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.
How To Make Salmon Avocado Salad
More Salmon Recipes
Salmon Avocado Salad
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.
Last Step:
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Photo Credit: Jesse Larson
I loved this salad. It was moorish and satisfying.
Wow!! This recipe is a new favorite for me! The taste is amazing!!!
Glad you enjoyed it!
Is the salmon hot or cold when added to the salad?
Either is fine!
Absolutely delicious!!!
Made this recipe tonight and it was very delicious! It was very quick and easy to prepare based on the step by step instructions provided on the skinnytaste website. I gave this recipe 4/5 stars because there was too much olive oil and apple cider vinegar, in my opinion. Otherwise, VERY delicious!
Delicious! Loved cooking the salmon under the grill in only 6 minutes! Definitely going to become a staple recipes our home
So good!! Didn’t use avocado or red cabbage and it was still fantastic.
If I wanted to make this ahead for lunches for the week, I would leave the avocado out until the morning of, but would the salmon be okay for a few days in the fridge?
Só delicious! We had our coldest day in 30 years (Melbourne Australia), and I was not eure if it would do for euch a cold day. But it was the most perfect meal. My husband absolutely loved it too.
When this recipe from Skinny Taste landed in my email inbox, I knew I had to make it.
I own two of your cookbooks and love all of your ideas.
We had the Salmon and Avocado Salad for dinner last night. Perfect Summer meal – and so delicious! Such a fabulous combo of flavors and so filling. My husband liked it so much that he requested that I put it on our regular rotation of foods.
Thank you for this recipe!!!
I have salmon in the fridge right now. This looks great for a light, healthy lunch.
Has anyone tried this with the salmon cold? I want to send it with hubby for lunch (no access to heat up lunches at his office)
I just did today and it was amazing!
Have you heard of Hot Topic. It looks like a lunch box, comes with a glass dish with cover and plug. It heats food while he works. Has a car adapter for the road reheats/cooking. Will cook a frozen dinner. Look it up, it’s amazing! It doesn’t need to be attended either.
Yes, I have made this recipe several times now and I always use the salmon cold.
Such a refreshing meal! My husband loves it!!!
Can this be made without onions?
What would you replace them with?
I leave onions out of every recipe but I love garlic so usually mince a few cloves in their place.
My never fails favorite way to cook salmon is just salt and pepper and put salmon on hot skillet. 4 min each side. No oil, fish releases it’s own fat while cooking. Perfect every time
Perfect! So many ways to make salmon, thank you!
Gina—. Question: second rack from the top or bottom of the oven? I look forward to
trying this method. Thanks!
Second from the top.
This looks AMAZING except I am not a fan of tomatoes 🙁 what could I use as an alternative?
Just leave them out 🙂
I know right! It’s not that serious!
Thank you!!
I am with Lisa. About 75% of what I make these days are from your books or blog. I am within 5 lbs. of my goal weight and your recipes have been a big part of my journey. I have a piece of salmon defrosting in the refrigerator for dinner tonight and I think I will make this as I have all of the ingredients. Thank you again Gina!
Awesome Wendy, ENJOY!!!
Hi! I have been cooking skinnytaste recipes for years and love them all!! I live on the south shore of li, where is the best place to buy fresh fish? I haven’t had much luck. Thank you for all your delicious recipes!!
I usually go to a few places to see what’s freshest. Usually Jordon’s Lobster, but sometimes Gala.
Hello Gina, Every morning I look forward to checking the Skinnytaste website for new recipes! This recipe looks wonderful, a must try this week. I also promote your website to anyone who will listen- your recipes have changed my whole way of cooking for the last year. THANK YOU!!!!!
Aww thanks Lisa!