JICAMA, SALMON AND AVOCADO SALAD

Jicama, Salmon and Avocado Salad image

Add some crunch to your meal with our colorful Jicama, Salmon and Avocado Salad. This zesty salmon and avocado salad gets its boldly fresh flavors from Dijon mustard, grapefruit, avocado, red onion and more.

Provided by My Food and Family

Categories Home

Time 25m

Yield 6 servings

Number Of Ingredients 9

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Ingredients

1 Tbsp. GREY POUPON Dijon Mustard
3/4 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
6 skinless salmon fillets (1-1/2 lb.)
1 pkg. (5 oz.) mixed baby spinach and arugula salad greens
2 avocados, chopped
1 small jicama, peeled, cut into thin matchlike sticks
1 cucumber, chopped
1 red grapefruit, peeled, sectioned
1 small red onion, sliced

Steps:

Mix mustard and 1/4 cup dressing until blended; brush evenly onto both sides of fish.
Cook in large nonstick skillet on medium heat 5 to 6 min. on each side or until fish flakes easily with fork.
Meanwhile, toss salad greens with all remaining ingredients including remaining dressing; place on 6 plates.
Top salads with fish fillets.

Nutrition Facts : Calories 400, Fat 23 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 29 g