Mexican Salmon Salad
This Mexican Salmon Salad with a Creamy Cilantro Lime Dressing is full of flavor, healthy and low carb. Plus it’s ready in less than 20 minutes. This recipe is perfect for busy weeknights, especially in the summertime!
Love Easy Salad Recipes? Then you need to try my Blackened Shrimp Salad and my Grilled BLT Wedge Salad!
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Easy Mexican Salmon Salad
I am always looking for quick weeknight meals that are also healthy. Something I can throw together in less than 30 minutes that isn’t loaded with calories. This Mexican Salmon Salad is the perfect healthy and fast meal for a busy weeknight dinner. It also makes a great lunch for meal prep!
This salad is full of flavor and is so easy to throw together. I seasoned the salmon with a homemade Mexican spice rub. It is a blend of paprika, garlic powder, onion powder, oregano and cumin. The spice blend gets rubbed on the salmon before it’s seared in a hot skillet. The base of the salad is a mix of baby kale and arugula. You can use whatever lettuce you have on hand. The salad is then topped off with thin slices of red onion, jalapeno, black beans, and fresh cilantro. Perfection!
Serve with my classic margarita or add some jalapeños for a spicy twist.
Key Ingredients
To make this easy Mexican Salmon Salad, you need just a few fresh ingredients, including: salmon filets (I always try to look for fresh never frozen salmon), spring salad mix (or your preferred greens), jalapeno, red onion, black beans, cherry tomatoes, corn, and cotija cheese.
Additionally, you’ll need to make the Mexican Spice rub for the salmon, which is comprised of paprika, garlic powder, onion powder, oregano, cumin, salt, and pepper. Adjust to your spice preference when preparing.
You’ll also want to serve this with my Honey Jalapeno Dressing!
How To Make Creamy Cilantro Lime Dressing
Now let’s talk about this awesome dressing. It’s slightly sweet, tart, with a bit of heat from the jalapeno.
The dressing gets nice and thick thanks to the Sour cream. I also add fresh cilantro and fresh squeezed lime juice. Honey is added to offset the tart lime juice.
All of the ingredients are added to a blender or food processor and blend until creamy and thick. I like to store leftover dressing in the fridge to use throughout the week.
Store leftover salad and salmon separately for up to 3 days. Great for meal-prepping!
Why I Love This Mexican Salmon Salad
- It’s easy
- Light and fresh
- Loaded with flavor
- Healthy
- Only requires a few ingredients
More Salad Recipes To Try
- Chopped Kale Quinoa and Avocado Salad
- Strawberry Spinach Salad with Poppyseed Dressing
- Greek Kale Quinoa Salad
- Southwest Chicken Salad
- Blackened Shrimp Salad
- Italian Chopped Salad
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Mexican Salmon Salad
Ingredients
Mexican Salmon Salad
- 1 tbsp extra virgin olive oil
- 2 salmon filets
- 2 cups spring mix
- 6 slices jalapeno
- 1/4 cup red onion, diced
- 1/4 cup black beans drained and rinsed
- 1/4 cup cherry tomatoes
- 1/4 corn
- 2 tbsp cotija cheese
- Honey Jalapeno Dressing, for serving
Mexican Spice Rub
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp oregano
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
Mexican Salmon Salad
- Heat olive oil in a skillet over medium high heat. Season salmon with Mexican Spice Rub. Add salmon skin side down.
- Cook for 3-4 minutes on each side.
- To assemble the salad divide the spring mix between two bowls then top with the cooked salmon, jalapeno, red onion, black beans, tomatoes, corn and cheese.
- Drizzle with the Honey Jalapeno Dressing.
Mexican Spice Rub
- Combine all of the ingredients together in a small bowl. Set aside.
