The Pioneer Woman Tasty Kitchen
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Seared Salmon Avocado Salad

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Level: Easy

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Description

This seared salmon avocado salad takes just 25 minutes to make. Best of all, this recipe is keto, Whole30 and paleo.

Ingredients

  • FOR THE SALAD:
  • 1 pound Boneless, Skinless Salmon, Preferably Wild-caught
  • 8 strips (thin) Pastured Bacon
  • 4  Hard Boiled Eggs, Peeled And Quartered
  • 1  Large Avocado, Sliced Or Diced
  • ½  English Cucumber, Thinly Sliced
  • ⅓ cups Pitted Olives
  • 2 Tablespoons Chopped Chives
  • 2 Tablespoons Chopped Dill, Or To Taste
  • FOR THE LEMON DRESSING:
  • 1  Lemon, Freshly Squeezed
  • 3 Tablespoons Olive Oil, Extra Virgin
  • ½ Tablespoons Dried Oregano
  • ½ teaspoons Chili Flakes, Or To Taste
  • Sea Salt And Fresh Ground Black Pepper To Taste

Preparation

Season salmon with sea salt and fresh ground pepper on both sides.

Add bacon into a large nonstick pan and place it over medium heat. Cook until crispy, about 3–4 minutes on each side, then set aside on a paper towel to absorb the excess fat.

In the same preheated skillet, add salmon fillets, top-side down, and cook until golden and flaky, about 4–5 minutes on each side (cooking time may vary depending on the thickness of your fillets). Set aside on a large shallow plate or bowl and flake it using 2 forks.

To the same plate or bowl, add remaining salad ingredients.

In a mixing jug, whisk dressing ingredients until well combined. Just before serving, drizzle dressing over salad and gently toss to combine. If you’re meal prepping, then place in airtight containers, separately from dressing. Refrigerate for up to 3 days.

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