Easy Salmon Avocado Salad Recipe
Looking for a refreshing and nutritious dish that combines the delicate flavors of salmon with the creamy texture of avocado? Look no further! This delightful salmon avocado salad not only tantalizes your taste buds but also comes together in a matter of minutes, making it a perfect choice for a healthy weekday meal or a special occasion. Packed with omega-3 fatty acids and health-boosting nutrients, this salad is a must-try recipe in your culinary repertoire.
My first encounter with this delightful dish was at a family gathering where my aunt brought it along as a light appetizer. The taste took me by surprise as the harmonious blend of ingredients brought out a symphony of flavors. Ever since, it has become a staple in our family gatherings, often mentioned in group chats as “the salad that disappears fastest” on the buffet table.
Why You’ll Love This Recipe
This recipe is perfect for those who adore fresh and vibrant flavors. The combination of tender salmon, rich avocado, and crisp greens creates a satisfying texture that’s both filling and light. The salad is incredibly versatile; it can be served as a side dish or an entrée. Its quick preparation and simple ingredients make it an ideal choice for busy weeknights or leisurely weekend luncheons. This dish is not only healthy but visually appealing, sure to impress your guests without demanding extensive kitchen skills.
Ingredients Notes
To create this savory salad, you’ll need fresh, high-quality salmon fillets, ripe avocados, mixed greens, cherry tomatoes, red onions, and a dressing made of lemon juice, olive oil, salt, and pepper. When sourcing salmon, consider wild-caught options for better flavor. Ensure your avocados are ripe yet firm to maintain a desirable texture in the salad. If cherry tomatoes aren’t available, grape tomatoes or even sliced regular tomatoes can serve as substitutes.
Recipe Steps
Step 1
Begin by seasoning the salmon fillets with a sprinkle of salt and pepper. Heat a pan over medium heat, adding a touch of olive oil. Cook the salmon for about 4-5 minutes on each side until it’s fully cooked and has a golden crust. Set the salmon aside to cool slightly.
Step 2
While the salmon is cooling, prepare the veggies. Halve the cherry tomatoes, thinly slice the red onions, and cut the avocados into cubes. Place these ingredients along with the mixed greens into a large salad bowl.
Step 3
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing. Adjust the seasoning to taste.
Step 4
Gently flake the cooked salmon into bite-sized pieces and add them to the salad bowl. Pour the dressing over the salad, tossing gently to combine all ingredients evenly.
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Step 5
Serve the salad immediately, garnished with optional herbs such as dill or parsley for an added burst of freshness.
Storage Options
To store leftovers, place them in an airtight container and refrigerate for up to two days. It’s best to store the dressing separately to prevent the salad from becoming soggy. Reheat salmon pieces separately and mix them into the salad before serving. Unfortunately, avocados don’t freeze well, so freezing this salad isn’t recommended.
Variations & Substitutions
For a twist, consider adding mango slices or grilled peaches for sweetness. If you’re on a keto or paleo diet, ensure your dressing has no added sugars, and utilize more leafy greens. For a vegetarian option, swap out the salmon for grilled tofu or chickpeas.
Serving Suggestions
This salad is perfect as a light lunch or a dinner entrée. Pair it with a glass of crisp white wine or serve it with crusty bread for a complete meal. It’s also a great addition to a summer picnic or BBQ.
Frequently Asked Questions
Can I use canned salmon instead of fresh fillets? Certainly! While fresh salmon offers a richer flavor, canned salmon is a convenient and budget-friendly alternative. Ensure you drain and flake the canned salmon thoroughly before adding it to the salad.
Is it necessary to remove salmon skin? Removing salmon skin depends on personal preference. The skin contains additional nutrients and becomes crispy when cooked, adding texture to the salad. However, you can easily peel it off after cooking if you prefer your salad without it.
What can I use instead of red onions? If the taste of red onions is too pungent, consider using shallots or sweet onions for a milder flavor that pairs well with the salad’s other ingredients.
With its balance of flavors, textures, and nutrients, this refreshing dish is an absolute must-try for any culinary enthusiast. Whether you are entertaining guests or planning a quick weeknight dinner, take advantage of this simple recipe to bring elegance and nourishment to your table.
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Easy Salmon Avocado Salad Recipe
Ingredients
Main Ingredients
- 1 lb salmon fillet skinless
- 2 avocados ripe, diced
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 0.25 cup red onion finely chopped
- 0.25 cup fresh cilantro chopped
- 0.25 cup olive oil
- 1 tbsp lemon juice fresh
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
Instructions
Preparation Steps
- Preheat the grill to medium-high heat. Lightly oil the grill grate.
- Season the salmon fillet with salt and black pepper. Grill the salmon for about 5-6 minutes per side, or until it flakes easily with a fork.
- While the salmon is cooking, prepare the salad by combining diced avocados, cherry tomatoes, cucumber, red onion, and cilantro in a large bowl.
- In a small bowl, whisk together olive oil and lemon juice. Pour over the salad and toss gently to combine.
- Flake the cooked salmon into large chunks and gently fold into the salad. Adjust seasoning with salt and pepper to taste, and serve immediately.
Notes
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