Wild Salmon & Avocado Mediterranean Bowl
Prep 10 min 1 serving Mediterranean
An omega-3 powerhouse that needs zero cooking. Bright, briny, and deeply satisfying — ready in under 10 minutes.
Ingredients (16)
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Instructions (4 steps)
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1
Make the dressing: Whisk together olive oil, lemon juice, Dijon mustard, and dried oregano in a small bowl or jar. Season with salt and black pepper. Set aside — this keeps 5 days in the fridge.
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2
Build the salad base: In a large bowl, combine romaine lettuce and arugula. Add cucumber, cherry tomatoes, kalamata olives, artichoke hearts, red onion, capers, and fresh dill or parsley. Toss to distribute evenly.
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3
Add salmon: Flake salmon over the salad. If using canned, drain well and pat dry. If using a cooked fillet, break into large chunks.
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4
Finish and dress: Add diced avocado last to keep it from browning. Drizzle dressing over the top and toss gently so the salmon and avocado stay in pieces. Serve immediately.