Salmon & Avocado Salad with Lemon Dressing
This wholesome grab-and-go salad is perfect for lunch or a quick dinner.
Servings: 2 people
Calories: 519kcal
Equipment
- 2 jars
Ingredients
Salmon & Avocado Salad
- 6 to 8 ounces wild salmon can, drained
- 1 avocado pitted, peeled, and diced
- 2 cups salad greens loosely packed
- 1/2 cup monterey jack cheese reduced-fat, shredded
- 3/4 cup tomato chopped
- 1 tablespoon lemon juice freshly squeezed (from 1/2 a lemon)
Lemon Dressing
- 1 tablespoon lemon juice freshly squeezed (from 1/2 a lemon)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
- 1/8 teaspoon kosher or sea salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon dijon mustard
Instructions
- Whisk together all ingredients for the dressing except olive oil. Slowly drizzle olive oil, whisking all the while. Dressing can be packed separately or placed as the first ingredient in the bottom of jars.
- Toss avocado in lemon juice. This will add some zing to the avocado and keep it from browning.
- Add an even amount of diced tomatoes to each jar, then cheese, then avocado, then salmon, then lettuce. Securely screw the lid on each jar and refrigerate until ready to eat.
- Enjoy!