BLT Salmon Salad with Creamy Avocado Dressing
BLT Salmon Salad with Creamy Avocado Dressing. Another day, another dish reminding me of summer. Using our Secret Island Salmon to make the perfect BLT inspired salad. Pan seared salmon plated with lettuce, arugula, cherry tomatoes, avocado, bacon, and chives. Topped with a creamy avocado sauce as the dressing. You guys it’s so good so fresh and so summer season vibes which you know I’m all about. Happy Thursday…time to have a summery cocktail to go with this dish ;)))
So it’s been like two weeks since the last time I had salmon…you already know that’s two weeks too long for me. So tonight we’re doing it up with another summery post, but this time it’s salmon. In a creamy avocado BLT salad form.
All the vibrant colors and flavors remind me of summer and of course I also love that. Because I totally miss our summer salmons. Mango Salsa? Pineapple Salsa? Corn Salsa? All my favorite summer seafood toppings that I just haven’t had in forever. You can bet on us bringing those back full swing once the weather gets warm again.
Anyway, this BLT salmon dish is super good too. And it also gives me all the summer vibes. Fresh cherry tomatoes, creamy avocado, crispy thick-cut bacon, pan seared salmon all over a bed of lettuce and arugula. Topped with chives and basil for the perfectly delicious salmon salad.
And the best part of today…it’s Thursday…thank god. I am super excited that it is the weekend and we always do valentines day weekend up big in our house. So we have some festivities planned. Plus Sunday is the super bowl, so you know we also have good menus planned for the entire weekend. And cocktails…of course. So stay tuned ;)))
Ingredients
10 ounces mixed greens
10 ounces tricolored cherry tomatoes; halved
12 ounces thick-cut bacon; cooked and chopped
1 avocado; diced
3 - 4 (6 ounce) salmon filets
2 tablespoons olive oil
salt and pepper
For the Creamy Avocado Dressing
1 avocado
2 tablespoons red wine vinegar
3/4 cup olive oil
1 bunch chopped chives
1 tablespoon heavy cream
salt and pepper
Directions
Rub the salmon with olive oil. Sprinkle with salt and pepper. Heat a large skillet and add the salmon flesh side down. Cook for about 4 minutes. Flip and cook for another 2 minutes or until cooked through.
Make the dressing. In the bowl of a food processor, add the avocado, red wine vinegar, olive oil, and chives. Puree until smooth. While the food processor is running, slowly pour in the heavy cream. Transfer to a bowl and season with salt and pepper.
In a large bowl, add the salad greens, tomatoes, bacon, and avocado. Topped with salmon and serve with the creamy avocado dressing.
