I found a really great looking salad recipe online a few days ago and I decided to give it a go last night. The only problem was that I was sort of hungry, so I had to add to things a bit. Instead of using only the five or so ingredients the recipe called for, I think I used about eight or nine. You’ll have to check out the ingredient list down below to be sure. I’m writing this just off the top of my head right now.
It’s odd to say, but this salad might just fill you up. I’m wondering if it’s the use of avocados or salmon that does it. Whatever it is, the dish is satisfying in that regard. It’s also satisfying because it tastes so good. I made a sweet honey vinaigrette to go along with everything else and I apparently made the right choice because it was just perfect. Between the salmon, tomatoes, avocado, pecans and feta cheese, I’m not sure which ingredient was my favorite. If you’re a salad person, you already know this one is going to be good, just by that sampling of deliciousness.
For the Salad
2 Ripe Avocados, Peeled and Cut into 1/2 Inch Pieces
8 Ounces Cherry Tomatoes, Halved
2 5-Ounce Cans Skinless/Boneless Salmon, Drained
1/2 Sweet Onion, Sliced Thin
1 Cup Packed Parsley, Chopped
1/2 Cup Feta Cheese, Crumbled
1/2 Cup Pecans, Toasted
2 Cups Packed Baby Greens
Ground Black Pepper
For the Vinaigrette
3 Tablespoons Extra-Virgin Olive Oil
2 Tablespoons Red Wine Vinegar
1 Tablespoon Lemon Juice
1 Tablespoon Honey
1 Teaspoon Dried Tarragon
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
I’d like to thank Tania over at Cooktoria for the inspiration behind this recipe. While I did add to it, I got the idea from her website. She was definitely my go-to source for this one.
Prep the Ingredients
While I explained what things needed to be like in the ingredient list up above, I think I’ll show you how they’re supposed to look. Plus, I just enjoy showing off all these food photos. Anyway, I first (carefully – because my avocados were very ripe) peeled and cut the avocados up. And then I halved the tomatoes. I decided to go with the multi-colored tomatoes because I’m fancy like that.
Next, I sliced the onion and chopped the parsley.
And finally, I toasted the pecans and crumbled up the feta cheese.
Prepare the Vingaigrette
In a medium sized bowl, add all the ingredients from the vinaigrette list above. Then, whisk those ingredients together well.
Add all the ingredients, minus the feta and pecans, from the salad list above to a large bowl.
Then, add the vinaigrette to the bowl as well and toss everything together.
If necessary, add salt and pepper to taste.
Plate & Serve
Divide the salad between plates and sprinkle the feta cheese and toasted pecans on top of the individual portions. Serve and enjoy!
The Final Avocado & Feta Salad
I really do love this salad. The salmon offers a filling protein and the avocado is so substantial. Give this a try and let me know your thoughts down in the comment section below. Thanks for reading!