Honestly, how have I not posted this recipe on the blog yet?! Salmon salad is a household favorite, and we make it a variety of ways, but this is hands down the best. It’s packed with flavors and nutrients, and its even good leftover which I think says a lot about a salad. I love this salad, and I hope you do, too!

Ingredients:

• 1.5 lbs of fresh salmon, cut into 1 inch cubes
• Grub rub seasoning (i promise this changes the game for salmon – check your grocery store, but amazon sells it, too)
• 2 tbso olive oil
• 5 oz spinach and kale mix
• 4 oz crumbled goat cheese
• 2 mini cucumbers, quartered or diced
• 1 avocado, diced
• 1/2 cup honey toasted pecans, crushed
• Brianna’s poppyseed dressing (this is superior, but if you have a different poppyseed dressing you like it would do just fine!)

Instructions

1. In a large bowl, combine cubed salmon, olive oil, and grub rub. I really could not begin to tell you how much grub rub to use, but you simply cannot overdo it. Make sure it is well seasoned. I like to let it sit in the fridge for ~30 minutes but this is totally optional
2. Cook salmon bites in air fryer at 390 degrees for 10 minutes.
3. While your salmon cooks, chop your spinach and kale mix. I use kitchen scissors.
4. Dice your cucumber and avocado. Crush your pecans with the back of a knife or in your hands.
5. Assemble salad – top your spinach and kale mix with cucumber, avocado, goat cheese, pecans, and cooked salmon. Plate it up and top with poppyseed dressing.
6. Enjoy – I promise you will!