Avocado Salmon Salad is a tasty and sophisticated salad that is fresh and healthful.
This salad recipe is packed with salmon, avocado, mixed greens, and a light lemony dressing for taste, color, and nutrition.
Fresh salmon fillets and fresh greens are essential to this delicious salad because they keep everything crisp and snappy.
This salad recipe stands out from the rest when it comes to impressing guests, especially when served with mouthwatering grilled salmon this summer!
Making an Avocado Salmon Salad
Salmon salad is classy enough to be served at a luncheon but also straightforward enough to be eaten outside on a hot summer night. It’s the ideal method for utilizing leftover baked salmon!
- Salmon: Season and gently sauté in olive oil. Once the meat begins to firm up and the color becomes more opaque, turn the salmon over. Never overcook food.
- Dressing: Whisk together all of the dressing’s components until thoroughly combined.
- Salad: Combine the remaining ingredients for the salad, then top with the salmon fillets and salad dressing.
Slices of avocado and crumbled feta cheese can be used as a garnish, or you can use your preferences.
What Should You Put On Your Avocado Salmon Salad?
Except straightforward additions like niçoise olives, seasoned croutons, or slices of toasted garlic bread, this salad is often served as an entrée.
Fresh herbs from the garden and cold, poached asparagus both make great garnishes for the salad!
There are scarcely any leftovers from this flavorful summer salad!
- In the Fridge: Avocado Salmon Salad keeps for a day or two in the refrigerator, but omit the dressing. It must be covered to prevent it from absorbing the flavors or scents of the other foods in the refrigerator. The moment before serving, toss and dress.
- In the Freezer: This recipe’s salad component should not be frozen. Salmon that has been cooked can be frozen, but because it is so delicate, it won’t be as solid when it is thawed. As the fish freezes, its water solidifies into ice crystals, shattering its fibers.
The fish gets softer after thawing. Drain the liquid off, then add a few splashes of lemon juice, some fresh cherry tomatoes, cucumbers, and feta cheese to revive the flavors.
Salmon and Avocado Salad
Avocados, salmon, mixed greens, and a light lemony dressing are the main ingredients in this light and straightforward salmon salad. This meal is ideal for a healthy summer.
|20 minutes preparation
8 minutes for cooking
five minutes for rest
time in total 33 minutes
Ingredients for Avocado Salmon Salad
- 4 small salmon filets 6 ounces each
- 2 tablespoons olive oil
- ⅛ teaspoon salt & pepper
- 8 cups mixed greens
- 1 cup cherry tomatoes halved
- 1 cup cucumbers sliced
- ½ cup feta cheese crumbled
- 2 avocados halved and sliced
- ¼ cup red onion diced
- 1 tablespoon fresh dill
- 1 tablespoon lemon juice
- 1 tablespoon rice vinegar
- 4 tablespoons canola oil
- 1 teaspoon honey
- salt & pepper to taste
Instructions for making Avocado Salmon Salad
- Shake the jar with the dressing ingredients well to incorporate. Keep chilled until serving.
- Over medium-high heat, warm the olive oil in a large pan. Put some salt and pepper on the salmon (and your favorite seasonings if desired).
- Cook salmon for three to four minutes on each side, or until it reaches 145°F. Avoid overcooking. 5. Minutes of rest.
- Salmon filets should be placed on top of the greens and salad ingredients in each bowl.
- Serve after the dressing is drizzled.
- If preferred, add more lemon wedges to the serving.
Calories: 432 | Carbohydrates: 17g | Protein: 7g | Fat: 40g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 316mg | Potassium: 778mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1340IU | Vitamin C: 40.3mg | Calcium: 124mg | Iron: 1.5mg