Mediterranean Avocado Cucumber Salmon Salad

Start by seasoning the salmon fillets. In my experience, a simple rub of salt, pepper, dried oregano, dried basil and garlic brings out the best flavors in the dish. Let it marinate for about 15 minutes to absorb the flavors.

Heat a pan over medium heat, add a little olive oil and when it's hot enough, add the salmon fillets skin-side down. Cook the salmon for about 4-5 minutes on each side, or until it's cooked to your liking.

While the salmon is cooking, start preparing your salad. Cut the cucumber and tomatoes into bite-sized pieces and toss them in your salad bowl. I highly recommend using a mix of greens for a variety of flavors and textures.

For the avocado dressing, simply mash the avocado in a small bowl and add lemon juice, salt, and pepper. The lemon not only acts as a preservative for the avocado but also gives it a tangy kick that compliments the creamy avocado and balances the richness of salmon.

Once the salmon is cooked, let it cool for a bit and then flake it into large chunks with a fork.

Toss the salmon chunks into the salad bowl. Drizzle your avocado dressing over the top, toss the salad well until everything is evenly coated.

Lastly, serve your salad with a lemon wedge on the side for an extra squeeze of acidic brightness if desired. It truly helps in layering the flavors effectively.