Strawberry and Salmon Salad for Meal Prep

A refreshing and surprising dish that harmonizes the delicate coastal notes of salmon with the summer sweetness of fresh strawberries and the rich creaminess of ripe avocado. This salad is dressed in a lemony yogurt sauce that provides a balanced acidity and a velvety texture, highlighting the freshness of the ingredients in every bite. It is a vibrant, sophisticated combination perfect for elegant entertaining or as a light, nutritious meal that offers a modern culinary experience.

Prep: 15 min
Servings: 4
Difficulty: Medium

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Instructions

Servings:4

1Heat the oven to 200°C.
2Place baking paper in the pan.
3Dry the salmon with paper towels.
4Drizzle with olive oil and add plenty of salt and pepper.
5Bake for 10-14 minutes, or about 10 minutes per inch of salmon thickness.
6Use an instant thermometer to make sure the salmon reaches an internal temperature of 63° Celsius.
7Note: Thicker salmon may take closer to 14 minutes.
8Remove from the oven and allow the salmon to rest for 5 minutes (it will continue to cook while resting).
9Shred the salmon with a fork and remove the skin.
10Place in a large bowl and set aside.
11If using canned salmon, drain and crumble with a fork, then place in a large bowl.
12Prepare the sauce: in a small bowl, mix the yogurt, lemon juice, honey, mustard, salt and pepper until the mixture is uniform.
13Set aside.
14Add the strawberries, cucumber, onion and avocado to the bowl with the crumbled salmon.
15mix gently.
16Add the sauce and the fresh herbs and mix again.
17Taste and adjust seasoning as needed.
18Serve on a bed of arugula, with gluten-free crackers, cooked quinoa, or according to preference.
19Please note: the salad can be prepared in advance and kept in the refrigerator until serving.

Ingredients

10-12 oz fresh salmon or two 5 oz cans of boneless salmon
Olive oil for drizzling
Salt and pepper to taste
1/2 cup plain or Greek yogurt
2 tsp lemon juice
2 tsp raw honey
1 tsp Dijon mustard
1 cup sliced strawberries
1 cup chopped cucumber and/or celery
1/4 cup chopped red onion

Nutrition

Calories: 97
Protein: 3.9g
Carbs: 15.5g

Chef tips

For a nutty crunch, add toasted nuts if allergies are not a concern. Substitute arugula with spinach for a milder flavor.

Culinary reasoning

A refreshing and surprising dish that harmonizes the delicate coastal notes of salmon with the summer sweetness of fresh strawberries and the rich creaminess of ripe avocado. This salad is dressed in a lemony yogurt sauce that provides a balanced acidity and a velvety texture, highlighting the freshness of the ingredients in every bite. It is a vibrant, sophisticated combination perfect for elegant entertaining or as a light, nutritious meal that offers a modern culinary experience.

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1/2 large avocado, chopped

2 tbsp chopped parsley or basil

Arugula for serving (optional)

Nutrition

Calories: 97
Protein: 3.9g
Carbs: 15.5g

Chef tips

For a nutty crunch, add toasted nuts if allergies are not a concern. Substitute arugula with spinach for a milder flavor.