If you are craving a fresh, wholesome meal that feels like a celebration in every bite, then this Salmon Avocado Salad is exactly what you need. Combining tender, flaky salmon with creamy ripe avocado and crisp mixed greens, this dish is a vibrant explosion of flavors and textures. Whether you want a light lunch or a satisfying dinner, the Salmon Avocado Salad offers a perfect balance of protein, healthy fats, and refreshing veggies that is as beautiful as it is delicious.

Salmon Avocado Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Salmon Avocado Salad lies in its simplicity. Each ingredient is carefully chosen not just for nutrition but for the harmony of flavors and colors they bring to the table.

1 lb salmon fillet: Opt for fresh wild-caught salmon for the best flavor and texture that flakes perfectly.

2 ripe avocados: Creamy and buttery, avocado adds richness and healthy fats essential for this salad.
4 cups mixed greens: A combination like spinach, arugula, and romaine gives a variety of textures and a leafy base packed with nutrients.

1 cup cherry tomatoes (halved): Their sweetness and juiciness brighten every forkful.
1/2 cucumber (sliced): Crisp and refreshing, cucumber adds a cool crunch to the mix.

1/4 red onion (thinly sliced): Adds a gentle sharpness and a pop of color without overpowering the dish.
1/4 cup olive oil: Use a good quality extra virgin olive oil to create a smooth, flavorful dressing that ties all ingredients together.
2 tablespoons lemon juice: Freshly squeezed lemon juice adds a bright, zesty note that complements the salmon perfectly.

Salt and pepper (to taste): Essential for seasoning to enhance and balance the natural flavors.
1 tablespoon fresh dill (optional): A fragrant herb that elevates the salad with a subtly fresh, anise-like flavor.

How to Make Salmon Avocado Salad

Step 1: Preparing the Salmon

Begin by preheating your grill pan or skillet over medium-high heat. Season the salmon fillet simply with salt and pepper to let its natural flavors shine. Place the salmon skin-side down (if it has skin) and cook for 6 to 7 minutes per side until the fish flakes easily with a fork. After cooking, remove from heat and allow it to cool slightly—this step is crucial to maintain the fish’s moisture and make it easier to flake into the salad.

Step 2: Whisking the Dressing

While your salmon is resting, prepare the dressing by whisking together olive oil, lemon juice, salt, and pepper in a small bowl. This fresh citrus vinaigrette highlights the salmon and brightens every bite — it’s a game changer that keeps the salad light and vibrant.

Step 3: Combining the Salad Base

In a large mixing bowl, toss together your mixed greens, halved cherry tomatoes, cucumber slices, and thinly sliced red onion. This combination offers a delightful variety of textures and flavors that contrast beautifully with the richness of the salmon and avocado.

Step 4: Adding Salmon and Avocado

Once the salmon has cooled enough to handle, gently flake it into bite-sized pieces and add it to your veggie mixture. Cut the avocados in half, remove the pit, scoop out the creamy flesh, and slice it before adding it in to maintain that luscious texture that complements the salad perfectly.

Step 5: Tossing It All Together

Drizzle the dressing evenly over the salad ingredients. Fold everything gently using a large spoon or salad tongs to ensure each piece is delicately coated with that zesty olive oil-lemon blend without mashing the avocado or salmon flakes.

Step 6: Finishing Touches

Serve your Salmon Avocado Salad immediately for the best experience. Optionally, sprinkle fresh dill on top for an herby note that adds both fragrance and color, making your plate as beautiful as it is tasty.

How to Serve Salmon Avocado Salad

Garnishes

Enhance your Salmon Avocado Salad with fresh dill, a lightly grated lemon zest, or even some toasted pumpkin seeds for an added crunch. These little touches can turn a simple salad into a feast that looks as gorgeous as it tastes.

Side Dishes

This salad holds its own brilliantly as a main dish, but pairing it with a warm crusty baguette or some garlic roasted potatoes can turn it into a fully rounded meal. For a lighter touch, try serving it alongside a chilled glass of crisp Sauvignon Blanc or sparkling water with a squeeze of lime.

Creative Ways to Present

Consider serving the Salmon Avocado Salad in hollowed-out avocado halves for added visual appeal or on a bed of quinoa for extra protein and texture. You could also assemble it into individual mason jars for a fun, portable lunch option that you can prep ahead for busy weekdays.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the Salmon Avocado Salad in an airtight container in the refrigerator. To keep the avocado looking fresh and prevent browning, you can add a little extra lemon juice on top before sealing. Consume within 1 to 2 days for the best texture and flavor.

Freezing

Freezing is not recommended for this salad due to the creamy avocado and fresh greens, which do not freeze well and can become mushy or soggy upon thawing. However, you can freeze cooked salmon separately if needed.

Reheating

Since this is a fresh salad, reheating is not advised. If you want warm salmon with your salad, reheat the salmon gently before assembling, but always add the greens and avocado fresh to maintain that crisp and creamy contrast.

FAQs

Can I use smoked salmon instead of cooked salmon in the Salmon Avocado Salad?

Absolutely! Smoked salmon offers a wonderful smoky flavor and is a great shortcut that skips cooking. Just slice or flake the smoked salmon directly into the salad for a delicious variation.

What kind of avocado is best for this salad?

Look for avocados that yield slightly to gentle pressure but aren’t mushy. Hass avocados are perfect because they are creamy with a rich flavor, which complements the salmon beautifully.

Can I substitute the mixed greens with other greens?

Definitely. Baby kale, butter lettuce, or even watercress can be used in place of mixed greens. Just keep in mind the flavor profile and texture so it balances well with the salmon and avocado.

Is this Salmon Avocado Salad suitable for meal prepping?

Yes, but with some care. Keep the dressing separate until mealtime and add avocado just before serving to prevent browning. This way, your salad stays fresh and vibrant.

What dressing works best if I don’t have lemon juice?

If you don’t have lemon juice, a splash of white wine vinegar or apple cider vinegar works as a zesty alternative in your dressing. You may need to adjust the quantity to taste since different vinegars have varying acidities.

Final Thoughts

There is something truly special about the Salmon Avocado Salad that makes it a reliable go-to whenever you want a meal that feels nourishing and indulgent at the same time. It’s effortless to make, visually stunning, and packed with flavors that complement each other so naturally. Trust me, once you try this salad, it will quickly become one of your favorite dishes to prepare, share, and enjoy all year round.

Salmon Avocado Salad Recipe

★★★★★

5.1 from 28 reviews

Author: Noah
Total Time: 30 minutes

Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

A fresh and nutritious Salmon Avocado Salad featuring perfectly grilled salmon, creamy avocados, and a crisp mix of greens, dressed with a simple lemon-olive oil vinaigrette. This salad is a delightful combination of flavors and textures, perfect for a healthy lunch or light dinner.

Instructions

Preheat and Season Salmon: Preheat your grill pan or skillet over medium-high heat. Lightly season the salmon fillet with salt and pepper to enhance its natural flavors.

Cook the Salmon: Cook the salmon for about 6-7 minutes on each side, or until it is fully cooked and flakes easily with a fork. Remove from heat and allow it to cool slightly to prevent the salad ingredients from wilting.
Prepare Dressing: While the salmon cools, whisk together olive oil, lemon juice, salt, and pepper in a mixing bowl to create a bright, tangy dressing.
Combine Salad Base: In a large mixing bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion to form a fresh and colorful salad base.

Flake Salmon: Once the salmon has cooled, gently flake it into bite-sized pieces and add it to the salad mixture, distributing the protein evenly.
Add Avocado: Cut the avocados in half, remove the pit, scoop out the flesh, and slice it. Add the avocado slices to the salad for a creamy texture contrast.
Toss Salad: Drizzle the prepared dressing over the salad and gently toss to combine, making sure all ingredients are lightly and uniformly coated with the dressing.

Serve: Plate the salad and garnish with fresh dill if desired for an aromatic finish. Serve immediately to enjoy the optimal freshness and flavor.

Notes

Use fresh, high-quality salmon for the best flavor and texture.
Make sure the avocado is ripe but firm to hold its shape in the salad.

This salad can be served warm or chilled depending on preference.
For extra crunch, add toasted nuts or seeds as a topping.
To make it gluten-free, simply ensure no cross-contamination with gluten-containing ingredients.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad

Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)

Calories: 360 kcal
Sugar: 4 g
Sodium: 220 mg

Fat: 23 g
Saturated Fat: 3.5 g
Unsaturated Fat: 18 g

Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 7 g

Protein: 27 g
Cholesterol: 65 mg

Keywords: salmon salad, avocado salad, healthy salad, grilled salmon, low fat salad, easy salad recipe