Look no further for your new favorite meal—this southwest salmon salad is seriously delicious.
If that isn’t a loaded salad, I don’t know what is!
I’m sharing this recipe in case you have leftover mango from last week’s cashew shrimp dish. You could certainly just eat the mango, use it with the shrimp, or toss it into this southwest salmon salad—either way, it’s a win.
Salmon salads are my go-to. The flaky, buttery salmon spreads through every forkful, so every bite feels special. My usual salmon salad routine includes butter lettuce, feta, chickpeas sometimes, tomatoes, cucumbers, red peppers and a simple apple cider vinaigrette. When I have leftover salmon, that’s the habit I reach for.
If the ingredients lean more taco-style, I go that route instead. Is there anything better than tortilla chips on a salad? I don’t think so. Chips beat croutons by a mile, and with avocado, you’re practically eating nachos—so much better.
The salmon here is simple but full of flavor—chili lime roasted. For an extra touch, finish it with a salted lime butter right out of the oven. It’s incredible.
This salad layers chili-lime salmon with mango, avocado and crunchy tortilla chips.
But there is so much more!
Shredded lettuce is the base, then beans—black or pinto—along with tomatoes, bell peppers, corn, diced red onion or scallions, cilantro and crumbled cotija cheese. It’s a higher-maintenance salad with a bounty of textures and flavors, but it’s absolutely worth it.
Everything is brought together with a chili lime vinaigrette that’s practically drinkable—bright, tangy and slightly sweet.
Southwest Salmon Salad
Southwest Salmon Salad
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Ingredients
Chili lime salmon
- 1 (2 pound) salmon filet
- 2 tablespoons grapeseed or olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 lime, zest freshly grated (you can use the juice for the dressing)
- 1/2 teaspoon garlic powder
- ¼ teaspoon salt
- 1/4 teaspoon pepper
Southwest salad
- 6 to 8 cups green leaf or butter lettuce, or your favorite lettuce
- salt and pepper, for seasoning
- 1 (14 ounce) can black beans, drained and rinsed
- 1 red bell pepper, chopped
- 1 avocado, chopped
- 1 mango, chopped
- 1 cup grape tomatoes, halved
- ½ cup sweet corn
- 1/3 cup crumbled cotija cheese
- ¼ cup sliced green onions
- ¼ cup chopped cilantro
- crushed tortilla chips, for topping
Chili lime dressing
- 2 tablespoons freshly squeezed lime juice
- 1 1/2 tablespoons honey
- 2 garlic cloves, minced or pressed
- ¼ teaspoon chili powder
- 1 tablespoon chopped fresh cilantro
- salt and pepper
- 1/3 cup extra virgin olive oil
Instructions
Chili lime salmon
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Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment.
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Place the salmon on the baking sheet and brush with the grapeseed or olive oil. In a small bowl, combine smoked paprika, chili powder, salt, pepper, garlic powder and lime zest.
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Evenly sprinkle the spice mixture over the salmon and press gently to adhere.
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Roast for 12 to 15 minutes, or until the salmon is just opaque and flakes easily with a fork.
Salad
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In a large bowl, place the shredded lettuce and season with a pinch of salt and pepper. Toss to coat the leaves—this builds flavor throughout the salad.
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Add black beans, chopped red pepper, mango, avocado, halved grape tomatoes, corn, cotija, green onions and cilantro. Add the salmon, either flaked into pieces or sliced, as you prefer.
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Toss the salad with the chili-lime dressing and finish with crushed tortilla chips for crunch.
Chili lime dressing
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Whisk together lime juice, honey, minced garlic, chili powder, chopped cilantro and a pinch of salt and pepper. While whisking, stream in the olive oil until the dressing emulsifies. The dressing keeps well in the refrigerator for a few days.
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Now that’s definitely eating the rainbow.