Quick Salmon Avocado Salad

1. Unfailing Elegance

A sophisticated yet simple recipe, Quick Salmon Avocado Salad blends the rich flavors of salmon with the creamy smoothness of avocado.This salad is elegant and simple, making it a great option for a quick and filling dinner on hectic weeknights or as a light lunch.

2. Flavorful and Fresh Salmon Avocado Salad

Ripe avocado and soft, grilled salmon combine in this salad to create a lovely textural contrast. A light dressing unites all the flavors, and the addition of crunchy cucumber slices, juicy cherry tomatoes, and crisp greens adds freshness and vibrancy.                                                                                                             

 3. Balanced nutrition

This salmon avocado salad is full and nutritious, with plenty of healthy fats from the avocado and high-quality protein from the salmon.For anyone wishing to have a well-balanced meal that promotes a healthy diet without compromising taste,this is a terrific alternative.                                                                                                      

4. Time-saving and Practical

The salmon avocado salad recipe is perfect for people who are short on time and need a tasty supper quickly because it requires little preparation or cooking time. It’s simple to prepare because to the clear instructions, and you can alter the components to suit whatever you have on hand.

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5 from 24 votes

Quick Salmon Avocado Salad

Author: Team of Salmon All Recipes Cooking Method: Poaching Cuisine: American Courses: Dinner Recipe Keys: Corn Free High Protein Keto

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 4 Calories: 329

Best Season: Summer

Ingredients

Scale

1/2x 1x 2x 3x

• 4 ounce wild salmon fillets

• 1 Table spoon Dijon mustard

• ³⁄₄ Tea spoon dried parlsey

• ¹⁄₂ Table spoon Kosher salt

• 1 Fresh black pepper

• ¹⁄₄ Cup chopped red onion

• 4 Tea spoons Extra virgin olive oil

• 2 Table spoons apple cider vinegar, recommend

• ¹⁄₈ Tea spoon Garlic powder

• 1 Cup halved cherry tomatoes

• 8 ounces Avocado

• 4 Cups chopped romaine lettuce

• ¹⁄₂ Cups red cabbage, shredded

Instructions

1. Step 1

   Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt and black pepper.

2. Step 2

   Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.

    

3. Step 3

   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.

4. Step 4

   Add the tomatoes, 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.

5. Step 5

   Divide the salad in 4 bowls and top each with salmon.

    

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 329kcal

% Daily Value *

Cholesterol 62mg21%

Sodium 287mg12%

Total Carbohydrate 12g4%

Dietary Fiber 6g24%

Sugars 3g

Protein 26g52%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the freshest taste use ripe avocados and high-quality salmon, whether cooked or smoked.Feel free to customize the salad with your favorite veggies or herbs for added flavor and texture.If you’re using cooked salmon, make sure it has cooled slightly before adding it to the salad to avoid wilting the greens.For an extra burst of citrus, squeeze a little fresh lemon or lime juice on top before serving.

Keywords: Homemade,Easy