Looking for a salad recipe you can feel good about eating? This salmon avocado salad is made with my two favorite super foods – avocado and wild salmon. I could eat this every day!
With the warmer weather, all I want to eat is salad these days. A big green salad with salmon, tomatoes, and avocado is usually what I crave when I want to eat a quick healthy, low-carb meal.
You can see more salmon avocado salad recipes from the archives. If you want to make this for lunch, you can easily cut this recipe down to 1 or 2 servings.
Why Should You Make This Salmon Avocado 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 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. You can get more from this video.
What is The Healthiest Way of Cooking Salmon?
The best way to cook salmon is by using any method that will keep it moist and tender. Overcooked salmon will become dry and awful, so be sure to watch your cooking times. One of my favorite ways to prepare salmon is using my “Quick Broil” method.
Another method I love is cooking salmon in the air fryer. To do so, you can cook it at 400F for 7 to 10 minutes as I did for this Air Fryer Parmesan Salmon recipe. If you want to grill the salmon, you can use the method I used for this Grilled Salmon Bruschetta recipe.
Salmon Avocado Salad Fixings
- 4 wild salmon fillets, 4 oz each
- 1 tablespoon Dijon mustard, divided
- 3/4 teaspoon dried parsley
- 1/2 teaspoon kosher salt
- Fresh black pepper, to taste
- 1/4 cup chopped red onion
- 4 teaspoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1/8 teaspoon garlic powder
- 1 cup halved cherry tomatoes
- 8 ounces avocado
- 4 cups chopped romaine lettuce
- 1 1/2 cups red cabbage, shredded
Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt, and black pepper.
Adjust the oven on the second rack. Broil salmon for 6 to 7 minutes, until cooked through.
In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt, and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.
Add the tomatoes, and avocado and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper, and adjust as needed.
Divide the salad into 4 bowls and top each with salmon. I have also written an article on Why You Should Eat Proven Carbs in Salmon?
Salmon Avocado Salad Substitutes
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.
Tips for Serving and Storing Salmon Avocado Salad Leftovers
If you prefer, you can break up the cooked salmon filet into bite-sized chunks and toss it with the salad.
This salad tastes and serves the best fresh. Since the romaine and cucumbers will begin to soften from the addition of salt in the dressing, I suggest not adding dressing until ready to serve.
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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 it in an air-tight container or wrap it in tinfoil. Freeze for up to three months. When ready, thaw overnight in the fridge, then reheat until warmed through.