Delight in the fresh and vibrant flavors of Salmon and Avocado Salad, a light and nutritious dish that’s perfect for a refreshing lunch or dinner. With tender salmon, creamy avocado, and crisp vegetables, this salad is both satisfying and delicious.
This recipe typically serves 2 people as a main course. Adjust the quantities based on your needs or the number of servings you require. Enjoy your delicious and nutritious Salmon and Avocado Salad!
Ingredients
For the Salmon
- 2 salmon fillets, about 6 ounces each
- Salt and black pepper to taste
- Olive oil or vegetable oil for cooking
For the Salad
- 4 cups mixed salad greens (such as spinach, arugula, or lettuce)
- 1 ripe avocado, sliced
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- Lemon wedges, for serving
For the Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
1. Cook the Salmon
- Season the salmon fillets with salt and black pepper to taste.
- Heat olive oil or vegetable oil in a skillet over medium-high heat.
- Once the skillet is hot, add the seasoned salmon fillets, skin-side down if applicable.
- Cook the salmon for 3-4 minutes on each side, or until it is cooked through and flakes easily with a fork. The salmon should have a golden-brown crust on the outside.
- Once cooked, remove the salmon from the skillet and let it cool slightly before assembling the salad.
For an alternative twist, you can use these grilled salmon fillets to make delicious and easy grilled salmon burgers.
2. Prepare the Salad
- In a large mixing bowl, combine the mixed salad greens, sliced avocado, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.
- If using, sprinkle crumbled feta cheese over the salad ingredients.
3. Make the Dressing
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined.
4. Assemble the Salad
- Flake the cooked salmon into bite-sized pieces and add it to the salad bowl.
- Drizzle the dressing over the salad ingredients and gently toss to coat everything evenly.
5. Serve
- Divide the Salmon and Avocado Salad evenly among serving plates or bowls.
- Garnish with additional lemon wedges for squeezing over the salad just before eating.
- Serve the salad immediately as a light and nutritious meal.
Pro Chef Tips
- For added flavor, you can season the salmon fillets with your favorite herbs and spices before cooking, such as dill, paprika, or chili powder. If you prefer a sweeter twist, try a maple glaze made with maple syrup and a touch of soy sauce.
- Make sure to let the cooked salmon cool slightly before adding it to the salad to prevent wilting the greens.
- Customize the salad with your favorite ingredients or add-ins, such as toasted nuts, sliced bell peppers, or olives.
- To make the salad ahead of time, you can cook the salmon and prepare the dressing in advance, then assemble the salad just before serving to keep it fresh and crisp.
