Mediterranean Avocado Salmon Salad

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lemon juice

  Raw

  2 tbsp or 30g

• Red wine vinegar

  1 tbsp or 15g

• Parsley

  Raw

  1 tbsp or 4g

• Garlic

  Raw

  2 tsp or 6g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chum salmon

  Fish, raw

  17 ⅔ oz or 500g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Cucumber

  Peeled, raw

  1 large or 280g

• Tomatoes

  Orange, raw

  2 tomato or 222g

• Onions

  Sweet, raw

  1 onion or 331g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Feta cheese

  ½ cup, crumbled or 75g

• Olives

  Ripe, canned (small-extra large)

  ⅓ cup or 45g

• Lemons

  Raw, without peel

  1 fruit or 84g

Directions

1. STEP 1 Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later. STEP 2 Coat the salmon with the marinade. Heat 1 tablespoon of oil in a skillet or grill pan over medium-high heat. Sear salmon on both sides until crispy and cooked to your liking. STEP 3 While salmon is cooking, prepare all of the salad ingredients and mix them in a large salad bowl. STEP 4 Slice salmon and arrange over salad. Drizzle with the remaining UNTOUCHED dressing. Serve with lemon wedges.