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Salmon Avocado Salad

A vibrant and refreshing salad featuring creamy avocado and flaky salmon, perfect for any meal.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 cup mixed greens (such as arugula and spinach) Choose fresh greens for the best flavor.
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup cucumber, diced
Main Ingredients
  • 1 cup cooked salmon, flaked (or canned salmon) If using canned, drain it first.
  • 1 ripe avocado diced Ensure it’s perfectly ripe for creaminess.
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste Adjust based on your preference.
Optional Toppings
  • sliced radishes For extra crunch.
  • nuts Choose your favorite type.
  • fresh herbs (like dill or cilantro) Optional for added flavor.

Method
 

Preparation
  1. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Toss gently and set aside.
  2. If using cooked salmon, flake it into bite-sized pieces. If using canned salmon, drain it and break it up with a fork.
  3. Gently fold in the diced avocado to the salad mixture. Be careful not to mash the avocado.
  4. Drizzle the olive oil and lemon juice over the salad. Season with salt and pepper to taste, and toss gently.
  5. Plate the salad and top with flaked salmon and optional toppings.
  6. Enjoy your culinary creation!

Notes

Store leftover salad in an airtight container in the refrigerator for up to two days. Keep avocado separate until serving to maintain color and texture.