Fresh Salmon, Mango, and Avocado Gourmet Salad
A fresh and colorful salad that combines the exotic sweetness of mango with the richness of fresh salmon and creamy avocado. Enhanced with a light lemon vinaigrette and sprinkled with toasted sesame seeds, it is as pleasing to the eye as it is to the palate. Ideal for an elegant lunch or a refined appetizer.
🛒 Ingredients
4 servings
- 10.5 oz fresh salmon (skinless fillet, preferably sashimi-grade)
- 1 ripe mango (about 10.5 oz)
- 2 ripe avocados
- 3 oz fresh arugula (about 3 cups)
- 5.5 oz multicolored cherry tomatoes (about 1 cup)
- 3.5 oz cream cheese (such as Philadelphia)
- 2 tablespoons sesame seeds (white and/or black)
- 2 tablespoons extra virgin olive oil
- 1 lemon (juice and zest)
- 1/2 lime (juice)
- Sea salt (fleur de sel) and freshly ground black pepper
- A few fresh mint leaves (optional)
Watch the original video
Watch on TikTokDirections
- 1
Remove the salmon from the refrigerator 10 minutes before starting. Check for any bones with your fingers. Cut it into even 3/4-inch cubes and keep chilled.
- 2
Peel the mango and remove the pit. Cut the flesh into 3/4-inch cubes. Lightly coat with lemon juice to prevent browning and set aside.
- 3
Cut the avocados in half, remove the pits, and peel them carefully. Cut them into similar-sized cubes and immediately drizzle with lemon juice to preserve their vibrant green color.
- 4
Cut the cherry tomatoes in half. Cut the cream cheese into small 1/2-inch cubes.
- 5
In a dry skillet over medium heat, toast the sesame seeds for 2 to 3 minutes, stirring constantly until they are lightly golden and fragrant. Set aside and let cool.
- 6
Prepare the vinaigrette: in a small bowl, whisk together the lemon juice, lime juice, olive oil, a pinch of sea salt, and pepper. Whisk vigorously until emulsified.
- 7
In a large salad bowl or directly on plates, arrange a bed of arugula. Harmoniously distribute the cubes of salmon, mango, avocado, cream cheese, and cherry tomatoes.
- 8
Drizzle gently with the vinaigrette, sprinkle generously with the toasted sesame seeds, and add a few mint leaves if desired. Serve immediately while chilled.
💡 Chef's Tip
For optimal texture, place all ingredients in the refrigerator for 15 minutes before plating—the salad will be perfectly fresh without being ice-cold. Choose sashimi-grade salmon from a trusted fishmonger and consume it the same day of purchase. For a restaurant-quality presentation, assemble the ingredients by touches of color rather than mixing everything together.
