Avocado Antipasto Salad

HomeRecipesDietHave A Plant®Avocado Antipasto Salad

Total Time: 35 min

Learn more

Cook Time: 15 min

Prep Time: 20 min

Nutrition Facts

View

Nutrition information
per serving

Calories 380

Total Fat 19g

Saturated Fat 2.5g

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 45mg

Sodium 470mg

Total Carbs 24g

Dietary Fiber 7g

Total Sugars 12g

Protein 21g

Potassium 1084mg

Vitamin A 42 mcg; Vitamin C 49 mg; Calcium 84 mg; Iron 2 mg; Vitamin D 0 mcg; Folate 76 mcg; Omega 3 Fatty Acid 1.87 g

% Daily Value*: Vitamin A 4%; Vitamin C 50%; Calcium 6%; Iron 10 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This colorful Mediterranean-inspired salad is perfect for a light dinner or serve it as an antipasto platter for a group gathering.

Start cooking

Serves: 4

Ingredients
Instructions

1 (12-oz.) salmon fillet 1/8 tsp. sea salt 1/8 ground pepper 4 sprigs fresh herbs (any combination: thyme, rosemary, fresh dill, oregano, tarragon, basil) 3 slices fresh lemon Juice of ½ lemon (divided) 1/2 cup white wine (optional) 1/2 cup water (use 1 cup if omitting wine) 1/2 cup balsamic vinegar 1 Tbsp. brown sugar 1 cup cherry or grape tomatoes, cut in half 1 English cucumber, sliced 4 whole roasted red peppers (jarred, drained), cut into strips 1 cup marinated artichoke hearts (jarred, drained), cut into quarters 1/4 cup pitted Greek olives, drained 1 ripe Fresh California Avocado, seeded, peeled and sliced 1/4 cup fresh basil leaves (lightly packed)

Season the salmon fillet with the salt and pepper.
Place the herb sprigs in a bundle in a large sauté pan. Add the lemon slices on top of the herbs. Place the salmon fillet on top of the lemon slices.
Combine 2 tablespoons of fresh lemon juice, the wine (if using) and water in a measuring cup, and pour the liquid into the pan, around the salmon.
Bring the salmon mixture to a boil over medium high heat. Cover the sauté pan, reduce the heat to medium-low, and let the salmon poach for about 15 minutes or until it’s opaque and flakes easily. Let the cooked salmon cool.
While the salmon is cooking, combine the balsamic vinegar and brown sugar in a small saucepan.
Bring the vinegar and sugar to a boil, and then reduce the heat to medium. Cook the vinegar for 10 minutes, or until it’s reduced by half, and is thickened enough to lightly coat a spoon. Remove from the heat and let the vinegar cool. It will continue to thicken as it cools.
Sprinkle avocado with remaining lemon juice and set aside.
Stack the basil leaves, roll them lengthwise, and slice then into thin pieces (chiffonade). Set them aside.
Place the salmon in the middle of a large serving platter, and with two forks, gently flake it apart.
Arrange the tomatoes, cucumber slices, roasted red pepper strips, artichoke hearts, olives, and avocado slices in groups around the salmon. Sprinkle the basil strips over the top of the salad.
Drizzle the balsamic glaze over the salad.
Serve at room temperature.

Serving Suggestion: Serve over a bed of greens as a dinner salad, or as an antipasto platter with toasted pita bread, crackers, and Avocado Roasted Garlic Hummus.

Beverage Pairing: Fruit-infused seltzer water.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.