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Salmon and avocado salad served in a bowl, garnished with fresh vegetables

Salmon and Avocado Salad

A light and refreshing salad combining grilled salmon and creamy avocado, perfect for lunch or dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Healthy
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces salmon fillets Use fresh, high-quality salmon for the best flavor.
  • 1 piece ripe avocado, diced Try to use fresh avocado to avoid browning.
  • 4 cups Mixed salad greens (e.g., arugula, spinach) Feel free to choose greens based on preference.
Dressing
  • 1 tablespoon olive oil
  • 1 piece lemon, juiced Fresh lemon juice is recommended.
  • 1 tablespoon fresh herbs (e.g., dill, parsley, or basil) Adjust the herbs according to your preference.
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the grill or a skillet on medium heat. Season the salmon fillets with salt and pepper.
  2. Grill or cook the salmon for about 4-5 minutes on each side or until cooked through.
  3. In a large bowl, combine the salad greens and diced avocado.
  4. In a small bowl, whisk together olive oil, lemon juice, herbs, salt, and pepper. Pour the dressing over the salad and toss gently.
  5. Once the salmon has cooled slightly, flake it and add it to the salad. Toss again and serve.

Notes

To serve, scoop generous portions onto plates or in bowls. You can add extra herbs or a drizzle of olive oil for a finishing touch. Pairs well with crusty bread or a side of fruit. Store leftovers in an airtight container in the refrigerator and consume within a day to maintain freshness.