Looking for a southwestern flare to your next salad? Try adding salmon to greens, corn, beans, tomato, onion, Mexican cheese and delicious Avocados From Mexico for the perfect combination! Pair with tortilla chips for an added southwestern crunch!
Ingredients
- 8 c. Mixed greens
- 2 ea. Avocados From Mexico, diced
- 2 c. Yellow corn, cooked
- 2 c. Black beans, cooked
- 1 c. Tomato, diced
- 1 c. Mexican blend cheese, shredded
- 1/2 c. Picante sauce
- 1/2 c. Red onion, diced
- Cilantro, to garnish
- Salmon
- 1 lb Salmon, uncooked
- 2 t. Parsley, dried
- 1 t. Avocado oil
- 1/2 t. Crushed red pepper
- 1/2 t. Paprika
- 1/2 t. Garlic Powder
- 1/2 t. Cumin
- Salt, to taste
- Cooking spray, as needed
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Instructions
- Preheat oven to 425ºF degrees.
- On a baking sheet, prepared with cooking spray, place the salmon skin down and evenly distribute with avocado oil, parsley, crushed red pepper, paprika, garlic powder and cumin. Bake for approximately 12-15 minutes
- In large bowls, evenly distribute mixed greens, corn, beans, tomato, cheese, picante sauce, onion and avocado. Top with salmon and garnish with cilantro.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
