Salmon and avocado salad

 Ingredients:

• 1 lb (450g) fresh salmon fillets
• 2 avocados, ripe yet firm
• 1 large cucumber
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro leaves, chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Season the salmon fillets with salt and black pepper on both sides. Place the salmon on a baking sheet lined with parchment paper. Bake for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork. Remove from the oven and let it cool for a few minutes.
2. While the salmon is baking, prepare the other ingredients. Cut the avocados in half, remove the pit, and carefully slice the flesh. Use a spoon to scoop out the avocado slices. Set aside.
3. Peel the cucumber and cut it into thin rounds or half-moons, depending on your preference. Place the cucumber slices in a bowl. Add the halved cherry tomatoes, sliced red onion, and chopped cilantro.
4. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to make the dressing.
5. Break the cooked salmon into bite-sized pieces and add them to the bowl with the cucumber, tomatoes, and onions. Gently toss the salad ingredients together.
6. Drizzle the dressing over the salad and toss again to coat everything evenly.
7. Add the avocado slices to the salad and gently fold them in, being careful not to mash them.
8. Taste the salad and adjust the seasoning if needed.
9. Serve the salmon and avocado salad immediately and enjoy!

This recipe makes a delicious and refreshing salad with the combination of tender salmon, creamy avocado, and crisp vegetables. Feel free to adjust the ingredients or quantities to suit your taste preferences. Enjoy your meal!

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