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salmon topped over salad bowl
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5 from 1 vote

Salmon Avocado Salad

This Salmon Avocado Salad is made with fresh avocado, colorful veggies, and crispy pan-seared salmon, then tossed with a simple lemon Dijon dressing.
Prep Time15 minutes
Cook Time8 minutes
0 minutes
Total Time23 minutes
Course: Main Course, Side Dish
Cuisine: American, Mediterranean
Diet: Halal
Skill Level: Beginner
Servings: 3 -4
Author: Rena Awada

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.
    Chopped cucumber and onions on a cutting board.
  • 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.
    cooked salmon on a pan.
  • 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.
    a salad bowl topped with cooked flaked salmon.

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

Calories: 593kcal | Carbohydrates: 20g | Protein: 26g | Fat: 48g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 1979mg | Potassium: 1084mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1064IU | Vitamin C: 49mg | Calcium: 61mg | Iron: 2mg