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Grilled Salmon Salad

Zesty Grilled Salmon Salad That Screams Summer Refreshment

This Grilled Salmon Salad with Creamy Cilantro Lime Dressing is a refreshing, gluten-free dish that embodies summer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • ½ cup Olive Oil Extra virgin is preferred.
  • ¼ cup Lime Juice Freshly squeezed is preferred.
  • ¼ cup Mayo Substitute Greek yogurt for lighter version.
  • 1 teaspoon Salt Adjust to taste.
  • 2 cloves Garlic Cloves Mince fresh cloves for best results.
  • 1 whole Jalapeno Chopped; omit or reduce for milder dressing.
  • 1 tablespoon Honey Adjust based on taste preference.
  • ½ cup Cilantro Use tender stems for blended consistency.
Salad
  • 4 pieces Salmon 4-6 ounces each; opt for fresh, high-quality salmon.
  • 1 teaspoon Chili Powder Adjust to preferred heat level.
  • ½ teaspoon Cumin Provides earthy notes.
  • 5 ounces Baby Arugula Base leafy green that adds a peppery flavor.
  • 3 whole Turkish Cucumbers Slice and salt to release excess moisture.
  • ¼ cup Red Onion Thinly sliced; soak in water to mellow if desired.
  • 1 cup Cherry Tomatoes Halved for freshness.
  • 2 whole Avocados Sliced; use ripe avocados for optimal flavor.
  • ⅓ cup Toasted Pumpkin Seeds Crunchy topping that adds nuttiness.
  • ⅓ cup Cotija Cheese Crumble; substitute with dairy-free cheese for vegan version.
  • 1 handful Fresh Cilantro For garnish.

Equipment

  • Blender
  • Grill
  • Large bowl
  • salad tongs

Method
 

Preparation
  1. In a medium blender, combine olive oil, lime juice, mayo, salt, garlic, jalapeno, and honey. Blend until smooth and creamy. Add fresh cilantro and pulse until finely chopped. Adjust lime or honey as needed.
  2. Preheat your grill to medium-high, about 400°F (200°C). Brush salmon with olive oil and season with salt, chili powder, and cumin. Grill salmon skin-side down for 3-4 minutes, then flip and grill for another 3-4 minutes until cooked through.
  3. In a large bowl, place arugula, sliced cucumbers, and red onion. Drizzle with cilantro lime dressing and toss gently. Fold in avocado slices, cherry tomatoes, half of the pumpkin seeds, and cotija cheese.
  4. Transfer salad to a platter. Top with grilled salmon, remaining pumpkin seeds, additional cotija cheese, and cilantro for garnish. Serve with extra dressing on the side.

Nutrition

Serving: 1salad servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 10IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

This Grilled Salmon Salad is bursting with summer flavor and is best served immediately for optimal texture and taste.

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