Description
Salmon Avocado Salad is a refreshing and vibrant dish that combines flaky salmon and creamy avocado, all tossed together with crisp vegetables in a zesty dressing. Perfect for warm days or light lunches, this salad brings the taste of summer right to your table. With its colorful ingredients and delightful flavors, it’s a guaranteed crowd-pleaser at any gathering or a wonderful addition to your everyday meals.
Ingredients
Scale
- 8 oz fresh salmon fillets
- 2 ripe avocados, diced
- 4 cups mixed greens (arugula, spinach, kale)
- 1 cup cucumbers, diced
- 1 cup cherry tomatoes, halved
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse mixed greens under cold water and pat dry.
- Preheat a grill or skillet over medium heat. Season salmon fillets with salt and pepper; cook for 4-5 minutes per side until flaky.
- While the salmon cooks, chop cucumbers and halve cherry tomatoes. Combine in a large bowl with mixed greens.
- Once cooked, let salmon cool briefly before flaking into large chunks.
- Add flaked salmon and diced avocados to the bowl of greens and veggies. Drizzle with olive oil and lemon juice; toss gently to combine.
- Serve immediately on plates or bowls; season with additional salt or cracked pepper if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 9g
- Protein: 29g
- Cholesterol: 80mg
Keywords: For added flavor, consider marinating the salmon in lemon juice and herbs before cooking. Customize your salad by adding nuts for crunch or swapping greens based on seasonal availability.