Salmon and spinach salad with avocado

Preheat your oven to 180°C (350°F).
Place the salmon fillet on a baking sheet lined with parchment paper. Drizzle the salmon with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Bake in the preheated oven for 12 minutes or until the salmon flakes easily with a fork. Remove from the oven and let it cool slightly.
While the salmon is baking, prepare the salad. In a large salad bowl, add the fresh spinach leaves, sliced avocado, red onion, cherry tomatoes, cucumber, and crumbled feta cheese (if using). Toss gently to combine.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper to make the dressing.
Once the salmon has cooled slightly, break it into bite-sized pieces and add it to the salad.
Drizzle the dressing over the salad and toss everything together to ensure all the ingredients are coated with the dressing.
Taste the salad and adjust the seasoning with more salt and pepper if needed.
Serve the Salmon & Spinach Salad with Avocado immediately, garnishing with extra feta cheese if desired.
This salad is a healthy and delicious option for diabetics as it includes nutrient-rich ingredients and is relatively low in carbohydrates. Remember to monitor portion sizes and consider your individual dietary needs and blood sugar levels when enjoying this meal