Salmon, Arugula, and Avocado Salad Recipe
The Salmon, Arugula, and Avocado Salad with Lemon Vinaigrette recipe is brightly flavored and beautiful; simultaneously light and substantial.
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Nonstick spray
- Serving bowl
- Chef's knife
- Cutting board
- Airtight container
- Spoon
- Thin spatula
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 1 pound salmon fillet
- 2 tablespoons softened butter
- Kosher salt and freshly ground black pepper ((to taste))
- 6 cups baby arugula
- 1 avocado
- ½ cup halved pitted kalamata olives
- 2 tablespoons lemon juice
- 1 tablespoon rice vinegar ((or another tablespoon lemon juice))
- 3 tablespoons olive oil
- 1 large shallot ((thinly sliced))
- 1 jalapeño ((seeded, deveined, and minced))
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