Chipotle Salmon Squash Salad

Chipotle Salmon Squash Salad



Hi everyone!!

Today since the weather has been a little up and down, particularly for this month. I thought I would do a blended salad. It’s spicy and refreshing, I hope you enjoy it. If you aren’t a fan of seafood this recipe probably isn’t for you. Ok, I’ll stop talking and get to it.



  • 1 mango diced
  • 2 salmon fillets without skin 4oz each.
  • 2 garlic cloves diced
  • 1 butternut squash peeled, cored and diced.
  • 3 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • Sauce from a can of adobo chilies
  • 2 tsp salt and 1tsp pepper
  • 1/2 onion chopped
  • 2 limes juiced


  1. Bring a pot of water to a boil with 1 tsp salt. Large enough to hold the cubes squash. Boil approximately 15 minutes. Once the squash is boiled, strain it and set it aside in a bowl.
  2. Place 2 tbsp oil in a sauté pan on medium-high heat. Add salmon with adobo sauce and cider vinegar. Cook through 5 minutes per side.
  3. Remove salmon from sauce and flake . One that is completed, add the salmon to the bowl with squash.
  4. Min sauté pan add 1 tbsp of oil, add chopped onion and cook until translucent. Then add garlic for 1 min and transfer to the squash bowl.
  5. Take the squash bowl and add lime juice, 1 tsp of salt, 1 tsp of pepper and lightly toss.
  6. Place mixture, covered, in the fridge. Let chill for an hour and serve!!


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