Seared Salmon + Avocado Salad with Honey Ginger Vinaigrette



  • 8 oz Salmon
  • 1 tbsp olive oil
  • 1 tbsp chia seeds
  • 1 tbsp sesame seeds
  • 1 Avocado
  • 1 cup cilantro chopped
  • 1 cup cooked edamame beans
  • 1 cup diced cucumber
  • 1 cup diced mango
  • 1 cup diced red onion
  • Spinach + Arugula (desired amount)
  • 1 clove garlic
  • 2 inches peeled fresh ginger
  • 1 tbsp honey
  • kosher salt
  • 1/4 cup rice wine vinegar
  • 3 tbsp vegetable oil


Place spinach and arugula in large serving bowl. Chop up all fruit and veggies. Add to serving bowl. Season salmon with kosher salt. Mix sesame seeds and chia seeds in small bowl. Dip and press one side of salmon filet into seed mixture to fully coat top of salmon. Heat olive oil on med/high heat in a large skillet. Cook salmon filets seed side down for 2-3 minutes. Flip filet and cook skin side down for an additional 2 minutes. Remove from pan and set aside. Pour all vinaigrette ingredients into a blender and blend on high until smooth. Transfer to a mason jar for future use. Top salad with salmon and add vinaigrette over top as needed. Optional: I added a dash of garlic powder and red chili pepper flakes for some extra spice. Enjoy!