Mexican Grilled Salmon Salad Recipe
I’m suddenly hooked on salmon salads. They are healthy, filling and perfectly flavorful. Last time, I shared a Greek version and this time around I added Mexican flavors. I can’t say which I like better, so be sure to try them both! Like I mentioned before, you can substitute chicken for the salmon for a cheaper alternative (cooking times will be longer), but I’d definitely recommend trying it with the salmon at least once. This dressing can also be made as a delicious veggie dip, simply omit the milk/olive oil. If you are looking for an easier dressing you could use this avocado Greek yogurt ranch dip instead and just add milk (and a little olive oil, if desired) to thin. If you don’t want to do the extra work of getting all the ingredients for the salad, you could just eat it as salmon with the dressing then have some sort of rice or something as a side. Or you could have it in tacos, I’m always game for tacos. This grilled salmon salad is a great way though to get a generous serving of veggies in your diet, plus it’s perfect for summer! And once you try this healthy avocado dressing you’ll be hooked.
Grilled Salmon Salad Ingredients
For the grilled salmon, you’ll need:
Skinless salmon fillets Spices (ancho chili powder, cumin, paprika, onion powder) Olive oil Salt and pepper Lime
And for the Mexican salad base, you’ll need:
Romaine lettuce Grape tomatoes Cucumber Fresh corn Red onion Fresh cilantro Queso fresco (or feta) 1 batch Avocado Greek Yogurt Ranch Dressing
How to Make Salmon Salad
Season and grill salmon until cooked through. Prep salad ingredients, then distribute among four plates. Place piece of grilled salmon atop salad, then drizzle with avocado ranch dressing.
How Long Should I Cook Salmon on the Grill?
If you’re using salmon fillets that are 5 to 6 oz, you’ll need to grill the salmon over medium-high heat for roughly 3 minutes on both sides.
Can I Use Frozen Corn Instead of Fresh?
Yes, you can use frozen or canned corn instead of fresh. But you’ll need to thaw the corn first before adding it to the salad.
Can I Prep the Salmon in Advance?
Absolutely! You can grill a few salmon fillets ahead of time and keep in the fridge for the week ahead. Personally, I don’t like reheated salmon so I’d recommend enjoying it cold atop this Mexican salad.
Tips for the Best Salmon Salad
After you slice the red onion, run it under cold tap water to remove its harsh bite. Feel free to add more veggies to this salad as you see fit. It’s a versatile recipe! This salad base also pairs well with grilled chicken, shrimp, or steak.
More Easy Salad Recipes You’ll Love:
Mandarin Orange Spinach Salad with Chicken and Lemon Ginger Dressing Caesar Salad Recipe with Homemade Caesar Salad Dressing Asian Ramen Chicken Chopped Salad Spinach Salad with Warm Bacon Dressing Mexican Chopped Salad with Greek Yogurt Cilantro Lime Ranch Strawberry Spinach Salad with Candied Pecans, Feta and Balsamic Vinaigrette Peach Salad with Grilled Basil Chicken and White Balsamic-Honey Vinaigrette
