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–+ servings
lightly dressed arugula topped with mango salsa, avocado slices and salmon filet in white serving bowl.
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5 from 3 votes

Mango Salmon Salad

You're going to love the fresh and bright flavors in this Mango Salmon Salad. It's also a great dish to have in your meal prep rotation!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: dinner, lunch, Salad
Cuisine: American
Servings: 2
Calories: 338kcal
Author: Courtney Paige

Equipment

  • skillet
  • Rubber Spatula
  • measuring cups / spoons
  • vegetable chopper
  • Salad bowl
  • Cutting Board
  • Knife

Ingredients

Salad

  • 1 tbsp chile lime seasoning
  • 8 oz Wild Sockeye Salmon
  • 3 cups arugula
  • ½ fresh mango or pineapple, diced
  • ⅓ cup red onion diced
  • ½ red pepper diced
  • 1 small avocado
  • ½ cup edamame
  • ½ cup feta cheese crumbles

Citrus Dressing

  • ¼ cup olive oil
  • 1 grapefruit, juiced
  • 1 tbsp apple cider vinegar
  • 2 tbsp mustard
  • 2 tbsp honey

Instructions

  • Let's start by preparing the salmon. Season it with Chile Lime seasoning. Heat a cast iron skillet to medium heat.
  • Add in oil and spread around so pan is well coated. Place the salmon skin down on the pan. Cover with a lid for 3-4 minutes. Flip the salmon and cook for another 3-4 minutes or until the salmon reaches an internal temperature of 145°F-160°F. 
  • Pour the dressing ingredients into a mason jar and shake together. Then toss half of the dressing with the arugula. Cruciferous greens like kale, arugula, and others need to be massaged so the dressing softens the texture!
  • While the salmon is cooking, dice fresh mango, red onion, bell pepper, and avocado in ¼” inch bites. Prepare the edamame if needed. I like to use a vegetable chopper so everything is uniformly chopped.
  • Layer cooked salmon, massaged greens, and diced mango and vegetables into a bowl.
  • Garnish with feta cheese, avocado, edamame, and remaining dressing!

Notes

If you don't want to eat this as a salad, swap out the lettuce for a bed of brown rice or quinoa. This recipe would also make a fabulous grain bowl.
This salad is great for meal prep, but I encourage you to assemble just before enjoying. Prep all of the ingredients in advance, but keep the salmon, salad, and dressing separate ready to eat.
Other dressing suggestions: My favorite dressing for this salad would be this Citrus Vinaigrette, Panera Poppy Seed, or this Wasabi Dijon.

Nutrition

Serving: 1 salad (without dressing) | Calories: 338kcal | Carbohydrates: 26g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 56mg | Sodium: 849mg | Potassium: 1091mg | Fiber: 7g | Sugar: 14g