Pan Seared Salmon & Spinach Avocado Salad - California Avocados

Name: Pan Seared Salmon & Spinach Avocado Salad - California Avocados
Ingredients: 3/4 cup extra-virgin olive oil; 3 Tbsp. balsamic vinegar; 3 tsp. whole-grain mustard; 1 1/2 tsp. sugar; 1 1/2 tsp. kosher or sea salt; As needed Freshly ground pepper; 21 cups (about 18-oz.) lightly packed baby spinach leaves; 3 cups thinly sliced red onion; 3 red bell peppers, halved lengthwise, cleaned, seeded, and cut into long, thin slices; 6 navel oranges, peeled and white pith removed, cut into segments; 12 Copper River salmon fillets (about 5-oz. each), skin and pin bones removed; As needed Kosher or sea salt and freshly ground pepper, to taste; 1/2 cup olive oil; 3 Fresh California Avocados, seeded, peeled, and cut into 16 thin wedges

californiaavocado.com

Impress your dinner party guests with this pan seared salmon and red onion spinach avocado salad made with fresh oranges and California Avocados.

View full recipe on californiaavocado.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at californiaavocado.com.

Share this recipe:

Ingredients

3/4 cup extra-virgin olive oil
3 Tbsp. balsamic vinegar
3 tsp. whole-grain mustard
1 1/2 tsp. sugar
1 1/2 tsp. kosher or sea salt
As needed Freshly ground pepper
21 cups (about 18-oz.) lightly packed baby spinach leaves
3 cups thinly sliced red onion
3 red bell peppers, halved lengthwise, cleaned, seeded, and cut into long, thin slices
6 navel oranges, peeled and white pith removed, cut into segments
12 Copper River salmon fillets (about 5-oz. each), skin and pin bones removed
As needed Kosher or sea salt and freshly ground pepper, to taste
1/2 cup olive oil
3 Fresh California Avocados, seeded, peeled, and cut into 16 thin wedges