Blackened Salmon & Feta Salad
with Creamy Guacamole Dressing, Grape Tomatoes & Sunflower Seeds
- Milk
- Fish
Smoky blackened salmon meets creamy guacamole dressing in this flavor-packed salad! Crispy-skinned fish with bold spices tops fresh greens tossed in an ingenious avocado-yogurt dressing. Sweet tomatoes, tangy feta, and crunchy sunflower seeds add textural fireworks.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
½ ounce
Sunflower Seeds
4 ounce
Mixed Greens
2 tablespoon
Yogurt
(Contains: Milk)
5 teaspoon
Red Wine Vinegar
4 ounce
Grape Tomatoes
4 tablespoon
Guacamole
1 teaspoon
Garlic Powder
½ tablespoon
Blackening Spice
1 unit
Shallot
20 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
¼ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
-
Pat salmon* dry with paper towels. Drizzle with oil; season all over with half the Blackening Spice (all for 4 servings), salt, and pepper.
-
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon, skin sides down, and cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. TIP: Lower heat if salmon begins to brown too quickly.
-
Turn off heat; transfer to a plate. TIP: While salmon cooks, move on to Step 2!
-
While salmon cooks, wash and dry produce.
-
Halve tomatoes. Halve, peel, and thinly slice shallot. Add shallot to a small bowl with cold water; set aside.
-
In a large bowl, whisk together guacamole, yogurt, vinegar, garlic powder, ¼ tsp sugar (½ tsp for 4 servings), and a drizzle of olive oil; season with salt and pepper.
-
To bowl with dressing, add mixed greens, tomatoes, shallot (draining first), feta, and sunflower seeds. Toss until evenly coated.
-
Divide salad between bowls. Top with salmon and serve.
