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
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
Nutrition
- Serving Size: 1 large bowl
- Calories: 480
- Sugar: 3g
- Sodium: 360mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 75mg
