Summer Salmon Salad with Lemon Basil Dressing
Jasmine Mays cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
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A vibrant, protein-packed summer salad featuring air-fried salmon, edamame, and black beans tossed in a zesty, homemade lemon basil vinaigrette. Perfect for meal prep and weight-loss friendly.
- Time
- 30 minutes
- Equipment
- Air fryer and blender
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Dairy, soy, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Salad Ingredients
Dressing Ingredients
Salmon and Garnish
Steps
Season your salmon liberally with your preferred spices.
Add 1 tablespoon of arrowroot powder to the salmon to help it crisp up.
Place the salmon in the air fryer and cook at 400˚F (200 °C) (200˚C (400 °F)) for 8-10 minutes until cooked through and crispy.
In a large mixing bowl, combine the quartered cucumber, halved cherry tomatoes, drained corn, rinsed black beans, edamame, chopped green onions, and cilantro.
Toss the salad ingredients together until well combined.
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).
Blend the dressing ingredients until smooth and emulsified.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 1300
- Protein
- 42 g
- Carbs
- 71 g
- Fat
- 98 g
- Fiber
- 17 g
Where the calories come from
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