If you’re on the hunt for a well-balanced meal that’s as delicious as it is nourishing, look no further than this Salmon Avocado Salad. It’s a vibrant, fresh dish where every bite combines silky salmon, creamy avocado, crunchy greens, and a zippy homemade dressing. Whether you’re making lunch for yourself or impressing dinner guests, this salad is destined to become one of those go-to recipes that everyone requests again and again. Using wholesome ingredients and requiring barely half an hour, it perfectly satisfies cravings for something healthy yet utterly crave-worthy.

Ingredients You’ll Need

Salmon Avocado Salad Recipe - Recipe Image

Ingredients You’ll Need

Salmon Avocado Salad is living proof that simple ingredients, when fresh and thoughtfully combined, create pure magic. Each component brings its own flavor, texture, and splash of color to the bowl. Let’s break down why they matter:

Salmon fillets: Rich, flaky, and loaded with healthy fats and protein; the star of the show.
Olive oil: Adds silkiness to both the salmon and the dressing; choose extra-virgin for best results.
Salt and pepper: Enhances the flavors and balances both the greens and salmon.
Mixed greens: A crisp, colorful base that ties everything together – arugula, spinach, or romaine all work beautifully.
Avocado: Creamy slices provide healthy fats and that irresistibly buttery texture.
Cherry tomatoes: Juicy pops of sweetness that brighten every forkful.
Red onion: Paper-thin slices add a sharp, zesty bite that wakes up the whole salad.
Cucumber: Cool and crunchy, for unbeatable refreshment and balance.
Feta or goat cheese (optional): A tangy, creamy finish that pairs impeccably with the salmon (try one or both!).
Fresh dill or parsley (optional): A sprinkle of herbs brings a fresh pop of green and lifts the flavor into something special.
Olive oil (for dressing): Forms the base of a lustrous, flavorful dressing.
Lemon juice: A burst of brightness that balances the richness of avocado and salmon.
Dijon mustard: Gives the dressing a gentle bite and helps emulsify the ingredients.
Honey: Just a touch of sweetness to mellow the acidity and mustard.
More salt and pepper: Because seasoning every layer makes a big difference.

How to Make Salmon Avocado Salad

Step 1: Cook the Salmon

Decide between the oven or the stovetop – both methods yield beautiful results. Preheat your oven to 400°F (200°C) or heat a skillet over medium-high heat. Rub salmon fillets with olive oil, season both sides with salt and pepper, then cook them until golden on the outside and just flaky inside – about 10–12 minutes in the oven, or 4–5 minutes per side in a skillet. Let the salmon rest while you prepare the veggies; this little pause keeps it extra juicy.

Step 2: Prep the Salad Ingredients

Gather your largest salad bowl and fill it with the mixed greens, creamy avocado slices, juicy halved cherry tomatoes, crisp cucumber, and those delicate slivers of red onion. The combo of color and crunch is already looking irresistible before anything else goes in.

Step 3: Make the Lemon-Dijon Dressing

Whisk together olive oil, freshly squeezed lemon juice, Dijon mustard, honey, plus a good pinch of salt and pepper in a small bowl or shake them up in a jar. This homemade dressing is what pulls the whole Salmon Avocado Salad together, coating every ingredient in bright flavor.

Step 4: Combine and Toss

Either flake the cooked salmon into chunky pieces or slice it however you prefer, then add it right to the bowl with the greens and veggies. Pour over the dressing and give everything a gentle toss – just enough to mix, without mashing the avocado. Scatter the feta or goat cheese and a handful of fresh herbs over the top for that final, restaurant-worthy flourish.

Step 5: Serve and Enjoy

Plate up your Salmon Avocado Salad immediately while the salmon is still slightly warm. Every forkful is a little celebration of freshness, creaminess, and zest. Trust me: you’ll want seconds!

How to Serve Salmon Avocado Salad

Garnishes

A sprinkle of fresh dill or parsley instantly brightens the whole dish, while an extra lemon wedge on the side can be squeezed over just before eating for a punch of citrus. If you love texture, toss on a handful of toasted nuts or pumpkin seeds for extra crunch and a nutty finish.

Side Dishes

Salmon Avocado Salad is filling on its own, but it also pairs beautifully with a slice of crusty multigrain bread or a bowl of light soup. For a heartier meal, serve it with some roasted potatoes or a summery fruit salad on the side. It’s endlessly adaptable.

Creative Ways to Present

Think beyond the bowl: try serving this salad layered in mason jars for a picnic, or arrange it artfully on a big platter as the centerpiece for a lunch spread. You can even fill avocado halves with the tossed salad for an impressive appetizer at your next get-together!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad components separately in airtight containers in the fridge for up to 2 days. Keep the dressing on the side to prevent wilting, and tuck the avocado pit into any leftover slices to help keep them green.

Freezing

Freezing isn’t recommended for Salmon Avocado Salad, as both avocado and greens lose their signature texture once thawed. If you have leftover cooked salmon, that alone can be wrapped and frozen separately for up to 2 months.

Reheating

If you saved your salmon separately, it’s best enjoyed chilled or at room temperature. If desired, gently rewarm it in a skillet over low heat for a couple of minutes, taking care not to overcook it. Your greens and avocado should never be reheated, as they’ll wilt and lose their appeal.

FAQs

Can I make Salmon Avocado Salad with canned or smoked salmon?

Absolutely! While freshly cooked salmon gives the best experience, canned or high-quality smoked salmon offers fantastic convenience and flavor. Simply break into pieces and toss with your salad – no extra cooking needed.

What other vegetables can I add to the salad?

This is a wonderfully adaptable recipe. Try adding sliced radishes, snap peas, roasted sweet potatoes, or even cooked quinoa for extra color and texture. It’s all about using what’s fresh and seasonal.

What’s the best way to keep the avocado green?

Squeeze a little lemon juice over the avocado slices as soon as you cut them; this helps prevent browning. If prepping ahead, store the slices tightly wrapped with the pit included until you’re ready to toss the salad.

Is this Salmon Avocado Salad suitable for meal prep?

You bet! Prep all the ingredients and keep them separate in the fridge; just wait to slice the avocado and dress the salad until serving. The homemade dressing also keeps well in the fridge for up to a week.

Can I use a different protein in place of the salmon?

Certainly! Grilled shrimp, chicken, or even tofu all make stellar stand-ins. The star quality of the Salmon Avocado Salad is its flexibility, so swap proteins to suit your mood or what you have on hand.

Final Thoughts

If you’re looking for a dish that combines freshness, flavor, and feel-good nutrition, this Salmon Avocado Salad delivers every time. Give it a try – you’ll be amazed by how simple ingredients can create such a showstopper, perfect for any occasion!

Salmon Avocado Salad Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 25 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

This Salmon Avocado Salad is a refreshing and nutritious dish perfect for a light lunch or dinner. Tender salmon fillets paired with creamy avocado, crisp mixed greens, and a flavorful dressing make this salad a delicious and satisfying meal.

Ingredients

Scale

Salad:

2 salmon fillets (about 6 oz each)
1 tablespoon olive oil
Salt and pepper to taste
6 cups mixed greens (such as arugula, spinach, or romaine)
1 avocado, sliced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/2 cucumber, sliced
1/4 cup crumbled feta or goat cheese (optional)
2 tablespoons chopped fresh dill or parsley (optional)

Dressing:

3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste

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Instructions

Preheat the oven or skillet: Preheat oven to 400°F (200°C) or heat a skillet over medium-high heat.
Cook the salmon: Rub the salmon fillets with olive oil, season with salt and pepper, then cook until golden and flaky.
Prepare the salad: In a large bowl, combine mixed greens, avocado, cherry tomatoes, red onion, and cucumber.
Make the dressing: Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
Assemble the salad: Slice or flake the cooked salmon, add it to the salad, drizzle with dressing, and toss gently.
Finish and serve: Top with cheese and fresh herbs if desired, and serve immediately.

Notes

This salad is versatile and can be customized with different proteins like boiled eggs or quinoa.
The dressing can be made in advance and stored for up to a week for quick meal prep.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling, Baking, or Stovetop
Cuisine: American