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Salmon Avocado Salad

A delightful combination of tender flaked salmon, creamy avocado, and crispy greens, drizzled with a zesty dressing for a nutritious and flavorful meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 cups mixed salad greens (spinach, arugula, kale) Wash thoroughly for freshness.
  • 1 ripe avocado diced Ensure the avocado is ripe but not overripe.
  • 1 can wild-caught salmon, drained (14.75 oz) You can also use fresh salmon.
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1/4 cup red onion, sliced thinly
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • to taste salt and pepper
Optional Garnish
  • to taste chopped fresh herbs (like dill or cilantro) Add for extra flavor.

Method
 

Preparation
  1. Wash the salad greens thoroughly and dry them using a salad spinner or paper towels.
  2. In a large bowl, mix the greens, diced avocado, flaked salmon, cherry tomatoes, cucumber, and red onion. Toss gently to combine, taking care not to mash the avocado.
Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
  2. Drizzle the dressing over the salad just before serving to keep everything fresh and crisp. Gently toss to coat all ingredients in the dressing.
Serving
  1. Garnish with chopped fresh herbs if desired, and serve immediately for the best texture and flavor.

Notes

For substitutions, you can use fresh salmon if preferred. Serve immediately after dressing to keep the salad crunchy. Store leftovers in an airtight container in the fridge for up to 2 days, adding extra lemon juice to prevent browning.