Salmon and Avocado Salad

Ingredients:

180 g baby spinach
2 tomatoes, chopped
1 avocado, diced
1 cucumber, peeled and sliced
¼ cup chopped red onion
2 tablespoons olive oil
2 salmon fillets
salt and pepper (to taste)

For the dressing:

⅓ cup olive oil
¼ cup lemon juice
1 teaspoon Dijon mustard
½ teaspoon honey or maple syrup
1 clove garlic, minced
salt and pepper (to taste)

Directions:

1. Heat the olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place skin side down and cook for 4-5 minutes.
2. Flip the salmon and cook for another 2-3 minutes.
3. Divide all other salad ingredients and place in two bowls, then top with prepared salmon.
4. In another bowl, mix all of the dressing ingredients listed and pour over the top of the salad.
Yield: 2 servings
Recipe: downshiftology.com