Get ready to fall in love with the Salmon Avocado Salad, a vibrant, nourishing bowl that’s the very definition of fresh and flavorful! This salad checks every box: flaky salmon, creamy avocado, colorful veggies, and a zippy homemade lemon-Dijon dressing. Each bite brings a balance of textures and a punch of lively flavor that makes healthy eating genuinely exciting. With its photogenic appeal and crowd-pleasing flavor profile, this Salmon Avocado Salad is sure to become your go-to for quick lunches, lazy dinners, or impressive brunches.

Salmon Avocado Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Salmon Avocado Salad lies in its harmonious blend of simple, fresh ingredients. Each component plays a starring role—adding color, crunch, and wholesome satisfaction to every forkful.

Salmon (2 cups, cooked, flaked or chopped): The hero of the dish, bringing heart-healthy protein and richness. Use grilled, baked, or even canned salmon.
Avocado (1 large, ripe, diced): Adds a luscious, creamy texture and beautiful green color; opt for perfectly ripe avocados for best results.
Mixed Greens (4 cups): Arugula, spinach, or romaine provide a peppery, fresh base and keep each bite light and crisp.
Cherry Tomatoes (1 cup, halved): Juicy pops of sweetness and color that add a gorgeous contrast.
Red Onion (1/4 cup, thinly sliced): Brings a gentle bite and beautiful purple hues; soak in cold water for a milder taste if desired.
Cucumber (1/2, sliced): Adds refreshing crunch and coolness, rounding out the veggie medley.
Fresh Dill (1 tablespoon, chopped): Delivers aromatic, herbaceous notes that beautifully complement salmon.
Lemon Juice (2 tablespoons): For zesty brightness that lifts the entire salad.
Olive Oil (2 tablespoons): The backbone of your homemade dressing—use extra virgin for best flavor.
Dijon Mustard (1 teaspoon): Adds creamy tang and helps emulsify the dressing.
Salt and Pepper (to taste): Essential for balancing and elevating all the other flavors.

How to Make Salmon Avocado Salad

Step 1: Prepare the Salad Base

In a large salad bowl, toss together the mixed greens, cherry tomatoes, sliced cucumber, red onion, and fresh dill. Stir gently to mix everything evenly—the greens create a lush, vibrant foundation, while the herbs and veggies promise bursts of freshness in every mouthful.

Step 2: Add Salmon and Avocado

Now, add the cooked salmon and diced avocado. Be gentle here! Folding these two in with care helps keep those gorgeous avocado chunks intact and ensures the salmon’s delicate texture stays perfect. This is where your Salmon Avocado Salad starts to look seriously irresistible.

Step 3: Make the Dressing

In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper until the dressing turns silky and well combined. This bright, tangy vinaigrette is what ties the entire Salmon Avocado Salad together, balancing richness and freshness.

Step 4: Toss and Serve

Drizzle the dressing over the salad and toss everything together with the gentlest touch—just enough to lightly coat the ingredients without mashing the avocado. Serve the salad immediately, and get ready for the chorus of “yum!”

How to Serve Salmon Avocado Salad

Garnishes

A handful of finishing touches can take your Salmon Avocado Salad from great to unforgettable! Scatter a few extra sprigs of fresh dill, a squeeze of lemon, or a light shower of flaky sea salt on top. For a little extra flair, sprinkle some toasted pepitas or sesame seeds, or even add crumbled feta if you’re feeling bold.

Side Dishes

While this salad makes a fantastic, filling meal all on its own, it pairs beautifully with a slice of crusty sourdough or a crisp flatbread. You can also serve it alongside a light soup, such as gazpacho or a herby potato leek, for an extra touch of comfort and variety that complements the Salmon Avocado Salad perfectly.

Creative Ways to Present

Elevate your plate by serving the Salmon Avocado Salad in individual mason jars for a picnic, in a hollowed-out avocado shell for chic dinner parties, or arranged as a layered salad for some jaw-dropping color contrast. Don’t be afraid to play with the presentation—this dish loves the spotlight!

Make Ahead and Storage

Storing Leftovers

If you have leftover Salmon Avocado Salad, store it in an airtight container in the refrigerator. To keep everything as fresh as possible, it’s best to store the dressing and avocado separately, adding them right before you’re ready to enjoy.

Freezing

Freezing isn’t recommended for this salad—avocado tends to turn mushy, and the fresh veggies lose their crunch. Instead, focus on making just enough for your meal, and savor the freshness!

Reheating

The Salmon Avocado Salad is best served cold or at room temperature—the beauty is in the freshness and crunch of the ingredients. If your salmon was stored separately and chilled, you can briefly bring it to room temperature before tossing with the other salad ingredients.

FAQs

Can I use canned salmon for Salmon Avocado Salad?

Absolutely! Canned salmon is a fantastic shortcut that’s both affordable and convenient. Just drain it well and flake before adding to the salad for a softer texture.

How do I keep avocado from browning if I’m making the salad ahead?

To prevent browning, add the avocado and dressing just before serving. If you must prep ahead, toss the avocado cubes with a little lemon juice, which helps slow oxidation and keeps your Salmon Avocado Salad looking gorgeous.

What’s the best way to cook salmon for this recipe?

Any method works—grilled, baked, or poached salmon all taste great in this salad. Just make sure it’s cooked through, cooled, and gently flaked into bite-sized pieces for the best texture.

Is Salmon Avocado Salad suitable for meal prep?

It can be! Assemble the greens, veggies, and salmon ahead of time, storing in separate containers. Pack the dressing and diced avocado separately, then combine everything right before eating—freshness is the secret here.

Can I add more protein or make it dairy-free?

Definitely. If you want to amp up the protein, toss in a hard-boiled egg or sprinkle crumbled feta cheese (or leave it out entirely for a dairy-free option). The Salmon Avocado Salad is wonderfully customizable!

Final Thoughts

If you’re on the hunt for a salad that ticks all the boxes—nutrition, flavor, and beauty—this Salmon Avocado Salad truly delivers. Give it a try and watch it instantly become a favorite on your table. Happy salad-making!

Salmon Avocado Salad Recipe

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4.8 from 15 reviews

Author: admin
Total Time: 15 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

This Salmon Avocado Salad is a refreshing and nutritious dish that combines flaked salmon, creamy avocado, and a mix of greens with a zesty lemon-Dijon dressing. It’s perfect for a light lunch or dinner.

Ingredients

Scale

Salad:

2 cups cooked salmon, flaked or chopped
1 large ripe avocado, diced
4 cups mixed greens (such as arugula, spinach, or romaine)
1 cup cherry tomatoes, halved
1/4 cup thinly sliced red onion
1/2 cucumber, sliced
1 tablespoon chopped fresh dill

Dressing:

2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste

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Instructions

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and fresh dill. Gently fold in the cooked salmon and diced avocado.
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper until well combined. Pour the dressing over the salad and toss gently to coat, being careful not to mash the avocado.
Serve immediately.

Notes

You can use grilled, baked, or canned salmon depending on preference.
Add crumbled feta or a hard-boiled egg for extra protein.
If preparing ahead, add the avocado and dressing just before serving to prevent browning and sogginess.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American