Salmon Avocado Salad
This refreshing Salmon Avocado Salad features succulent pieces of salmon combined with creamy avocado, mixed greens, and a tangy dressing, making it a nutritious and flavorful meal perfect for lunch or dinner.
Equipment
- 1 grill pan or skillet
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 1 serving plates
Ingredients
- 1 lb salmon fillet
- 2 ripe avocados
- 4 cups mixed greens e.g., spinach, arugula, romaine
- 1 cup cherry tomatoes halved
- ½ cucumber sliced
- ¼ red onion thinly sliced
- ¼ cup olive oil
- 2 tablespoons lemon juice
- to taste Salt
- to taste Pepper
- 1 tablespoon fresh dill optional
Instructions
- Preheat your grill pan or skillet over medium-high heat. Lightly season the salmon fillet with salt and pepper.
- Cook the salmon for about 6-7 minutes on each side, or until it is cooked through and flakes easily with a fork. Remove from heat and let it cool slightly.
- While the salmon is cooling, prepare the dressing by whisking together olive oil, lemon juice, salt, and pepper in a mixing bowl.
- In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
- Once the salmon has cooled, flake it into bite-sized pieces and add it to the salad mixture.
- Cut the avocados in half, remove the pit, and scoop out the flesh. Slice the avocado and add it to the salad.
- Drizzle the dressing over the salad and gently toss to combine, ensuring all ingredients are evenly coated.
- Serve immediately on plates, garnishing with fresh dill if desired.
Notes
You can substitute the salmon with grilled chicken or tofu for a different protein source.
This salad can be stored in an airtight container in the refrigerator for up to a day, but it is best served fresh.