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–+ servings
Salmon Avocado Salad

Salmon Avocado Salad

This Salmon Avocado Salad is a vibrant and nutritious dish, perfect for summer meals and packed with flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pieces skinless salmon fillets 6 oz each
  • 2 pieces ripe avocados diced
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber sliced
Dressing
  • 2 tablespoon freshly squeezed lemon juice
  • 3 tablespoon extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • Salt to taste
  • Pepper to taste

Equipment

  • grill
  • Oven
  • mixing bowl

Method
 

Cooking Instructions
  1. Preheat grill or oven to medium-high heat (375°F/190°C). Season salmon fillets with salt and pepper. Cook for 12-15 minutes until flaky.
  2. While cooking, chop avocados, cherry tomatoes, and cucumber into bite-sized pieces.
  3. In a bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
  4. Once salmon is cooked and cooled slightly, flake into chunks. In a large bowl, combine salmon with the chopped veggies. Drizzle dressing over the top and gently toss to combine.
  5. Serve immediately or chill briefly before serving for enhanced flavors.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 16gProtein: 30gFat: 30g

Notes

Customize your salad by adding shrimp or using lime juice instead of lemon for a different twist. Enjoy cold for best results.

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