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Looking for a salad recipe you can feel good about eating? This Salmon Avocado Salad is low carb and packed with healthy fats and nutrients. It’s made with fresh avocado, colorful veggies, and crispy pan-seared salmon then tossed with a simple lemon dijon dressing. This salad is so flavorful and satisfying, the perfect nutritious dinner!
Salmon Avocado Salad is a delicious but healthy dish that can be made for lunch, dinner, or as a side dish. The creamy avocado and crispy salmon go perfect with the slightly sweet and tangy dressing. Plus we love that it is full of nutrients, fresh vegetables, and healthy fats. It’s a perfect weeknight meal that comes together in under 30 minutes.
Why you should make this salad
- Refreshing and flavorful. The avocado, salmon, and dressing form a perfect harmony of flavors that are refreshing and satisfying.
- Very healthy. This salad is full of healthy fats from the avocado and fish, plus lots of fresh veggies. It’s a low carb dish that’s nutritious and filling.
- Simple to make. Simply mix the dressing in a bowl, then chop the salad ingredients, then cook the salmon. It’s a very easy salad to make, even for a weeknight dinner.
Ingredients You’ll Need
This is just a quick list. For full measurements please keep scrolling down to the recipe card at the bottom of this post.
Dressing:
Olive oil
Lemons
Dijon mustard
Honey or maple syrup
Garlic cloves
Dried oregano
Kosher salt and pepper
Salad:
Romaine lettuce
Red onion
Persian cucumber
Avocado
Sliced green olives
Salmon filets
Kosher salt and pepper
Olive oil
How to Make salmon avocado salad – step by step
- 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.
- 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 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 the dressing up to 4 days in advance and store it in a sealed container in the fridge. Shake well before using.
faq’s
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.
The recommendation from the FDA is to cook salmon to an internal temperature of 145°F. To measure this temperature, insert a food thermometer in the thickest part of the salmon filet until it reads at least 140-145 °F.
Yes, you can freeze the leftover Salmon but not the whole salad. Allow the salmon to cool completely, then store in an air-tight container or wrap in tinfoil. Freeze for up to three months. When ready, thaw overnight in the fridge, then reheat until warmed through.
Other recipes you’ll love
- 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
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Salmon Avocado Salad
Ingredients
Dressing
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 oz 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, whisk for 1 minute until a slightly thick dressing is achieved. Refrigerate until ready to use.
- Chop the lettuce into bite-size pieces and chop the onion. Peel and slice the cucumbers into cubes.
- Slice the avocados 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 salmon fillets with salt and a light shower of ground black pepper. In a large non-stick pan, heat 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 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.
