This salmon avocado salad is a healthy salad recipe that’s big on nutrients and flavor. A moist, pan seared salmon is layered on top of spinach, avocado, tomatoes, and red onions. Then drizzled with a homemade lemon vinaigrette.
It’s light yet filling, and simple enough.And If quick dinners are your thing, you’ll be happy to hear this salmon avocado salad comes together in a flash. It’s layered with fresh and savory flavors, making it the perfect summer salad.
Avocado Salmon Salad Recipe
Equipment
- Large mixing bowl
- Cutting Board
- Knife
- Spoon
Ingredients
- 2 Ripe Avocados peeled and diced
- Juice of 1 lemon about 2-3 tbsp
- 8 oz Smoked salmon sliced into bite-sized pieces
- 2 cups Mixed salad greens such as spinach, arugula, or lettuce
- 1/4 cup Olive oil
- Salt and pepper to taste
- Cherry tomatoes halved, cucumber slices, red onion slices (thinly sliced) (Optional)
Instructions
- Take a large mixing bowl, add diced avocados.
- Then, squeeze lemon juice over the avocados to prevent browning.
- Add smoked salmon slices to the bowl.
- Gently toss in mixed salad greens.
- Drizzle olive oil over the salad.
- Season with salt and pepper to taste.
- Toss everything together until well combined.
- Top with cherry tomatoes, cucumber slices, and red onion slices. (Optional)
- Serve immediately and enjoy!
Notes
- Save any leftover dressing for future salads or as a marinade for meat, like chicken.
- Romaine lettuce works well in this recipe, but feel free to use any of your favorite lettuces.
- For the best flavor, use freshly squeezed lemon juice.
- Store salmon, vegetables, and dressing separately in airtight containers for 2-3 days.
- When selecting avocados, choose ones that are ripe but not mushy. Give them a gentle squeez if they yield slightly, they’re ripe; if they feel mushy, they’re overripe.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 325 kcal |
| Carbohydrates | 14g |
| Fat | 20.3g |
| Fiber | 7g |
| Cholesterol | 62.4mg |
| Sodium | 285mg |
| Sugar | 2.5g |
| Saturated Fat | 3g |
| Protein | 25.4g |
What Temperature is Good for Cooking Salmon?
They say you should cook it until it’s 145°F inside. That means it’s cooked well enough to be safe to eat. To check, stick a food thermometer into the thickest part of the salmon until it shows at least 140-145°F. That way, you know it’s cooked through and good to go!
Is it Okay to Freeze the Salmon?
If you have leftover salmon, you can freeze it, but not the whole salad. First, let the salmon cool down completely. Then, put it in a container that seals tightly or wrap it in foil. Pop it in the freezer, and it can stay there for up to three months.
When you want to eat it again, take it out of the freezer and let it thaw in the fridge overnight. When it’s thawed, you can heat it up until it’s warm all the way through. Enjoy!
How Should I Keep Leftover Salad?
Keep only the salad without dressing because the dressing makes the veggies go soggy. Put the veggies and the salmon in different containers that seal tightly.
You can store them like this for 2-3 days. When you’re ready to eat, you can warm up the salmon in the microwave, on the stove, or in the oven before serving.