Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette.
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Half Baked Harvest · by Tieghan Gerard★ 4.7 (16)

Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette.

NUTRITION · PER SERVING30M COOK
CAL 35%·PRO 62%
CARBS 47G26% OF CAL
11G FIBER7G ADDED16G INTRINSIC13G OTHER23G TOTAL SUGAR
FAT 48G61% OF CAL
11G SAT37G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A salmon-based salad with mango, jalapeño, black beans, avocado, and crispy tortilla chips dressed in a cilantro lime vinaigrette. Bright, flavorful, and satisfying as a complete meal.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound skin on salmon
  • 3 tablespoon olive oil (divided)
  • 1 teaspoon chile powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 teaspoon brown sugar or honey
  • zest of 2 limes
  • pinch of salt and pepper
  • 1 red pepper (sliced)
  • 8 cups butter lettuce or spring greens mix (chopped)
  • 1 smallish mango (peeled + chopped)
  • 1 small jalapeno (seeded + chopped)
  • 1/3 cup cooked black beans (rinsed + drained if using canned)
  • 1-2 avocados (sliced)
  • 3/4 cup sharp cheddar cheese (shredded)
  • 2 ounces queso fresco or cajita cheese (crumbled)
  • fresh cilantro (for topping)
  • crushed tortilla chips
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tablespoons cilantro (chopped (or more to your liking))
  • 1/2 teaspoon chili powder
  • 1-2 tablespoons honey (depending on your taste (I used 2))
  • salt and pepper (to taste)
PREP
15M
SODIUM
840MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.