It's California Avocado season!
HomeRecipesDietDairy FreeMediterranean Salmon Bowl with a Broccoli Tabbouleh Salad

Mediterranean Salmon Bowl with a Broccoli Tabbouleh Salad

Star ratingStar ratingStar ratingStar ratingStar rating (21)GIF animation to indicate loadingLoading... Leave a comment

Total Time: 55 min

Cook Time:

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 390
Total Fat 24g
Saturated Fat 3.5g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Cholesterol 70mg
Sodium 240mg
Total Carbs 15g
Dietary Fiber 6g
Total Sugars 5g
Protein 30g
Potassium 1396mg

Vitamin A 150 mcg; Vitamin C 85 mg; Calcium 117 mg; Iron 4 mg; Vitamin D 7 mcg; Folate 132 mcg

% Daily Value*: Vitamin A 15%; Vitamin C 90%; Calcium 10%; Iron 20 %; Vitamin D 35%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This grain-free twist on tabbouleh salad pairs beautifully with Mediterranean-herbed salmon for a heart healthy dinner. We call this healthy recipe our nutrition powerhouse dish because it provides a more than 100% of the daily value of vitamins B3 (18 mg), an excellent source of vitamin C (90% DV), potassium (30% DV), vitamin E (25% DV) and fiber (21% DV). The Dietary Guidelines for American recommend you get more vitamin D in your diet and this dish provides you with 7 mcg or 35% DV.

Start cooking

Serves: 4

|
Dressing 1/4 cup lemon juice, fresh 3 Tbsp. olive oil 1/8 tsp. garlic powder 1/8 tsp. sea salt 1/8 tsp. pepper Salad 2 cups packaged broccoli rice, or 3.5 cups broccoli florets 1/2 cup Italian parsley leaves, packed 1/4 cup red onion, minced 2 cups Roma tomatoes, diced 1 cup English cucumber, (seedless), unpeeled and diced 1 ripe, Fresh California Avocado, peeled, seeded and diced Salmon 1 wild salmon, fillet, cut into 4 pieces 1 Tbsp. Italian seasoning herb mix, (no salt) 1/8 tsp. sea salt 1/8 tsp. pepper

Dressing

  1. Whisk together dressing ingredients and set aside.

Salad

  1. If using broccoli florets. Place them in the bowl of a food processor and pulse until the broccoli resembles rice. Do not over process.
  2. Transfer broccoli rice into a large mixing bowl.
  3. Place the parsley leaves into the food processor and pulse until it is minced well.
  4. Place the parsley into the bowl with the broccoli rice.
  5. Add the onion, tomatoes, and cucumbers to broccoli rice.
  6. Pour dressing over salad, and toss to combine.
  7. Add the avocado and toss lightly.

Salmon

  1. Heat a grill to 400 degrees or high heat, and spray the grill rack with cooking.
  2. Mix the herb mix, salt and pepper together in a small bowl.
  3. Rub the herb mixture over each piece of salmon, coating it evenly.
  4. Grill the salmon, skin-side down, until it flakes apart easily, and it is opaque inside, about 10-15 minutes for a 1-inch thick fillet.

Serving Suggestion: Portion the salad onto 4 plates or large bowls, and serve with a piece of salmon on top.

Beverage Pairing: White or red wine, or ice water with lemon and basil.

Print recipe

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

California Avocados can be used as a substitute for butter. Learn about avocados and dietary guidelines for Americans.

Recipe Tags: | View More Tags
Recipe Categories: Dairy Free Entrees Keto Friendly Registered Dietitian Recipes Seafood
PinPrint

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

You might also like

Comments

Other Topics

Recipes

See Recipes

Nutrition

Read Articles

Sustainability

Read Articles

How-To

Read Articles

Avocado 101

Read Articles