Avocado Salmon Salad Recipe

Avocado Salmon Salad Recipe

This light and flavorful salad is packed with healthy fats and protein from the salmon and avocado, making it a satisfying meal.

Ingredients:

• For the salad:
  • 4 cups mixed greens (such as baby spinach, arugula, or romaine lettuce)
  • 1 cucumber, diced
  • 1 tomato, diced
  • 1/2 red onion, thinly sliced
  • 1 avocado, pitted, peeled, and diced
  • 6 oz cooked salmon (grilled, baked, or poached) – flaked
• For the dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey (optional)
  • Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Prepare the salad ingredients: Wash and dry the mixed greens. Dice the cucumber, tomato, red onion, and avocado. Flake the cooked salmon into bite-sized pieces.
2. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper.
3. Assemble the salad: In a large bowl, combine the mixed greens, cucumber, tomato, red onion, and avocado.
4. Dress the salad: Drizzle the dressing over the salad and toss to coat evenly.
5. Serve: Top the salad with the flaked salmon and serve immediately.

Tips:

• For a richer flavor: Use crumbled feta cheese or goat cheese instead of the dressing.
• Add some crunch: Top the salad with toasted nuts or seeds, such as almonds, walnuts, or sunflower seeds.
• Make it a meal: Serve the salad on a bed of quinoa or brown rice for a more filling option.
• Leftovers: Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. However, the avocado may brown, so it’s best to make this salad fresh.
• Ripe avocado: For the perfect texture, make sure your avocado is ripe but not mushy. You should be able to gently press on the sides and it should give slightly.