Salmon Avocado Salad

Salmon Avocado Salad is a refreshing and nutrient-dense dish that combines flaky, seasoned salmon with creamy avocado and crisp vegetables. This salad makes an ideal choice for a light lunch or a well-balanced dinner, offering healthy fats, quality protein, and vibrant flavors in every bite.

Why You’ll Love This Recipe

This Salmon Avocado Salad delivers both flavor and nourishment. The richness of the salmon pairs perfectly with smooth avocado and crunchy greens. It’s simple to prepare, adaptable to different preferences, and dressed with a tangy, homemade vinaigrette that ties it all together. Whether you’re eating clean or just craving a satisfying meal, this recipe fits the bill.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Salad

• salmon fillets
• romaine lettuce, chopped
• red onion, chopped
• Persian cucumber, peeled and sliced
• avocado, diced
• green olives, sliced
• kosher salt and black pepper
• olive oil

For the Dressing

• olive oil
• juice of fresh lemons
• Dijon mustard
• honey or maple syrup
• garlic, minced
• dried oregano
• kosher salt and black pepper

Directions

1. Prepare the dressing: Whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Set aside.
2. Cook the salmon: Season salmon fillets with salt and pepper. Heat olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and sear for about 4–5 minutes until golden. Flip and cook for another 2–3 minutes. Alternatively, bake at 350°F (175°C) for 16–18 minutes until cooked through.
3. Assemble the salad: In a large bowl, combine chopped romaine, onion, cucumber, avocado, and olives.
4. Dress and serve: Drizzle the salad with dressing and toss gently. Top with warm or room temperature salmon fillets and serve.

Servings and Timing

• Servings: 3 to 4
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes

Variations

• Use grilled or baked salmon depending on preference
• Swap romaine for spinach, arugula, or mixed greens
• Add quinoa or cooked grains for a heartier meal
• Include cherry tomatoes or bell peppers for added color
• Add sliced almonds or sunflower seeds for crunch
• Use lime juice instead of lemon for a citrus twist
• Substitute avocado with guacamole for a creamier texture

Storage/Reheating

• Storage: Keep the salad and dressing separate if storing. Refrigerate both in airtight containers for up to 2 days.
• Reheating: If using cooked salmon from leftovers, reheat it separately in a pan or microwave before adding it to the fresh salad. Do not reheat the avocado or greens.

FAQs

How can I tell if the salmon is cooked through?

The salmon should flake easily with a fork and appear opaque throughout. An internal temperature of 145°F (63°C) is ideal.

Can I use canned salmon instead of fresh?

Yes, canned salmon is a convenient substitute. Be sure to drain it well and remove any bones or skin before adding it to the salad.

What is the best way to keep avocado from browning?

Toss diced avocado with a bit of lemon juice and add it to the salad just before serving to reduce oxidation.

Is this salad good for meal prep?

Yes, you can prepare the components in advance. Store the dressing separately and add the avocado and dressing just before eating.

What dressing alternatives work well?

A yogurt-based dressing or a simple balsamic vinaigrette can also complement the flavors in this salad.

Can I make this salad dairy-free and gluten-free?

This salad is naturally gluten-free and dairy-free as long as the dressing ingredients are compliant.

What type of salmon is best to use?

Fresh Atlantic or wild-caught salmon fillets work best. Skinless or skin-on fillets can both be used based on preference.

Can I make this recipe ahead of time?

You can cook the salmon and prepare the vegetables in advance. Store them separately and assemble the salad right before serving.

What if I don’t have Dijon mustard?

You can use whole grain or yellow mustard as a substitute, though it may slightly change the flavor profile.

Is it safe to eat salmon cold in this salad?

Yes, cooked salmon is safe and delicious when served cold in salads. Just ensure it has been stored properly in the refrigerator.

Conclusion

Salmon Avocado Salad is a flavorful, health-forward recipe that’s easy to prepare and even easier to enjoy. With fresh vegetables, a simple homemade dressing, and tender salmon, it’s an excellent option for a nutritious lunch or dinner. Whether you stick to the classic version or try one of the variations, this salad will leave you feeling satisfied and nourished

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