Avocado Salmon Salad Recipe
User Reviews
4.9
Avocado Salmon Salad Recipe
Description
This salad combines cooked salmon fillets with fresh, crisp vegetables and avocado slices arranged over romaine lettuce. The salmon is lightly seasoned and seared in olive oil until golden and cooked through. A dressing made from lemon juice, olive oil, fresh dill, salt, and pepper adds brightness and herbaceous flavor. The vegetables—cucumber, radish, and red onion—provide texture contrasts and mild spiciness, while avocado contributes creaminess.
The salad is tossed gently with the lemon-dill dressing just before serving to coat ingredients evenly without overwhelming textures. The combination offers a balance of tender fish, crunchy vegetables, and creamy fruit, suitable as a main course or light lunch.
Since the salmon is cooked and cooled before assembling, the salad can be prepared shortly ahead of serving. The lemon and dill in the dressing complement the natural richness of the salmon and avocado.
Ingredients
Ingredients for Salmon Salad:
- 1 lb salmon fillet Cut into 4 fillets, boneless, skinless
- 1 tsp garlic salt
- 1/8 tsp black pepper freshly ground
- 1/2 Tbsp olive oil to sauté
Ingredients for Lemon Dill Salad Dressing:
- 3 Tbsp lemon juice from 2 medium lemons
- 3 Tbsp extra virgin olive oil
- 2 Tbsp dill finely chopped
- 1 tsp salt sea salt
- 1/8 tsp black pepper
Ingredients for Avocado Salmon Salad:
- 1 romaine lettuce (1 medium head or 6 cups chopped)
- 1/2 English cucumber sliced
- 6 radish thinly sliced
- 1/2 red onion 1/2 cup) thinly sliced, small
- 2 avocado pitted, peeled and sliced
Instructions
- In a small bowl, whisk together dressing ingredients: 3 Tbsp lemon juice, 3 Tbsp olive oil, 2 Tbsp dill, 1 tsp sea salt and 1/8 tsp black pepper. Stir together and set aside.
- Season both sides of salmon filets with 1 tsp garlic salt and 1/8 tsp pepper, or season to taste.
- Heat 1/2 Tbsp oil in a large nonstick pan over medium heat. Once oil is hot, add salmon and cook 3-4 minutes per side or until golden and cooked through (cook time can vary depending on thickness of salmon filet). Remove salmon to a plate and spoon 1 teaspoon of the dressing over each filet. Set aside to cool to room temperature.
- Arrange salad ingredients in the salad bowl: 6 cups romaine lettuce, sliced english cucumber, sliced radishes, 1/2 cup thinly sliced red onion, and sliced avocados. Drizzle with remaining lemon dressing and toss to combine. Divide between 4 plates and top each plate with a salmon filet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbs | 12g | |
| Protein | 25g | 50% |
| Fat | 33g | 51% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 1224mg | 51% |
| Potassium | 1161mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 35mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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