Heart Healthy recipe: Salmon, Avocado and Mango Salad
Prep time: 10 minutes. Serves 4.
3 tbsp plus 2 tsp olive oil, divided
2 tbsp white wine vinegar
2 tbsp orange juice
1 tbsp grated red onion
2 tsp honey
1 tsp Dijon mustard
1/2 tsp salt, divided
4 (5 oz each) skinless salmon fillets
1/4 tsp black pepper
6 c. mixed salad greens
1 small avocado, seeded, peeled and cut into chunks
1 medium mango, seeded, peeled and cut into chunks
1 blood orange, peeled and sectioned
2 medium kiwi, peeled and sliced
1. For dressing, in a small bowl whisk together 3 tablespoons of the olive oil, vinegar, orange juice, red onion, honey, mustard and 1/4 teaspoon salt; set aside.
2. In a large skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Season salmon with remaining 1/4 teaspoon salt and pepper. Sear salmon until browned, about 4 minutes. Turn and cook 3 to 4 minutes more or until fish flakes easily with a fork.
3. Arrange mixed greens, avocado, mango, blood orange and kiwi on a platter or individual plates. Place salmon over salad; drizzle with dressing.