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Spring Salad with Salmon and Creamy Avocado Dressing

Salsa verde and avocado merge together for a vibrant green dressing that perks up any salad, including this one where salmon takes center stage.

Serves 4
Ready in 40 mins
Prep time 10 mins
Cooking time 30 mins
411 calories per serving


> 1 (12 oz) pkg trimmed fresh green beans
> 5 tbsp olive oil divided
> 1 avocado
> 1/2 cup jarred salsa verde
> 1 lemon
> 4 (4 oz) salmon fillets
> 1 pint grape tomatoes
> 1 (5 oz) pkg Nature's Promise® Organic Spring Mix with Herbs


Preheat oven to 425°F. Toss green beans with 1 tbsp oil, salt, and pepper. Add to a baking sheet and roast 20–25 min., until golden brown, stirring once halfway through.
Meanwhile, into food processor or blender, scoop the flesh of avocado. Add salsa verde, remaining ¼ cup olive oil, salt, and pepper. Pulse until smooth.
Slice lemon and arrange slices on bottom of a microwave-safe baking dish. Top with salmon fillets skin-side down. Season with salt and pepper. Cover and microwave on high 3–4 min., until fish is fully cooked. Let stand, covered, 2 min. Discard salmon skins and lemon slices.
Meanwhile, halve grape tomatoes and roughly chop green beans. In a large bowl, combine spring mix, tomatoes, green beans, and dressing. Divide among 4 plates and top with salmon.

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