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chipotle salmon, corn & avocado chopped salad
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chipotle salmon, corn & avocado chopped salad

Bright, fresh & loaded with nutrients, this salad is perfect for showcasing summer's bounty.
Prep Time30 mins
Cook Time18 mins
Total Time48 mins
Course: Main Course
Cuisine: American
Keyword: salad, salmon
Servings: 4
Author: Lovoni


  • 1/3 cup coarsely chopped cilantro leaves (coriander)
  • 1/4 cup avocado or canola oil
  • 1/4 cup lime juice
  • 2 garlic cloves
  • 1 canned chipotle pepper in adobo sauce
  • 1 tablespoon honey or agave syrup
  • pinch of sea salt & freshly ground pepper
  • 12 oz salmon fillets (any pin bones removed) (340g)
  • 2 tablespoons adobe sauce, from canned chipotle chilies
  • 1/2 teaspoon garlic salt
  • 2 corn cobs, shucked & brushed with oil
  • 2 cups chopped romaine lettuce (cos)
  • 1 cup thinly sliced green onions
  • 1 cup fresh blueberries
  • 1 cup toasted pepita seeds
  • 1 cup shredded red cabbage
  • 1 large ripe avocado, peeled & chopped


To make the dressing:

  • Place all ingredients in a blender; blend until smooth.

To make the salad:

  • Preheat the grill to medium-high heat. Brush adobo sauce all over salmon. Sprinkle with garlic salt. Cook on greased grill for about 4 minutes per side depending on thickness of salmon; do not over cook. Flake salmon with a fork.
  • Cook corn on same grill, about 10 minutes, turning occasionally, until grill marks appear; let stand until cool enough to handle. Turn corn on a cut end & using a sharp knife, shear kernels from cob.
  • Arrange lettuce, corn, salmon, onions, blueberries, seeds, cabbage & avocado on platter or in dish. Serve with dressing.