Salmon Avocado Salad

5 from 1 vote

This Salmon Avocado Salad is 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!

Prep Time15

Cook Time8

Total Time23

Course: Main Course, Side Dish

Cuisine: American, Mediterranean

Servings: -4

Author: Rena

Ingredients

Dressing

1/4 cup olive oil
2 large lemons juiced
1 tsp Dijon mustard
1 tsp honey or maple syrup
1-2 garlic cloves minced
1/2 tsp 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 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