California Avocado Salmon Bean Salad

HomeRecipesMeals & DishesEntreesCalifornia Avocado Salmon Bean Salad

Total Time: 15 min

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Prep Time: 15 min

Nutrition Facts

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Nutrition information
per serving

Calories 350

Total Fat 14g

Saturated Fat 2g

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 75mg

Sodium 600mg

Total Carbs 23g

Dietary Fiber 8g

Total Sugars 5g

Protein 35g

Potassium 850mg

Vitamin A 129 mcg; Vitamin C 70 mg; Calcium 90 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 102 mcg; Omega 3 Fatty Acid 1.55 g.

% Daily Value*: Vitamin A 15%; Vitamin C 80%; Calcium 6%; Iron 15%; 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 flavorful salad is a perfect for your gut. The yogurt dressing adds probiotics which, when combined with a range of fiber, allows the population of good bacteria in your gut to thrive. One-third (50 g) of a medium California Avocado contains 11% dietary fiber, 30-40% of which is soluble fiber. In addition to that, the salmon and avocado provide good fats. California Avocados are a source of monounsaturated fats while the salmon contains omega-3s, both of which can help fight inflammation.

Overall, this salad is nutrition packed with essential nutrients including more than 100% of your daily value (DV) for vitamin B3 (120% DV), vitamin B12 (220% DV), an excellent source of dietary fiber (29% DV), vitamin C (80% DV), vitamin K (80% DV), potassium (20% DV) and a good source of iron (15% DV).

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Serves: 4

Ingredients
Instructions

California Avocado Yogurt Dressing: 1 ripe, Fresh California Avocado, seeded and peeled 1 cup Greek yogurt 3 Tbsp. lemon juice 1 Tbsp. parsley, chopped 1/8 tsp. sea salt, or to taste 1/2 tsp. black pepper California Avocado Salmon Bean Salad: 1 can garbanzo beans, (15.5-oz. can) 1/2 cup red onion, diced 3/4 cup celery, sliced 1/2 cup bell pepper, orange, diced 1/2 cup bell pepper, red, diced 1 ripe, Fresh California Avocado, seeded, peeled and cut into 1" chunks 1/3 cup parsley, chopped 2 cans Alaska Red Salmon, (7.5-oz. cans), check for and remove bones, if any

For California Avocado Yogurt Dressing:

Place avocado in a medium-sized bowl and mash with a fork until all of the big pieces are crushed.
Add the yogurt, lemon juice, parsley, sea salt and black pepper. Blend using food processor or blender until smooth.
Place in the refrigerator and let sit for about 30 minutes to allow the flavors to develop.

For the salad:

Spread beans evenly on each plate and add a mound of salmon atop each. Mix remaining salad ingredients to make a relish and sprinkle relish across the salmon and beans. Drizzle with dressing.

Serving Suggestion: Serve with a big leaf of butter lettuce with a slice of avocado for a tasty lettuce wrap.

Beverage Pairing: Pair this salad with a glass of Pinot Noir or Chardonnay.

*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.

Did You Know?

It’s actually easy to create an avocado rose. If you want to elevate the presentation of a meal, just add a beautiful avocado rose. Or you could add one of these delicious California Avocado side dish recipes.