EFK Tested
Erickson Salmon Avocado Salad
An EFK Test Kitchen candidate designed for practical family cooking, strong flavor, and repeatable results.
- Yield
- 4 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Season salmon and cook in a skillet or oven until safely done. Rest briefly.
- 2. Toss greens, tomatoes, cucumber, and onion with vinaigrette.
- 3. Divide among plates, add avocado, and top with salmon.
Equipment
Standard home kitchen equipment appropriate to the method
Instant-read thermometer when cooking meat, poultry, or seafood
Food safety & storage
Keep seafood refrigerated and cook fish and shellfish to appropriate safe doneness; refrigerate leftovers promptly.
Cook to an internal temperature of 145°F. Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗