Insalata Di Avocado E Salmone Recipe

Make the vinaigrette

In a small bowl or jar combine 2 tbsp aged balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tbsp finely minced shallot, and 1/2 tsp minced garlic. Whisk or shake briefly to combine.

Slowly stream in 3 tbsp extra-virgin olive oil while whisking (or add to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and season with 1/4 tsp sea salt and 1/8 tsp freshly ground black pepper. Adjust acidity or sweetness with a splash more balsamic or honey if desired.

Toast pine nuts

Place 2 tbsp pine nuts in a dry skillet over medium-low heat. Stir constantly for 2–4 minutes until fragrant and lightly golden. Transfer immediately to a plate to stop cooking.

Cook the salmon

Pat the 8 oz salmon fillet dry and season both sides with 1/4 tsp coarse salt and 1/8 tsp black pepper. Heat a nonstick or stainless skillet over medium-high heat and add 1 tsp extra-virgin olive oil. When oil shimmers, place salmon in the pan and sear for 3–4 minutes without moving to develop a crust. Flip and cook another 2–3 minutes for medium doneness (internal temp ~125–130°F / 52–54°C). If you prefer fully cooked, cook an additional 1–2 minutes. Remove salmon to a plate and let rest 3 minutes, then flake or slice into bite-sized pieces.

Prepare avocado

While salmon rests, halve and pit the avocado. Scoop flesh from skin and slice or cube into 1/2-inch pieces. Squeeze juice of half a lemon over the avocado to prevent browning and season lightly with a pinch of salt.

Assemble the salad

In a large bowl place 5 cups heritage salad blend. Add the sliced/cubed avocado, flaked/sliced salmon, and toasted pine nuts. Drizzle 2–3 tbsp of the prepared balsamic vinaigrette over the salad (reserve any extra for guests). Gently toss once or twice to coat leaves without breaking the avocado or salmon.

Finish and serve

Divide the salad among 2 plates (servings). Finish each plate with a light sprinkle of coarse salt and freshly ground black pepper to taste and an extra teaspoon of olive oil if desired. Serve immediately.