Salmon Salad with Avocado and Citrus Dressing
Salmon Avocado
Fresh flaked salmon with creamy avocado, crisp greens, and bright citrus dressing. A nutritious, restaurant-quality salad ready in 20 minutes.
Nutrition (per serving)
This Salmon Salad with Avocado is the kind of dish that feels fancy enough for lunch with friends, yet simple enough for a busy weeknight dinner. The combination of omega-3 rich salmon, creamy avocado, and bright citrus dressing creates a perfectly balanced meal that's as nourishing as it is delicious. I love how quickly it comes together—no cooking required beyond preparing the salmon—making it ideal when you want something fresh and satisfying without spending hours in the kitchen.
What makes this salad truly special is how the ingredients complement each other. The buttery avocado mellows the rich salmon, while crisp mixed greens provide a fresh base. A zingy lemon and lime dressing ties everything together with brightness and acidity. It's proof that the best meals don't need to be complicated—just good ingredients treated simply.
Ingredients
- Salmon fillet:10 oz
- Mixed salad greens:4 cups
- Ripe avocado:1 piece
- Cherry tomatoes:1 cup
- Red onion:¼ piece
- Fresh lemon juice:3 tbsp
- Fresh lime juice:2 tbsp
- Extra virgin olive oil:¼ cup
- Dijon mustard:1 tsp
- Garlic clove, minced:1 piece
- Salt:1 tsp
- Black pepper:½ tsp
- Cucumber, sliced:½ piece
- Fresh dill:2 tbsp
Instructions
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If using fresh salmon, poach it gently in simmering salted water for 8-10 minutes until cooked through. Alternatively, use quality canned salmon or leftover cooked salmon. Once cooked, let it cool slightly, then flake into bite-sized pieces with a fork.
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While the salmon cools, whisk together lemon juice, lime juice, minced garlic, Dijon mustard, salt, and pepper in a small bowl. Slowly whisk in the olive oil until emulsified. Taste and adjust seasoning as needed.
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Divide the mixed greens between two serving bowls or plates. Arrange the flaked salmon, sliced avocado, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion on top of the greens.
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Drizzle the citrus dressing over each salad and garnish generously with fresh dill. Serve immediately while everything is fresh and crisp.
Tips & Notes
- To prevent the avocado from browning, slice it just before serving or toss it gently in a bit of lemon juice.
- If you prefer warm salmon, this salad is equally delicious served with freshly cooked warm salmon placed on top of chilled greens.
- Make the dressing up to a day ahead and store it in a jar in the fridge—the flavors will meld beautifully.
- This salad is wonderful for meal prep. Keep the components separate and assemble just before eating for the best texture and freshness.
