Why We Like It

Oh-so-delicious Mexican salad — the flavor combination is amazing! It’s a great meal to enjoy any time of the year and comes together quickly for a busy weeknight!

Make the Honey Lime Vinaigrette:

2 Tbsp olive oil
2 Tbsp lime juice (juice from 1 lime)
2 Tbsp fresh cilantro (chopped)
1-2 Tbsp honey
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper

Tip: Zest your lime first (before juicing it) and add the zest to a small bowl for the salmon seasoning.

Add to a small bowl or mason jar and stir or shake to combine. Set aside.

Prepare the Salad:

8 cups romaine lettuce (or greens of your choice)
1 mango (peeled, pitted and chopped, or 1 cup frozen mango, thawed - can also use pineapple)
1 jalapeno (seeds removed if desired and chopped)
1/2 cup black beans (about 1/2 of a 15 oz can, rinsed and drained)

Add to a large bowl and toss to combine. Set aside.

Prepare the Salmon Seasoning:

2 tsp lime zest (grated lime peel)
1 tsp chili powder
1 tsp smoked paprika
1 tsp brown sugar (or date or coconut sugar)
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
1/2 Tbsp olive oil
1 lb skinless boneless salmon fillets (about 4 salmon fillets)

Add the seasonings (not the oil) to a small bowl and stir to combine. Rub each piece of salmon with the oil, and then the seasoning mixture. Set aside.

Cook the Peppers and Salmon:

1/2 Tbsp olive oil
1 red bell pepper (sliced)

Add oil to a large skillet over medium high heat. Add the pepper slices and cook for about 3 minutes until beginning to get tender. Remove from the skillet and set aside to cool slightly. Add the salmon to the same skillet and cook for about 4 minutes per side or until the salmon is cooked to your desired doneness. (The cooking time will depend on how thick your salmon fillets are).

Put it all together:

1 avocado (peeled, pitted and sliced)
1/2 cup cheddar cheese (shredded)
1/4 cup fresh cilantro (chopped, OPTIONAL TOPPING)

Add the cooked red pepper slices to the bowl of salad and toss to combine. Assemble salad on individual plates and top with salmon, avocado slices, cheese, cilantro and drizzle dressing on top.