Salmon Avocado Salad

Name: Salmon Avocado Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g salmon fillet (skin-on, cut into 4 portions); 2 pcs avocado (large, ripe but firm, diced); 200 g mixed greens (spring mix or baby spinach); 200 g cherry tomato (halved); 1 pcs cucumber (medium, sliced into half-moons); 0.5 pcs red onion (small, thinly sliced); 2 tbsp olive oil (for dressing and brushing salmon); 2 tbsp lemon juice (freshly squeezed); 1 tsp dijon mustard; 1 pcs garlic (clove, minced); 0.5 tsp salt; 1 pinch black pepper (freshly ground); 2 tbsp dill (fresh, chopped, for garnish)

RATING

4.6/5(145)

TASTE SCORE

8/10

A vibrant, refreshing salad that combines flaky, perfectly grilled salmon with creamy avocado chunks, crisp mixed greens, and juicy cherry tomatoes. Tossed in a bright lemon-herb dressing, this bowl comes together in under 30 minutes and feels both satisfying and light. Great for a quick lunch or an easy weeknight dinner.

PREP

15m

COOK

10m

SERVES

1 CUP

485 cal

SERVINGS

METHOD · 6 STEPS

prep · ~3 min
Make the lemon-herb dressing.
1.In a small mixing bowl, whisk together 1 tbsp olive oil, lemon juice, dijon mustard, and minced garlic.
2.Season with 0.25 tsp salt and a pinch of black pepper. Whisk until emulsified.
3.Set aside while you prepare the salmon.
prep · ~2 min
Season the salmon fillets.
1.Pat the salmon fillets completely dry with a paper towel.
2.Brush lightly with the remaining 1 tbsp olive oil.
3.Season both sides with the remaining salt and a pinch of black pepper.
TIPDry salmon gets a better sear. Moisture is the enemy of crispy skin.
grill · ~8 min
Grill the salmon to flaky perfection.
1.Heat a grill pan or outdoor grill over medium-high heat until hot.
2.Place salmon skin-side down and cook for 4 minutes without moving.
3.Flip carefully and cook another 3-4 minutes until flesh flakes easily with a fork.
4.Remove from heat and let rest for 2 minutes.
TIPDon't flip too early. The fish will release from the pan naturally when the skin is crispy.
mix · ~2 min
Assemble the green base.
1.In a large mixing bowl, combine mixed greens, halved cherry tomatoes, cucumber slices, and sliced red onion.
2.Drizzle half the dressing over the greens and toss gently to coat.
assemble · ~3 min
Plate the salads and add toppings.
1.Divide the dressed greens among four plates or bowls.
2.Gently flake the grilled salmon into large chunks and arrange over each salad.
3.Scatter the diced avocado over the top.
4.Drizzle the remaining dressing over the salmon and avocado.
TIPAdd avocado last and toss gently — it bruises easily.
garnish
Finish with fresh dill and serve immediately.
Sprinkle fresh chopped dill over each plate. Serve right away while the salmon is still warm and the greens are crisp.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat salmon dry with paper towels for a crispy, golden sear.
2
Let the salmon rest for 2 minutes after grilling to keep it moist and flaky.
3
Toss avocado gently into the salad at the very end to avoid mashing.
4
Add dressing to greens just before serving to prevent sogginess.
5
Use a fish spatula to flip salmon, sliding it under the skin for easy release.
6
Make the dressing up to 2 days ahead; shake or whisk before using.

RECIPE VARIATIONS

Adapt it for your goals.

Low oil

Low-oil

Replace half the dressing oil with plain Greek yogurt for a creamy, lower-fat version that still clings to the greens.

High protein

High-protein

Swap the salmon for grilled chicken breast or extra-firm tofu, and add a handful of chickpeas for more protein.

Jain

Omit garlic and onion from the dressing and salad, use a pinch of asafoetida (hing) in the dressing, and replace red onion with finely chopped green bell pepper.

Vegan

Replace salmon with marinated grilled king oyster mushrooms or roasted chickpeas, and use maple syrup instead of honey if the Dijon contains any.

Spicy

Add a minced jalapeño to the dressing and sprinkle red pepper flakes over the finished salad for heat lovers.

HEALTH BENEFITS