Salmon & Avocado Salad with Pesto

A nifty way to use some of your leftovers like grilled salmon and chickpeas, this filling salad is pretty simple to make and modify. Bold flavors require greens that are strong in flavor and can stand up to thick dressings, like the micro arugula and cress used in this dish.

~380 calories without pesto (250 calories)

mint pesto

Leftovers:

Grilled Salmon, Smoked salmon is also an option although the flavor may conflict with the pesto. Alternatively, canned sardines or even tuna could work.

• https://www.lemonpantry.com/post/halibut-asparagus-basil-pesto

• Dill works best with salmon in this salad.

Chickpeas - flavored is best, but rinsed/drained cooked chickpeas could still work:

• https://www.lemonpantry.com/post/mint-pesto-with-za-atar-chickpeas

• https://www.lemonpantry.com/post/chickpeas-spinach-with-tahini

Ingredients (serves 1)

• Salmon (2-5oz) - see above - room temp or refrigerated

• Chickpeas (1/8 to 1/4 cup) - see above - use at room temp or refrigerated

• micro arugula, cress or similar greens - 4 oz

• 1/2 avocado - peeled chopped

• Salt, Black Pepper

• Dill (optional, if not part of the salmon)

• Optional: Onion, Chives, Scallions

• Dressing - (2 Tbsp) One of our pesto recipes, based on your preference and availability of fresh mint and or basil.

• https://www.lemonpantry.com/post/pistachio-basil-pesto

• https://www.lemonpantry.com/post/eggplant-and-mint-basil-pesto

• https://www.lemonpantry.com/post/mint-pesto-with-za-atar-chickpeas

Steps

• Prepare the salmon and chickpeas according to the steps in the linked recipes. Salmon can be baked, steamed or pan seared.

• Add the microgreens and chickpeas to a bowl, add some of the pesto and mix.

• Add avocado, salmon and any other ingredients, and top with pesto.

• Top with salt and black pepper if desired.