A perfect balance of rich and creamy flavors with fresh, vibrant ingredients, the Salmon Avocado Salad is a light yet filling dish that brings together heart-healthy fats and lean protein. With tender, flaky salmon paired with creamy avocado, crisp greens, and a tangy vinaigrette, this salad is a delicious and nutritious option for any meal, whether it’s a quick lunch or a sophisticated dinner.

Why You’ll Love This Recipe

This Salmon Avocado Salad is an absolute winner for anyone looking for a flavorful, wholesome meal. The combination of perfectly cooked salmon and creamy avocado provides a satisfying richness, while the fresh greens and zesty vinaigrette add a refreshing contrast. It’s packed with healthy fats, protein, and vitamins, making it not only delicious but also great for your overall health. Quick to make and customizable, it’s the ideal meal for those on the go or those seeking a light yet satisfying dish.

Ingredients

• 2 salmon fillets (about 6 oz each)

• 2 tablespoons olive oil (for cooking)

• Salt and pepper, to taste

• 6 cups mixed greens (such as arugula, spinach, or baby kale)

• 1 ripe avocado, sliced

• 1/4 cup red onion, thinly sliced

• 1/4 cup cucumber, thinly sliced

• 1 tablespoon fresh lemon juice

• 2 tablespoons olive oil (for the dressing)

• 1 tablespoon Dijon mustard

• 1 teaspoon honey (optional)

• 1/2 teaspoon garlic powder

• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Salmon: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper. Once the oil is hot, place the salmon in the skillet and cook for 3-4 minutes per side, or until cooked through and flaky. Remove from the heat and set aside to cool slightly.

2. Prepare the Salad: In a large bowl, combine the mixed greens, sliced avocado, red onion, and cucumber.

3. Make the Dressing: In a small bowl or jar, whisk together the lemon juice, olive oil, Dijon mustard, honey (if using), garlic powder, salt, and pepper. Taste and adjust the seasoning if necessary.

4. Assemble the Salad: Flake the cooked salmon into large pieces and add it to the salad. Drizzle the dressing over the salad and toss gently to combine.

5. Serve: Divide the salad into bowls or plates and serve immediately.

Servings and Timing

• Servings: 2

• Prep time: 10 minutes

• Cook time: 8 minutes

• Total time: 18 minutes

Variations

• Grilled or Baked Salmon: If you prefer, you can grill or bake the salmon instead of pan-searing it for a different flavor and texture.

• Add More Veggies: For extra crunch, add bell peppers, cherry tomatoes, or radishes to the salad.

• Use Different Greens: You can swap the mixed greens for other leafy greens like romaine, baby arugula, or even cabbage for a different texture and flavor.

• Swap the Dressing: If you prefer a different flavor, you can use balsamic vinaigrette, ranch, or even a creamy avocado dressing to complement the salad.

Storage/Reheating

While this salad is best served fresh, you can store the leftover ingredients (without the dressing) in an airtight container in the refrigerator for up to 1 day. It’s best to keep the dressing separate to avoid sogginess. The cooked salmon can be stored for up to 2 days, but it’s best enjoyed soon after cooking for the best texture.

FAQs

Can I use canned salmon for this recipe?

Yes, you can use canned salmon as a quick and convenient alternative. Just drain it well and flake it into the salad, though fresh or pan-seared salmon will have a richer flavor and texture.

How do I know when the salmon is fully cooked?

Salmon is fully cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). It should appear opaque and moist but not raw in the center.

Can I make this salad ahead of time?

You can prepare the individual components ahead of time (cook the salmon and chop the veggies), but it’s best to assemble the salad and add the dressing just before serving to maintain the freshness of the greens and avocado.

How can I make this salad spicier?

For a spicy kick, add finely chopped jalapeño or red pepper flakes to the salad. You can also use a spicy dressing or drizzle some hot sauce on top of the salmon.

Can I make this salad without avocado?

Yes, if you’re not a fan of avocado or want a lighter version, you can skip it or substitute with another creamy ingredient, like goat cheese or a dollop of Greek yogurt.

Is this salad gluten-free?

Yes, this Salmon Avocado Salad is naturally gluten-free, making it a great choice for those following a gluten-free diet.

How can I make this salad dairy-free?

This salad is already dairy-free as long as you skip any optional cheese additions. The dressing is also dairy-free, so you’re good to go!

Can I add nuts or seeds to this salad?

Yes, you can add toasted nuts or seeds like almonds, walnuts, or sunflower seeds for an extra crunch. They will also provide additional healthy fats and flavor.

Can I use frozen salmon for this recipe?

Frozen salmon works well for this recipe. Be sure to thaw it properly before cooking, and follow the same steps for seasoning and pan-searing.

What can I serve this salad with?

This salad is great on its own or paired with a side of roasted vegetables, quinoa, or even a slice of whole-grain bread for a more filling meal.

Conclusion

The Salmon Avocado Salad is a wholesome, nutrient-packed dish that combines the richness of salmon with the creamy texture of avocado and the freshness of crisp vegetables. With a simple yet flavorful dressing, this salad is perfect for a light meal that doesn’t compromise on taste. Whether you’re looking for a quick lunch or an elegant dinner, this recipe is sure to become a favorite in your meal rotation!

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