Avocado Salmon Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 people
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Calories
444 kcal
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Course
Salad
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Cuisine
Mediterranean
Avocado Salmon Salad
Description
This salad starts with salmon fillets marinated briefly in a dressing made from olive oil, fresh lemon juice, red wine vinegar, garlic, parsley, oregano, salt, and black pepper. The salmon is seared in a hot skillet to develop a crispy exterior while remaining moist inside. Meanwhile, the salad is prepared with torn romaine lettuce, diced cucumber, tomatoes, sliced red onion, sliced avocado, crumbled feta cheese, and optionally, sliced kalamata olives, creating a colorful and textural contrast.
Sliced salmon is arranged over the salad greens and vegetables, then drizzled with the reserved marinade as dressing, allowing the bright citrus and herb flavors to complement the richness of the salmon and avocado. Lemon wedges served alongside add extra zest and acidity if desired. The salad offers a balance of creamy, fresh, tangy, and savory elements and works well for a nutritious lunch or light dinner.
The recipe suggests optionally adding marinated vegetables like artichokes or sun-dried tomatoes to customize the salad further. The use of fresh herbs and a simple vinaigrette ensures the natural salmon flavor shines. Preparing the dressing in advance and refrigerating leftover marinade allows for convenient assembly.
Ingredients
Marinade/Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice fresh squeezed
- 1 tablespoon red wine vinegar optional
- 1 tablespoon parsley chopped, fresh
- 2 teaspoons garlic minced
- 1 teaspoon oregano dried
- 1 teaspoon salt
- 1 pinch black pepper to taste, cracked
- 1 pound salmon skinless fillets
Salad:
- 4 cups romaine lettuce or Cos lettuce leaves, washed and dried
- 1 cucumber large, diced
- 2 Roma tomato diced
- 1 red onion sliced
- 1 avocado sliced
- ½ cup feta cheese crumbled
- ⅓ cup kalamata olives or black olives, sliced - optional, pitted
- 3 lemon to serve, wedges
Instructions
- Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
- Coat the salmon with the marinade. Heat 1 tablespoon of oil in a skillet or grill pan over medium-high heat. Sear salmon on both sides until crispy and cooked to your liking.
- While salmon is cooking, prepare all of the salad ingredients and mix in a large salad bowl.
- Slice salmon and arrange over salad. Drizzle with the remaining UNTOUCHED dressing. Serve with lemon wedges.
Notes
- Marinate salmon briefly in dressing to infuse flavor before cooking.
- Sear salmon for a crispy exterior while keeping the inside tender.
- Add marinated vegetables like artichokes or sun-dried tomatoes to vary the salad.
- Serve salad with lemon wedges for added brightness if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 15g | 5% |
| Protein | 28g | 56% |
| Fat | 31g | 48% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 79mg | 26% |
| Sodium | 1.034mg | 0% |
| Potassium | 1.194mg | 0% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 4.745IU | 0% |
| Vitamin C | 27mg | 30% |
| Calcium | 170mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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