Monday is for colorful things…Glowing Citrus, Avocado, Quinoa, and Blackened Salmon Salad.
At least on this particular Monday.
I’m starting to get slightly embarrassed by my obsession with winter citrus, but I can’t stop. It’s so pretty and it is SO good. Sweet, juicy and packed with all the color I need to brighten just about any cold winter day. I was about to say cold and dark winter day, but now that it’s February, I am starting to notice the days getting longer and longer with each and every day, YEAH. I can do winter – the snow, the cold, the but the days becoming dark around 4 O’clock is just the worst for me. So thankful for the sun staying high in the sky these days!
So I felt like our Monday needed some serious color. I actually had another post planned for today (it too was a very colorful option), but I decided on sharing this recipe first. This glowing citrus, avocado, quinoa, and blackened salmon salad is simple, light and the perfect dinner for a Monday. It will leave you full and feeling good…especially needed after a weekend of umm, well, cheese on pasta, on more cheese on chocolate. Hello weekend eats topped off with Super Bowl Sunday eats! Clearly bright and healthy food is needed today, right?
Speaking of which, how was everyone’s weekend? Did you favorite team win? Like I mentioned yesterday, I spent the better part of the weekend trying to stay on top of the last bit of cookbook work while also catching up on the blog. But I was able to squeeze in a little time with Asher on Saturday night and a little time on Sunday with the family. Pretty laid back and low-key, but next weekend should be a little more eventful with my brother flying home to do a mix up of a little video work and a little fun…probably more fun knowing Kai, but I have to say, he has the whole work/life balance thing pretty well figured out. Well, sort of…
What was the best part about your weekend?
Way back when I first started cooking, I would make blackened salmon tacos on a weekly basis. <–please excuse the photos and words in this post…that was one of my first posts. I was young, inexperienced and had not a clue how to write. Super old posts like these are kind of funny to look back at though…and also completely horrifying. YIKES.
Anyway, I’d make a lot of blackened salmon. My dad loves the spice mixture and it was a quick and healthy dinner. To this day, I think that blackened salmon is still one of my favorite recipes. It’s really good and really simple, and of course, so healthy too. This time, instead of stuffing my salmon into tacos, I thought I would switch things up a bit. I loved the thought of salmon, winter citrus and avocado, bright colors + fun flavors. <–totally my kind of food.
Since I love a hearty salad, I went ahead and not only added greens, citrus, and avocado, but also some quinoa for protein and healthy grains. Plus, I really can’t do a salad without carbs. Like that’s just so boring to me, and oh my gosh, I’d be starving if all I had were greens and fish. Nope, can’t do it, always need to add the carbs. 🙂
Seriously though, I’m loving this salad. Spicy, sweet, hearty, full of avocado and topped with creamy dressing, the best. Plus, it kind of brightens my day just looking at it. And the best part…it tastes even better! Soooo, bring on the Monday salad…as long as it’s this one of course!
Glowing Citrus, Avocado, Quinoa, and Blackened Salmon Salad.
- 1 pound skin on salmon cut into 4 pieces
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt and pepper
- zest of 1 lime
Citrus Avocado Quinoa Salad
- 1 cup plain greek yogurt
- 1/2 cup fresh cilantro
- juice of 2 limes
- 1 teaspoon honey
- kosher salt
- 1 bunch kale chopped
- 3 oranges or grapefruits I used grapefruit, blood and cara cara oranges
- 1 avocado sliced
- 1 cup cooked quinoa
- fresh cilantro microgreens, and or basil, for topping
In a large gallon size zip-top bag or bowl, combine the olive oil, smoked paprika, garlic powder, thyme, salt, pepper and lime zest + lime juice. Add the salmon and toss to combine.
Heat a medium size skillet over medium-high heat. Add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon.
To make the salad. In a blender, combine the yogurt, cilantro, lime juice, honey and a large pinch of salt. Blend until creamy and smooth. Taste and add salt if needed.
Add the kale to a large bowl and massage with a few tablespoons of the yogurt sauce. Add the oranges, avocado, and quinoa and gently toss to combine. Divide the salad among plates and top with salmon. Serve with the remaining yogurt sauce.
ps. if you wanted to add a little cheese, maybe some burrata or feta? I think that would be a genius idea.