with the oil and generously season with salt and pepper. Heat a skillet over medium high heat, add the salmon to the pan skin side down and sauté for 3 to 5 minutes. Flip the salmon over and sauté for 3 to 5 minutes more, until the salmon is cooked through.
Toss the mixed greens and remaining diced avocado with the vinaigrette. Divide among two plates and top each with the cooked salmon filet. Serve.
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