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Lemon Pepper Salmon, Pear, Pomegranate and Avocado Salad

Lemon Pepper Salmon and a citrus vinaigrette add tasty zest to this mix of avocado, pear, pistachios and goat cheese.

Total Time

20 minutes

Servings

2-3 servings

Ingredients

  • 1 (2.5 oz) pouch Chicken of the Sea® Pink Salmon with Lemon Pepper
  • 1 head Romaine lettuce, washed and roughly-chopped into bite-sized pieces
  • 1 ripe pear, cored and diced
  • 1 avocado, peeled, pitted and diced
  • 2/3 cup shelled pistachios
  • 2/3 cup crumbled goat cheese (or blue cheese, or feta cheese)
  • 1/2 cup cup diced red onion (optional)
  • 1 pomegranate, seeded

Citrus Vinaigrette

  • 1/3 cup orange juice (freshly-squeezed, if possible)
  • 1/4 cup white balsamic vinegar (or white wine vinegar)
  • 1 Tablespoon honey, if needed to sweeten
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/3 cup olive oil

Instructions

  1. Make the vinaigrette: whisk all vinaigrette ingredients together for 30 seconds until combined. Set aside.
  2. Arrange lettuce, pear, avocado on plates. Top with salmon.
  3. Add pistachios, goat cheese, pomegranates and optional red onion over salad.
  4. Drizzle with dressing and serve immediately.

In this Recipe:

Lemon Pepper Salmon Packet

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