Salmon Avocado Salad

Name: Salmon Avocado Salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 3 -4
Ingredients: 1/4 cup olive oil; 2 large lemons; 1 tsp Dijon mustard; 1 tsp honey; 1-2 garlic cloves; 1/2 tsp dried oregano; kosher salt and pepper; 1 large head of romaine; 1 small red onion; 1 large Persian cucumber; 1 large avocado; 1/2 cup sliced green olives; 12 oz salmon filets; kosher salt and pepper; 2 tablespoons olive oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings
3 -4
Calories
593 kcal
Course
Side Dish, Main Course
Cuisine
Mediterranean, American

Salmon Avocado Salad

Deacon Rivera

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This Salmon Avocado Salad is made with fresh avocado, colorful veggies, and crispy pan seared salmon, then tossed with a simple lemon dijon dressing. This salad is so flavorful and satisfying, the perfect nutritious dinner!

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Ingredients

Servings

Dressing

1/4 cup olive oil
2 large lemons juiced
1 tsp Dijon mustard
1 tsp honey or maple syrup
1-2 garlic cloves minced
1/2 tsp dried oregano
kosher salt and pepper to taste

Salad

1 large head of romaine chopped
1 small red onion chopped
1 large Persian cucumber peeled and sliced
1 large avocado diced
1/2 cup sliced green olives
12 oz salmon filets about 3-4 fillets
kosher salt and pepper to taste
2 tablespoons olive oil

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Instructions

Mix all the dressing ingredients to a bowl, whisk for 1 minute until a slightly thick dressing is achieved. Refrigerate until ready to use.
Chop the lettuce into bite-size pieces and chop the onion. Peel and slice the cucumbers into cubes.
Slice the avocados in half lengthwise around the seed. Open the halves and remove the pit. Cut into small cubes.
Place all the chopped veggies into a bowl, gently mix and set aside.
Season the salmon fillets with salt and a light shower of ground black pepper. In a large non-stick pan, heat oil over medium-high heat.
Place the salmon filets into the hot oil, pressing them lightly with a spatula so the flesh comes into contact with the pan. Sear for 4-5 minutes until crispy and golden. Flip the fillets over and cook for 2-3 minutes more.
For assembling, evenly divide the salad among your serving bowls. Top each bowl with salmon fillets and add the olives. Drizzle the prepared dressing over salmon and salad.

Notes

This was our green of choice, but you can use any of your favorite lettuces.
You want a ripe avocado for the best flavor. Give your avocado a firm but gentle squeeze. If it yields slightly, it is ripe. If it feels mushy, it is over-ripe.
These are smaller and slightly sweeter than regular cucumbers. You can substitute a regular or English cucumber if you can’t find a Persian one.
Sliced olives are the perfect size for this salad, but if you prefer your olives whole you can use those too.
Use fresh, even-sized fillets.
Substitute with any other oil of choice.
Use freshly squeezed lemon juice for the best flavor.
Make ahead: Make the dressing up to 4 days in advance and store it in a sealed container in the fridge. Shake well before using. Prep the veggies the day before. Cook the salmon fresh.
Romaine lettuce: This was our green of choice, but you can use any of your favorite lettuces.
Avocado: You want a ripe avocado for the best flavor. Give your avocado a firm but gentle squeeze. If it yields slightly, it is ripe. If it feels mushy, it is over-ripe.
Persian cucumbers: These are smaller and slightly sweeter than regular cucumbers. You can substitute a regular or English cucumber if you can’t find a Persian one.
Green olives: Sliced olives are the perfect size for this salad, but if you prefer your olives whole you can use those too.
Salmon fillets: Use fresh, even-sized fillets.
Olive oil: Substitute with any other oil of choice.
Lemons: Use freshly squeezed lemon juice for the best flavor.
Make ahead: Make the dressing up to 4 days in advance and store it in a sealed container in the fridge. Shake well before using. Prep the veggies the day before. Cook the salmon fresh.
Storage: Store salmon, vegetables, and dressing in separate air-tight containers for 2-3 days.

Nutrition Information

Show Details

Calories 593kcal (30%) Carbohydrates 20g (7%) Protein 26g (52%) Fat 48g (74%) Saturated Fat 7g (35%) Cholesterol 62mg (21%) Sodium 1979mg (82%) Potassium 1084mg (31%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 1064IU (21%) Vitamin C 49mg (54%) Calcium 61mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 3-4

Amount Per Serving

Calories 593 kcal

% Daily Value*

Calories	593kcal	30%
Carbohydrates	20g	7%
Protein	26g	52%
Fat	48g	74%
Saturated Fat	7g	35%
Cholesterol	62mg	21%
Sodium	1979mg	82%
Potassium	1084mg	23%
Fiber	8g	32%
Sugar	6g	12%
Vitamin A	1064IU	21%
Vitamin C	49mg	54%
Calcium	61mg	6%
Iron	2mg	11%