Salmon Salad with Avocado and Olives
A vibrant, satisfying salad featuring perfectly pan-seared salmon over a bed of fresh greens. Creamy avocado, briny Kalamata olives, and a zesty lemon-dill dressing make this a perfect healthy lunch.
For 2 servings
Prepare the salmon and vegetables.
Pat salmon fillets dry with paper towels and season generously with a pinch of salt and black pepper. Dice the cucumber, thinly slice the red onion, halve, pit, and slice the avocado, and halve the kalamata olives.
- Pat salmon fillets dry and season with a pinch of salt and pepper.
- Dice the cucumber into bite-sized pieces.
- Thinly slice the red onion.
- Halve, pit, and slice the avocado.
- Halve the kalamata olives.
TIPTo prevent avocado from browning, toss it lightly with a tiny bit of lemon juice if not assembling immediately.Make the lemon-dill dressing.
In a small bowl, whisk together the 2 tablespoons of fresh lemon juice and 1 tablespoon of chopped shepu bhaji (dill). Season with a tiny pinch of salt and pepper to taste.
Pan-sear the salmon.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down (if applicable) and sear for 4-5 minutes per side, until golden brown and cooked through, easily flaking with a fork.
TIPAvoid moving the salmon too much while searing to ensure a beautiful, crispy crust forms.Assemble and serve the salad.
In a large bowl, combine the 4 cups of mixed greens, diced cucumber, sliced red onion, sliced avocado, and halved kalamata olives. Flake the pan-seared salmon into large pieces and add to the salad.
- Gently toss the mixed greens, cucumber, red onion, avocado, and olives in a large bowl.
- Flake the cooked salmon into the bowl, distributing evenly.
- Drizzle generously with the prepared lemon-dill dressing.
- Toss lightly to combine all ingredients and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use freshly squeezed lemon juice, not the bottled kind.
- 2Don't overcook the salmon. It should be slightly pink in the center for a moist, tender texture.
- 3To prevent the greens from getting soggy, dress the salad just before you're ready to eat.
- 4If you prefer, you can leave the salmon fillet whole instead of flaking it.
- 5Add the avocado just before serving to prevent it from browning.
Adapt it for your goals.
Quick
Use high-quality canned or pre-cooked smoked salmon instead of pan-searing a fresh fillet to save time.
high proteinHigh protein
Add a quarter cup of chickpeas or a hard-boiled egg to each salad for an extra protein boost.
ketoKeto
This salad is naturally low-carb. Ensure your olives are packed in brine, not a sweetened liquid, to keep it strictly keto.
Why this is on our healthy list.
Rich in Omega-3s
Salmon is an excellent source of omega-3 fatty acids, which are crucial for brain health and reducing inflammation.
Heart-Healthy Fats
The combination of avocado and olive oil provides monounsaturated fats, which help support cardiovascular health.
High-Quality Protein
Salmon provides a significant amount of high-quality protein, essential for muscle repair, satiety, and overall body function.
Packed with Vitamins
The fresh greens, cucumber, and lemon juice offer a variety of vitamins and antioxidants, including Vitamin C and K.
Frequently asked questions
Yes, it's very healthy. It's packed with omega-3 fatty acids from the salmon, healthy monounsaturated fats from avocado and olive oil, and plenty of vitamins and fiber from the fresh vegetables.