Summer Salmon Salad with Lemon Basil Dressing

Ingredients

• 1 Cucumber (quartered)
• 1 cup Cherry tomatoes (halved)
• 15 oz Corn (1 can, drained)
• 15 oz Black beans (1 can, rinsed)
• 9 oz Edamame (1 bag, shelled)
• 3 Green onions (chopped)
• Cilantro (handful)
• 1 cup Lemon juice (freshly squeezed, from about 3 large lemons)
• 2 tbsp Lemon zest
• 1 cup Fresh basil leaves (firmly packed)
• 1.33 cup Extra virgin olive oil
• 4 tbsp White wine vinegar
• 3 cloves Garlic
• 2 tbsp Dijon mustard
• 4 tbsp Raw honey
• 1 tsp Ground black pepper
• 1 tsp Crushed red pepper flakes
• 1 tbsp Parmesan cheese (optional)
• 1 lb Salmon (add as much or little to your meal as you want)
• 1 tbsp Arrowroot powder (for coating the salmon)
• Avocado (for garnish)

Steps

1. 1

   Season your salmon liberally with your preferred spices.

2. 2

   Add 1 tablespoon of arrowroot powder to the salmon to help it crisp up.

3. 3

   Place the salmon in the air fryer and cook at 400˚F (200˚C) for 8-10 minutes until cooked through and crispy.

4. 4

   In a large mixing bowl, combine the quartered cucumber, halved cherry tomatoes, drained corn, rinsed black beans, edamame, chopped green onions, and cilantro.

5. 5

   Toss the salad ingredients together until well combined.

6. 6

   In a separate bowl or blender, combine the lemon juice, lemon zest, basil, olive oil, white wine vinegar, garlic, Dijon mustard, raw honey, black pepper, red pepper flakes, and parmesan cheese (if using).

7. 7

   Blend the dressing ingredients until smooth and emulsified.

8. 8

   When ready to serve, portion the salad base into bowls, top with the cooked salmon and fresh avocado, and drizzle with the lemon basil dressing.

Notes

The salad base (cucumber, tomatoes, corn, beans, edamame) can be stored in the fridge for several days, making it excellent for meal prep. Add the salmon, avocado, and dressing just before eating to keep everything fresh.

Nutrition per serving

• main
• salad
• healthy
• meal prep
• air-fried
• seafood
• weight loss
• summer