• ½teaspoon plus 1/8 teaspoon salt, divided
  • 8-ounce fresh salmon fillet, skin removed
  • 2ripe tomatoes, chopped
  • 1 avocado; peeled, pitted and chopped
  • Juiceof ½ lime
  • 1tablespoon avocado oil
  • Pinchof mustard powder
  • 1/8teaspoon black pepper
  • ¼cup almonds, toasted and corasely chopped
  1. Rub ½ teaspoon salt into both sides of the salmon piece; cover with plastic and place in the refrigerator overnight (ideally 24 hours).
  2. The next day, rinse and pat salmon dry with paper towels. Cut salmon into ½-inch pieces; toss in a bowl with tomatoes and avocado.
  3. In a small bowl, combine lime juice, avocado oil, mustard powder, pepper and remaining 1 /8 teaspoon salt. Pour lime dressing over salmon mixture and toss gently.
  4. Serve salmon salad immediately and garnish with almonds.
Recipe Notes
Nutrition Facts
Amount Per Serving
Calories 182 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 31mg 10%
Sodium 393mg 16%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 2g
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 182 cal, 12g fat (7g mono, 3g poly, 2g sat), 31mg chol, 393mg sodium, 6g carb (3g fiber, 2g sugars), 13g protein