• 8 oz. salmon – cooked and flaked* (if you don’t have salmon leftover, look below for an easy baked recipe!)
  • 3 cups cucumber – chopped
  • 3 cups red bell peppers – chopped
  • ¾ cup red onions – chopped
  • 1 medium avocado – chopped
  • 4 cups lettuce – chopped
  • 1 tbsp fresh parsley – chopped


  • 1.5 tablespoons freshly squeezed lemon juice
  • 3 tbsp extra virgin olive oil
  • Salt and fresh ground black pepper to taste


    1. Preheat the oven to 400°F.
    2. Line a baking sheet with parchment paper or silicone mat.
    3. Place salmon on the baking sheet, skin-side down, season with salt and pepper and bake 10 to 12 minutes.
    4. Remove from the oven and let it cool down.
    5. Flake flesh and set aside.
  2. SALAD:
    1. In a large salad bowl, add the salmon, cucumber, red bell peppers, red onions, avocado and lettuce. Mix everything together until combined.
    2. In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything. Continue to whisk while streaming in the olive oil.
    3. Taste the dressing to check the seasoning and pour over the salad. Enjoy!

(Sourced from Primavera Kitchen)


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