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Looking for a salad recipe you can feel good about eating? This Salmon Avocado Salad is low-carb, made with fresh avocado, colorful veggies, and crispy pan-seared salmon, then tossed with a simple lemon-dijon dressing.
You may also love my Italian Chopped Salad or this Mexican Grilled Chicken Salad.
Recipe Overview
Salmon Avocado Salad is a delicious and wholesome dish that can be made for lunch, dinner, or as a side dish. The creamy avocado and crispy salmon go perfectly with the slightly sweet and tangy dressing. It’s a perfect weeknight meal that comes together in under 30 minutes.
I love a Salmon and Salad Combo!
I love salmon and I feel like this dish is what I would have whenever I am feeling mindful on what I am eating. I go through those phases like anyone else. Trust me its a struggle. But think about it? What’s better than a bowl full of salad topped with some seared high protein seared salmon! Yummy!
Another salmon dish I think you will love is this Cajun Baked Salmon.
Ingredients You’ll Need
This is just a quick visual list of what you will need. For full measurements, please keep scrolling down to the recipe card at the bottom of this post.
How to Make It
- First, make the dressing. Mix all the dressing ingredients in a bowl, then whisk for 1 minute until a slightly thick dressing is achieved. Refrigerate until ready to use.
- Then, prep the vegetables. Chop the lettuce into bite-size pieces, cut the tomatoes into quarters, chop the onion, and peel and slice the cucumber into cubes. Then slice the avocados in half lengthwise, open the halves and remove the pit. Cut the avocado into small cubes. Gently mix all the veggies in a bowl and set aside.
- Next, prep fish. Season the salmon fillets with salt and ground black pepper. Then, in a large non-stick pan, heat oil over medium-high heat.
- Cook fish. Place the salmon filets into the hot oil, pressing them lightly with a spatula so the flesh comes into contact with the pan. Sear for 4-5 minutes until crispy and golden. Flip the fillets over and cook for 2-3 minutes more. You can also bake it at 350F for 16-18 minutes.
- Finally, assemble the salad. Evenly divide the salad among your serving bowls. Then top each bowl with salmon fillet and drizzle with dressing. Enjoy!
Tips and substitutions
- Romaine lettuce: This was my green of choice, but you can use any of your favorite lettuces or spinach.
- Avocado: You want a ripe avocado for the best flavor.
- Persian cucumbers: Or any other cucumber
- Green olives: Sliced olives are the perfect size for this salad, but if you prefer your olives whole, you can use those too.
- Salmon fillets: Use fresh, even-sized fillets.
- Olive oil: Substitute with any other oil of choice.
- Lemons: Use freshly squeezed lemon juice for the best flavor.
- Make the dressing up to 4 days in advance and store it in a sealed container in the fridge. Shake well before using.
Common Questions
This Salmon Salad is best served fresh. You can make the dressing up to 4 days in advance, and can prep the veggies the day before.
Only store undressed salad, since the dressing will cause the vegetables to wilt and soften. Store the veggies and the salmon in separate air-tight containers for up to 2-3 days. You can then reheat the salmon in the microwave or on the stove or oven before serving.
Yes, you can freeze the leftover Salmon but not the whole salad. Allow the salmon to cool completely, then store in an airtight container or wrap in tinfoil. Freeze for up to three months. When ready, thaw overnight in the fridge, then reheat until warmed through.
If you want to change things up, you can swap the salmon with shrimp or chicken breast.
You may also like
- Easy Chicken Avocado Corn Salad
- Avocado Corn Salad with Grilled Shrimp
- Chicken Pot Pie Soup
- Crispy Baked Salmon
- Air Fryer Fish and Chips
- Healthy Steak Salad Recipe
- Air Fryer Chicken Nuggets
Salmon Avocado Salad
Ingredients
Dressing
- 1/4 cup olive oil
- 2 large lemons, juiced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, or maple syrup
- 1-2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- Kosher salt and pepper, to taste
Salad
- 1 large head of romaine, chopped
- 1 small red onion, chopped
- 1 large Persian cucumber, peeled and sliced
- 1 large avocado, diced
- 1/2 cup sliced green olives
- 12 ounces salmon filets, about 3-4 fillets
- Kosher salt and pepper, to taste
- 2 tablespoons olive oil
Instructions
- Mix all the dressing ingredients to a bowl (1/4 cup olive oil, 2 large lemons, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1-2 garlic cloves, 1/2 teaspoon dried oregano, and Kosher salt and pepper). Whisk for 1 minute until a slightly thick dressing is achieved. Refrigerate until ready to use.
- Chop the 1 large head of romaine into bite-size pieces and chop the 1 small red onion. Peel and slice the 1 large Persian cucumber into cubes.
- Slice the 1 large avocado in half lengthwise around the seed. Open the halves and remove the pit. Cut into small cubes.
- Place all the chopped veggies into a bowl, gently mix and set aside.
- Season the 12 ounces salmon filets with Kosher salt and pepper. In a large non-stick pan, heat 2 tablespoons olive oil over medium-high heat.
- Place the salmon filets into the hot oil, pressing them lightly with a spatula so the flesh comes into contact with the pan. Sear for 4-5 minutes until crispy and golden. Flip the fillets over and cook for 2-3 minutes more.
- For assembling, evenly divide the salad among your serving bowls. Top each bowl with salmon fillets and add the 1/2 cup sliced green olives. Drizzle the prepared dressing over salmon and salad.
Notes
- Romaine lettuce: This was our green of choice, but you can use any of your favorite lettuces.
- Avocado: You want a ripe avocado for the best flavor. Give your avocado a firm but gentle squeeze. If it yields slightly, it is ripe. If it feels mushy, it is over-ripe.
- Persian cucumbers: These are smaller and slightly sweeter than regular cucumbers. You can substitute a regular or English cucumber if you can’t find a Persian one.
- Green olives: Sliced olives are the perfect size for this salad, but if you prefer your olives whole, you can use those too.
- Salmon fillets: Use fresh, even-sized fillets.
- Olive oil: Substitute with any other oil of choice.
- Lemons: Use freshly squeezed lemon juice for the best flavor.
- Make ahead: Make the dressing up to 4 days in advance and store it in a sealed container in the fridge. Shake well before using. Prep the veggies the day before. Cook the salmon fresh.
- Storage: Store salmon, vegetables, and dressing in separate air-tight containers for 2-3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
