Ingredients
4 salmon fillets (6 ounces each)
4 ripe avocados
4 cups romaine lettuce
1 cup cherry tomatoes
1 medium cucumber, diced
1 small red onion, thinly sliced
16 ounces homemade or store-bought ranch dressing (no alcohol)
2 tablespoons fresh dill
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt
Freshly ground black pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Place salmon fillets on a baking sheet and season with salt, black pepper, garlic powder, and lemon juice. Drizzle with olive oil
Roast salmon for 10-12 minutes until flaky and cooked through
Chill the cooked salmon slightly to firm the texture
Assemble the salad by layering romaine, avocado slices, cherry tomatoes, diced cucumber, and red onion
Serve with ranch dressing on the side
Notes
For best results, chill roasted salmon in the refrigerator for 10 minutes before assembling
Storage: Toss dressing with cooked salmon and store separately in airtight containers for up to 24 hours
Variation: Add grilled shrimp or tofu for a plant-based adaptation
Ensure ranch dressing is made with buttermilk or non-dairy alternatives like coconut yogurt for a fully low-carb option
- Prep Time: 15
- Cook Time: 12
- Category: Meals
- Method: Roasting / Cold Preparation
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 salad
- Calories: 520
- Sugar: 0.5g
- Sodium: 300mg
- Fat: 42g
- Saturated Fat: 16g
- Carbohydrates: 7g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 100mg