Salmon & Spinach Salad with Avocado

Lunch

We eat a power salad packed with salmon and spinach at least once a week. It’s a cinch to make, even after a hard day’s work.

Average Rating: 0

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 2 servings.

Ingredients

2 salmon fillets (4 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon canola oil
4 cups fresh baby spinach
2 tablespoons balsamic vinaigrette
1/2 medium ripe avocado, peeled and cubed
2 tablespoons dried cranberries
2 tablespoons sunflower kernels or pepitas (salted pumpkin seeds)
2 tablespoons chopped walnuts, toasted, optional

Instructions

1. Sprinkle salmon with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add fillets, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side.
2. In a large bowl, toss spinach with vinaigrette; divide between 2 plates. Place salmon over spinach; top with remaining ingredients. Serve immediately.

Nutrition Facts

1 serving: 386 calories, 27g fat (4g saturated fat), 57mg cholesterol, 614mg sodium, 15g carbohydrate (7g sugars, 5g fiber), 23g protein.
Diabetic Exchanges:
3 lean meat, 3 fat, 2 vegetable.