If you’re craving a dish that feels like a celebration of fresh flavors and vibrant textures, you’re going to fall head over heels for this Salmon Avocado Salad. It’s bright, nourishing, and packed with wholesome ingredients that come together effortlessly, balancing the richness of perfectly cooked salmon with creamy avocado and crisp mixed greens. Whether it’s a light lunch or a stunning dinner centerpiece, this Salmon Avocado Salad is guaranteed to bring delight to your table and brighten your day.

Salmon Avocado Salad Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the secret to making a delicious Salmon Avocado Salad that sings with freshness. Each component plays a vital role in flavor, texture, and color, giving you that perfect bite every time.

Fresh salmon fillet (1 pound): The star protein that brings a succulent, flaky texture and rich taste.
Ripe avocados (2): Creamy and buttery, adding healthy fats and smoothness.
Mixed greens (6 cups): A lively blend like spinach, arugula, and romaine creates fresh crunch and earthy undertones.
Cherry tomatoes (1 cup, halved): Juicy bursts of sweetness and vibrant color.
Cucumber (1 whole, diced): Refreshing crispness that lightens the salad.
Red onion (¼ whole, thinly sliced): Just a touch of sharpness to awaken the palate.
Olive oil (2 tablespoons): Brings a silky richness and helps bind the dressing.
Lemon juice (2 tablespoons): Adds brightness and a zesty lift to every bite.
Salt and pepper (to taste): Essential seasoning to enhance every flavor.

How to Make Salmon Avocado Salad

Step 1: Cook the Salmon to Perfection

Start by preheating your skillet over medium heat. Season your fresh salmon fillet generously with salt and pepper on both sides—this simple touch brings out the fish’s natural flavor. Add a tablespoon of olive oil to a hot pan and lay the salmon skin-side down. Let it cook without disturbance for 5 to 7 minutes until the bottom turns a beautiful golden brown. Flip carefully and cook another 5 to 7 minutes until the fish flakes easily with a fork. Once cooked, set it aside to cool slightly before handling.

Step 2: Prepare the Fresh Salad Base

While your salmon is cooking, take advantage of the time to assemble the salad. In a large bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. This mixture forms the crisp, refreshing foundation of your Salmon Avocado Salad, balancing the richness of the salmon with lively vegetable crunch.

Step 3: Add the Creamy Avocado

Cut your ripe avocados in half, remove the pits, then gently scoop and slice the flesh. The creamy texture of avocado is a must-have here; it adds smoothness and a touch of indulgence to the salad. Gently tuck the avocado slices into your salad base to keep them intact and visually appealing.

Step 4: Whisk Together the Dressing

Mix the remaining tablespoon of olive oil with fresh lemon juice in a small bowl. This dressing is incredibly simple but brings a bright, citrusy lift that complements both the salmon and avocado beautifully. Drizzle it evenly over the salad and toss gently to coat all ingredients without mashing the delicate avocado.

Step 5: Add Flaked Salmon and Combine

Flake the cooked salmon into bite-sized pieces using your fork, then add these tender morsels to your salad. Toss everything together gently once more, being careful to keep the avocados intact and the salad looking fresh and colorful. Now your Salmon Avocado Salad is ready to shine!

How to Serve Salmon Avocado Salad

Garnishes

Elevate your Salmon Avocado Salad with freshly chopped herbs like dill or parsley for an herbal freshness that pairs beautifully with the fish. A sprinkle of toasted nuts, such as slivered almonds or walnuts, adds a satisfying crunch that contrasts the creamy avocado perfectly.

Side Dishes

This salad stands well on its own but pairs wonderfully with crunchy artisan bread or lightly grilled pita for scooping. A side of quinoa or a light cucumber yogurt dip can round out the meal without overpowering the fresh flavors.

Creative Ways to Present

For a stunning presentation, serve your Salmon Avocado Salad in individual glass bowls so the layers of color shine through. You could also use avocado halves as edible bowls, filling them with the salad for bursts of green goodness and a playful touch that guests will love.

Make Ahead and Storage

Storing Leftovers

Store leftover Salmon Avocado Salad in an airtight container in the refrigerator for up to two days. To keep the avocado from browning, drizzle a little extra lemon juice over the top before sealing and store the salmon pieces separately if possible, then combine at serving.

Freezing

Because of the fresh avocado and mixed greens, this salad does not freeze well. The texture of the avocado and salad greens will suffer upon thawing, so it’s best to enjoy this Salmon Avocado Salad fresh whenever possible.

Reheating

If you have leftover salmon from the salad and want to reheat it, do so gently in a low oven or microwave just until warmed through to avoid drying it out. For best texture and flavor, keep the salad components chilled until ready to serve.

FAQs

Can I use canned salmon instead of fresh salmon for the Salmon Avocado Salad?

While fresh salmon offers the best flavor and texture, you can use canned salmon in a pinch. Just be sure to drain it well and flake it gently into the salad. The overall dish will be a bit different but still delicious.

How do I prevent the avocado from browning in this salad?

The key is to use ripe but firm avocados and toss them with lemon juice immediately after slicing. Keeping the salad refrigerated and serving it soon after preparing helps minimize browning as well.

Is this Salmon Avocado Salad suitable for meal prepping?

This salad is best enjoyed fresh, but you can prep components in advance—cook the salmon and chop vegetables separately. Add the avocado and dressing just before serving for the freshest taste and texture.

What are some good substitutions if I don’t like cucumber?

If cucumber’s not your thing, try swapping it for celery or crisp bell peppers. Both add refreshing crunch that complements the salmon and avocado nicely without overpowering the salad.

Can I add other proteins to the Salmon Avocado Salad?

Absolutely! Grilled shrimp or chicken can be great alternatives or additions if you want a variety of proteins. Just be mindful of balancing the flavors so the salmon remains the star of the show.

Final Thoughts

This Salmon Avocado Salad has quickly become one of my go-to dishes when I want something that’s fresh, vibrant, and full of flavor without any fuss. It’s easy to prepare, packed with nutrition, and feels like a little celebration in every bite. I hope you enjoy making and sharing this delightful salad as much as I do—it’s sure to become a favorite at your table too!

Salmon Avocado Salad Recipe

★★★★★

5.1 from 14 reviews

Author: Jack
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

A fresh and healthy Salmon Avocado Salad combining tender, pan-seared salmon with creamy avocado, crisp mixed greens, and a tangy lemon-olive oil dressing. This vibrant salad is perfect for a nutritious lunch or light dinner packed with protein, healthy fats, and refreshing vegetables.

Instructions

Season and Preheat: Preheat a skillet over medium heat. Season the salmon fillet generously on both sides with salt and pepper to enhance flavor.
Cook the Salmon: Add 1 tablespoon of olive oil to the hot skillet. Place the salmon skin-side down and cook for 5-7 minutes until golden brown. Flip carefully and cook for another 5-7 minutes until the salmon flakes easily with a fork. Remove from heat and allow to cool slightly.
Prepare Salad Base: While the salmon cooks, combine mixed greens, cherry tomatoes, diced cucumber, and thinly sliced red onion in a large mixing bowl.
Slice Avocado: Halve the avocados, remove the pits, and slice the flesh. Gently add the avocado slices to the salad ingredients, tossing carefully to avoid mashing.
Make Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lemon juice until well combined.
Dress the Salad: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
Add Salmon: Flake the cooked salmon into bite-sized pieces and fold them into the salad carefully, maintaining the avocado slices intact.
Serve: Divide the salad onto individual plates and serve immediately for best freshness and flavor.

Notes

For added crunch, sprinkle some toasted nuts like almonds or walnuts on top.
Use fresh lemon juice for a bright and natural tang in the dressing.
To keep avocados from browning, prepare and serve the salad shortly after slicing.
Verify salmon is cooked to an internal temperature of 145°F (63°C) for food safety.
This salad is best enjoyed fresh, but leftovers can be stored covered in the fridge for up to 1 day.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Pan-searing
Cuisine: American