If you’re anything like me, summer evenings are made for quick, vibrant meals that hit all the right notes—the kind of dish that’s fresh, satisfying, and makes you feel like you’re eating at your favorite seaside café without ever leaving your kitchen. I’ve always been a sucker for the perfect salad, especially one that combines the rich, flaky goodness of salmon with the creamy, buttery texture of avocado. That’s how this salmon avocado salad came to be. It’s one of those recipes I can whip up in about 10 minutes—a lifesaver on busy weeknights or when friends drop by unannounced. Plus, it’s endlessly customizable. Trust me, once you try this, it’ll be on rotation forever. The flavors sing together so well that even my kids ask for seconds, and that’s saying a lot. If you’re craving something bright, wholesome, and full of flavor, keep reading. You’re gonna love what I’ve put together here!
What is salmon avocado salad?
This salmon avocado salad is basically what I’d call a celebration of simplicity and freshness all rolled into one dish. Think of it as a nourishing, gourmet-style salad that’s super easy to assemble—no fancy cookware needed. It’s essentially flaked, cooked salmon mixed with ripe avocado, crunchy vegetables, and a simple but zingy dressing. The best part? It’s called a “salad” but feels like a comforting, hearty meal that balances richness and crispness perfectly. The name says it all: luscious salmon meets buttery avocado, topped with crisp greens and a tangy dressing. It’s like the ocean met the garden—bright, satisfying, and packed with nutrients. I always do this when I want something quick but special, and it’s perfect for everything from a light lunch to a relaxed dinner. Plus, it’s flexible—add your favorite herbs, swap in different veggies, or even toss in some nuts or seeds for extra crunch. It’s everything I love in a meal—simple, healthy, and incredibly flavorful.
How do I make salmon avocado salad?
Quick Overview
This salmon avocado salad is so straightforward that it practically makes itself—just cook your salmon, chop your veggies, and toss everything with a quick, flavorful dressing. The key is using fresh, quality ingredients and not overthinking the assembly. Whether you opt for pan-seared salmon or store-bought cooked fillets, this dish comes together in minutes. I love to prepare everything beforehand and then just combine when hunger hits. No complicated techniques, just fresh flavors shining through. A little prep goes a long way here, and trust me, once you’ve tried it, you’ll be craving it weekly. It’s perfect for a quick lunch or a light dinner, especially when you want something that feels indulgent but isn’t heavy. The result is bright, colorful, and utterly satisfying—an all-star salad that will make you feel like you’re treating yourself without any fuss.
Ingredients
For the main salad: What is the best way to prepare it?
– 2 cups cooked, flaked salmon (grilled, baked, or canned)
– 2 ripe avocados, diced
– 1 cup cherry tomatoes, halved
– 1 small red onion, thinly sliced
– 1 cucumber, diced
– 4 cups mixed greens or arugula
– Fresh herbs like dill or parsley (optional but recommended)
For the Dressing:
– Juice of 1 lemon or lime
– 1 tablespoon honey or maple syrup
– 1 teaspoon Dijon mustard
– 2 tablespoons olive oil
– Salt and freshly ground black pepper to taste
– Optional: a splash of apple cider vinegar for extra tang
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
If you’re cooking fresh salmon, heat a little olive oil in a skillet over medium heat. Season the salmon lightly with salt and pepper. If you’re using pre-cooked or canned salmon, you can skip this step—just flake it into pieces and set aside. I always do this when making the dish fresh; it smells incredible when the salmon sizzles, and I know it’s packed with flavor. Keep an eye on the heat, though—nothing’s worse than overcooking the salmon, so aim for a gentle sizzle.
Step 2: Mix Dry Ingredients
Since we’re mostly assembling a salad, this step is about prepping your veggies. Rinse and chop everything in advance—cherry tomatoes, cucumber, onion, and herbs. The fresher the ingredients, the better the salad tastes. I always make a little pile of colorful veggies first; it’s like prepping a rainbow in your kitchen.
Step 3: Mix Wet Ingredients
In a small bowl, whisk together lemon juice, honey, Dijon, salt, and pepper. Add the olive oil last, whisking constantly until the dressing is slightly emulsified. I tested this with a little splash of almond milk once, just to see if it made the dressing silkier—actually, it did! You can also include a touch of garlic or cumin if you want a more layered flavor.
Step 4: Combine
In a big salad bowl, gently toss the greens with the chopped vegetables. Add the flaked salmon and diced avocado. Pour the dressing over everything and toss gently—no smashing the avocado! The key here is to coat everything evenly without turning the salad into a mush. If I’m in a rush, I often just do a quick toss and then serve immediately.
Step 5: Prepare Filling
If you want to add extra flavor, sprinkle some chopped herbs or a few capers for a salty punch. Sometimes, I toss in toasted pine nuts or sunflower seeds for crunch, especially if I want a bit more texture. The avocado should stay nice and chunky, and the salmon tender and flaky—trust me, keep the ingredients fresh and handle them gently.
Step 6: Layer & Swirl
Layer the greens first, then top with the colorful veggies, salmon, and avocado. For a pretty presentation, I like to arrange the ingredients separately and then swirl the dressing over for a marbled effect. It not only looks gorgeous but allows each bite to be bursting with flavor. My kids love to help with this part—they think it’s art in the kitchen.
Step 7: Bake
Since the salmon is cooked beforehand, this step is optional—if you want warm, flaky salmon, give it a quick sear or bake at 375°F (190°C) for about 10 minutes. Otherwise, just assemble everything cold and enjoy immediately. The magic of the salad is that it tastes just as good at room temperature or chilled.
Step 8: Cool & Glaze
There’s no actual glaze here, but if you’re adding a drizzle of balsamic or a balsamic glaze, do it just before serving to keep everything fresh and beautiful. I like to taste the salad first and then add a final squeeze of lemon or a sprinkle of herbs for that extra pop.
Step 9: Slice & Serve
Serve it straight from the bowl or plate it prettily on individual plates. It’s best eaten fresh, but leftovers keep surprisingly well in an airtight container for a day or two. Just toss gently before serving again—avocados can brown a little, but a splash of lemon juice on top helps keep it vibrant.
What to Serve It With
This salmon avocado salad is pretty much a meal in itself, but if you’re looking to elevate it further, here are some ideas:
For Breakfast: Serve alongside scrambled eggs or a warm baguette. The richness of the salmon works beautifully with a side of freshly brewed coffee or herbal tea.
For Brunch: Pair with a crisp white wine or sparkling water infused with lemon slices. You can also add a side of crusty bread or roasted vegetables for an extra special touch.
As a Main Course: This makes a perfect light dinner on its own—sometimes I add a hard-boiled egg or a handful of toasted nuts for more substance. My family loves to spoon it into pita pockets or serve over cooked grains like quinoa or bulgur for added heartiness.
For Cozy Snacks: This salad works just as well scooped with chips or crunchy croutons for a more casual, beachy vibe. I often pack it for picnics or lunches packed in jars—love how portable and fresh it stays!
Top Tips for Perfecting Your Salmon Avocado Salad
Over the years, I’ve learned a few tricks that make this salad even better:
Zucchini Prep: Though not part of this salad, I sometimes add julienned zucchini for extra crunch. Always sprinkle a little salt on zucchini before adding to salads—it draws out excess moisture, keeping everything crisp.
Mixing Advice: Mix gently! Overmixing can mash the avocado and crush the salmon’s delicate flakes. Use a soft-hand when tossing, and fold carefully to keep the ingredients intact.
Swirl Customization: For a colorful twist, try swirling in a spoonful of beet or carrot juice for a pop of color, or sprinkle microgreens on top for a fresh, herbaceous finish.
Ingredient Swaps: If salmon isn’t your thing, cooked shrimp or flaked cooked chicken work beautifully. For a vegetarian twist, toss in roasted chickpeas or grilled halloumi—they add texture and protein, making this salad more filling.
Baking Tips: If you prefer baked salmon, line your baking sheet with foil, season lightly, and bake at 400°F (200°C) for 12-15 minutes, then flake with a fork. Keep a close eye—overcooked salmon turns dry fast!
Glaze Variations: Instead of lemon, try lime or balsamic reduction for a different flavor profile. For a spicy kick, add a dash of hot sauce or a pinch of cayenne to the dressing.
After making this a handful of times, I realized the key is to keep things fresh and not overthink—let the ingredients shine. The moment you taste that first bite, you’ll see why this salmon avocado salad is a staple in my kitchen.
Storing and Reheating Tips
This salad is best enjoyed fresh, but if you’ve got leftovers, here’s how I handle storage to keep it tasting just as good:
Room Temperature: It’s not ideal for more than an hour—avocados tend to brown, and salmon can lose some of its freshness. Just cover tightly with plastic wrap or a lid and refrigerate if you’re saving leftovers.
Refrigerator Storage: Keep in an airtight container; it will last 24 hours or so. To freshen it up before serving, give it a gentle toss and a squeeze of lemon—helps revive the flavors and keep the avocado from browning.
Freezer Instructions: Honestly, I don’t recommend freezing this dish because the avocado texture gets weird when thawed. However, you can freeze cooked, flaked salmon separately, then assemble the salad fresh later. Just defrost in the fridge overnight.
Glaze Timing: If using a glaze or dressing that’s meant to be added at the end, do so just before serving. Once salads are mixed and dressed, they’re best enjoyed immediately to maintain freshness.
This simple storage routine keeps the integrity of the ingredients mostly intact, so don’t worry about the salad going south overnight—it’s a forgiving dish.
Frequently Asked Questions
Final Thoughts
If I had to pick one recipe that epitomizes everything I love about a quick, wholesome meal, this salmon avocado salad wins every time. Its bright flavors, beautiful colors, and satisfying textures make it a true kitchen favorite. When I first made it, I was amazed at how naturally the ingredients complemented each other—each bite offering a burst of freshness and comfort that really hits the spot. Plus, it’s endlessly adaptable, which means it’s perfect for experimenting with what’s in my fridge or what I feel like eating that day. I hope you try it and find it as addictive as my family does—I have no doubt it’ll become one of your go-to meals too. Happy cooking! And please, share your own twists and tricks—I love hearing how others make this dish their own. Now, go grab some salmon and avocado, and let’s make something wonderful together!
salmon avocado salad
Ingredients
Main Ingredients
- 4 oz wild salmon fillets
- 1 tablespoon Dijon mustard
- 0.75 teaspoon dried parsley
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.25 cup chopped red onion
- 4 teaspoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 0.125 teaspoon garlic powder
- 1 cup halved cherry tomatoes
- 8 oz avocado (diced)
- 4 cups chopped romaine lettuce
- 1.5 cups shredded red cabbage
Instructions
Preparation Steps
- Season salmon with 2 teaspoons of Dijon mustard, 1/2 teaspoon of dried parsley, 1/4 teaspoon of salt, and black pepper.
- Adjust oven on the second rack and broil salmon for 6 to 7 minutes until cooked through.
- In a large bowl, combine red onion, olive oil, apple cider vinegar, remaining Dijon, garlic powder, parsley, salt, and pepper; let sit for 5 minutes.
- Add cherry tomatoes and avocado; toss. When ready to serve, toss in chopped lettuce and cabbage, then finish with remaining vinegar; adjust salt and pepper as needed.
- Divide the salad into 4 bowls and top each with the cooked salmon fillet.
Notes
Featured Comments
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