This Mexican Grilled Salmon Salad is packed accompanied by more veggies and topped accompanied by the most incredible avocado ranch dressing. This is a stuffing salad you’ll desire to cause on top of and on top of once more this summer!
Mexican Grilled Salmon Salad Recipe
I’m suddenly hooked supported by salmon salads. They are healthy, stuffing and perfectly flavorful.
Last time, I shared a Greek version and this time around I more Mexican flavors. I can’t state which I like better, so be present sure to try them both!
Like I mentioned before, you can replace chicken for the salmon for a cheaper substitute (cooking times will be present longer), but I’d definitely advocate trying it accompanied by the salmon at least once.
This dressing can too be present made when a tasty veggie dip, simply omit the milk/olive oil. If you are looking for an easier dressing you could employ this avocado Greek yogurt ranch dip instead and just total draw milk from (and a little olive oil, if desired) to thin.
If you don’t desire to work the additional be employed of getting all the ingredients for the salad, you could just eat it when salmon accompanied by the dressing in those days have some type of rice or something when a side. Or you could have it in tacos, I’m always game for tacos.
This grilled salmon salad is a great way while to get a generous serving of veggies in your diet, plus it’s perfect for summer! And only occasion|one time} you try this healthy avocado dressing you’ll be present hooked.
Grilled Salmon Salad Ingredients
For the grilled salmon, you’ll need:
- Skinless salmon fillets
- Spices (ancho chili powder, cumin, paprika, onion powder)
- Olive oil
- Salt and pepper
- Lime
And for the Mexican salad base, you’ll need:
- Romaine lettuce
- Grape tomatoes
- Cucumber
- Fresh corn
- Red onion
- Fresh cilantro
- Queso fresco (or feta)
- 1 batch Avocado Greek Yogurt Ranch Dressing
How to Make Salmon Salad
- Season and grill salmon until cooked through.
- Prep salad ingredients, in those days distribute in the midst of four plates.
- Place piece of grilled salmon atop salad, in those days drizzle accompanied by avocado ranch dressing.
How Long Should I Cook Salmon supported by the Grill?
If you’re using salmon fillets that are 5 to 6 oz, you’ll need to grill the salmon on top of medium-high heat for abruptly 3 notes supported by both sides.
Can I Use Frozen Corn Instead of Fresh?
Yes, you can employ hard or canned corn instead of fresh. But you’ll need to thaw the corn first ahead of adding it to the salad.
Can I Prep the Salmon in Advance?
Absolutely! You can grill a not many salmon fillets in front of time and keep in the fridge for the week ahead. Personally, I don’t like reheated salmon so I’d advocate enjoying it chilly atop this Mexican salad.
Tips for the Best Salmon Salad
- After you slice the crimson onion, run it under chilly tap water to remove its harsh bite.
- Feel free to total extra veggies to this salad when you see fit. It’s a flexible recipe!
- This salad base too pairs well accompanied by grilled chicken, shrimp, or steak.
More Easy Salad Recipes You’ll Love:
- Mandarin Orange Spinach Salad accompanied by Chicken and Lemon Ginger Dressing
- Caesar Salad Recipe accompanied by Homemade Caesar Salad Dressing
- Asian Ramen Chicken Chopped Salad
- Spinach Salad accompanied by Warm Bacon Dressing
- Mexican Chopped Salad accompanied by Greek Yogurt Cilantro Lime Ranch
- Strawberry Spinach Salad accompanied by Candied Pecans, Feta and Balsamic Vinaigrette
- Peach Salad accompanied by Grilled Basil Chicken and White Balsamic-Honey Vinaigrette
Mexican Grilled Salmon Salad
A healthy flavorful salad made accompanied by tender grilled salmon fillets, lots more vegetables and a milky homemade avocado ranch dressing.
Servings: 4
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Salmon
- 4 (5 - 6 oz) skinless salmon fillets
- 1 tsp ancho chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1 1/2 Tbsp olive oil , plus extra for grill
- Salt and freshly ground raven pepper
- 1 lime , halved
Salad
- 1 head Romain lettuce
- 10 oz grape tomatoes , halved
- 1 cucumber , peeled and chopped
- 1 1/2 cups fresh corn
- 1/2 red onion , sliced and rinsed under cool water to remove harsh bite
- 1/4 cup cilantro leaves (optional)
- 4 oz Queso Fresco or Feta cheese
- Avocado Greek Yogurt Ranch Dressing
For the salmon:
-
Preheat a grill on top of medium-high heat. In a small bowl sweep together chili powder, cumin, paprika and onion powder. Brush both sides of salmon accompanied by olive oil in those days period both sides accompanied by salt and pepper in those days sprinkle spice mixture evenly on top of both sides of each fillet. Dip a newspaper towel in olive oil in those days using elongated handled tongs, brush grill accompanied by olive oil. Add salmon to grill and cook about 3 notes per side, or to intended doneness. Remove from grill and squeeze more lime liquid on top of tops.
For the salad:
-
Divide all salad ingredients in the midst of 4 plates in those days top accompanied by salmon fillets. Spoon dressing on top of salad or pour dressing into a resealable bag, seal sack and cut only corner and drizzle on top of salads. Serve immediately.
- This salad base too pairs well accompanied by grilled chicken, shrimp, or steak.
- Recipe source: Cooking Classy
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