Description
This salad is my edible postcard from Paros—a fresh, vibrant, feel-good meal that tastes like a seaside vacation. It’s built on layers of crisp veggies, creamy avocado, briny feta, and golden-seared salmon, all tied together with a lemony-herb dressing that’ll make your taste buds sing. Whether you’re meal prepping or brunch hosting, this dish delivers bold flavor with minimal effort. One bite, and you’ll swear you’re sipping ouzo on a Greek island. Ready for your flavor escape? Let’s get glowing!
Ingredients
Marinade & Dressing
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3 tbsp olive oil
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2 tbsp fresh lemon juice
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1 tbsp red wine vinegar (optional)
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1 tbsp fresh parsley, chopped
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2 tsp garlic, minced
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1 tsp dried oregano
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1 tsp salt
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Pinch of black pepper
Salad Components
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1 lb skinless salmon fillets
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4 cups chopped Romaine or Cos lettuce
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1 large cucumber, diced
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2 Roma tomatoes, diced
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½ red onion, thinly sliced
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1 avocado, sliced
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½ cup crumbled feta
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⅓ cup Kalamata olives (optional)
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Lemon wedges, for serving
Instructions
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Make the dressing: Whisk all marinade/dressing ingredients. Set half aside.
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Marinate salmon: Pour remaining dressing over salmon and let sit 15 mins.
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Cook salmon: Sear in a hot skillet 3–4 mins per side until flaky and golden.
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Assemble salad: In a large bowl, combine lettuce, cucumber, tomatoes, onion, avocado, feta, and olives.
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Finish: Flake salmon over salad. Drizzle with reserved dressing. Serve with lemon wedges.
Notes
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Try shrimp, chicken, or chickpeas instead of salmon.
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Add peach slices & mint for a summer twist.
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Meal prep? Keep components separate until serving.
- Prep Time: 10 mins
- Cook Time: 8 mins
Nutrition
- Calories: 500 kcal per serving
- Sodium: 550mg
- Fat: 30g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 34g