Salmon Avocado Salad

This Salmon Avocado Salad is made with my two favorite super foods – avocado and wild salmon. I could eat this every day!

This Salmon Avocado Salad is made with my two favorite super foods – avocado and wild salmon. I could eat this every day!
Salmon Avocado Salad

With the warmer weather, all I want to eat is salad these days. A big green salad with salmon, tomatoes and avocado is usually what I crave when I want to eat quick healthy, low carb meal. You can see more salad recipes from the archives.

If you want to make this for lunch, you can easily cut this recipe down to 1 or 2 servings.

What is The Healthiest Way of Cooking Salmon?

The best ways to cook salmon is by using any method that will keep it moist and tender. Overcooked salmon will become dry and awful, so be sure to watch your cooking times. One of my favorite ways to prepare salmon is using my “Quick Broil” method. Another method I love is cooking salmon in the air fryer. To do so, you can cook it 400F 7 to 10 minutes, like I did for this Air Fryer Parmesan Salmon recipe. If you want to grill the salmon, you can use the method I used for this Grilled Salmon Bruschetta recipe.

This Salmon Avocado Salad is made with my two favorite super foods – avocado and wild salmon. I could eat this every day!

This Salmon Avocado Salad is made with my two favorite super foods – avocado and wild salmon. I could eat this every day!

More Salmon Recipes

This Salmon Avocado Salad is made with my two favorite super foods – avocado and wild salmon. I could eat this every day!
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Salmon Avocado Salad

5
Freestyle Points
329
Calories
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 4 servings
COURSE: Dinner, Lunch
CUISINE: American
This Salmon Avocado Salad is made with my two favorite super foods – avocado and wild salmon. I could eat this every day!

Ingredients

  • 4 wild salmon fillets, 4 oz each
  • 1 tablespoon Dijon mustard, divided
  • 3/4 teaspoon dried parlsey
  • 1/2 teaspoon kosher salt
  • fresh black pepper, to taste
  • 1/4 cup chopped red onion
  • 4 teaspoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar, recommend: Braggs
  • 1/8 teaspoon garlic powder
  • 1 cup halved cherry tomatoes
  • 8 ounces avocado, diced (from 2 small)
  • 4 cups chopped romaine lettuce
  • 1 1/2 cups red cabbage, shredded

Instructions

  • Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt and black pepper. Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.
  • In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.
  • Add the tomatoes, avocado and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper and adjust as needed.
  • Divide the salad in 4 bowls and top each with salmon.

Nutrition

Serving: 1bowl, Calories: 329kcal, Carbohydrates: 12g, Protein: 25.5g, Fat: 20.5g, Saturated Fat: 3g, Cholesterol: 62.5mg, Sodium: 286.5mg, Fiber: 6g, Sugar: 2.5g
Freestyle Points: 5
Points +: 9

Photo Credit: Jesse Larson