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Superfoodies unite! This Salmon and Avocado Salad is not only made for sweet summer vibes, it’s made to make your taste buds and your body feel oh so good. Flaky salmon, creamy avocado, and sweet champagne mangoes are tossed with a creamy lemon dressing. You’ll want to eat this all summer long!
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- How to Cook Salmon for Salad
- How to Make Salmon Avocado Salad
- Recipe Frequently Asked Questions
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Calling all superfood lovers! Today we’re mashing up two of my superfood loves, salmon and avocado. It’s a nutritional powerhouse party you do not want to miss.
Flaky salmon, creamy avocado, and sweet sweet mango are an amazing summer combo. This whole delicious mess is taken next level with a creamy lemon dressing you’ll want to slather on ev-ery-thing (which is good, because the portion is generous, so you’ll definitely have leftovers!).
How to Cook Salmon for Salad
How you prepare your salmon for this salad depends on a number of things – how much time you have, what flavor vibe you’re feeling, and whether or not you want to heat up your kitchen. The beauty here is that you can totally personalize your salad by picking any one of the methods below.
- Grilled Salmon.No oven + smoky finish? This is the method for you! Foodie Crush has an amazing post on how to grill salmon, and it comes out perfectly every time. I especially appreciate that this method covers charcoal grilling (my fave!). Learn how to grill salmon in this post.
- Baked Salmon.For a fuss-free, no-fail fillet-o-fish, oven-baked salmon is the way to go. This post from Gimme Some Oven covers everything you need to know about how to bake salmon, and it’s the method I used to cook the salmon for this salad.
- Pan-seared Salmon. Pan-seared salmon requires some extra attention, but if you’re a fan of a crispy exterior and tender flaky interior for your fish, this is the method for you. Learn how to cook perfect pan-seared salmon in my post for Salmon Quinoa Bowls.
- Poached Salmon. For salmon infused with delicate flavor and aroma, nothing beats poaching. White-wine poached salmon from Simply Recipes and cold-start poached-salmon from Serious Eats are each tested and perfected winners.
How to Make Salmon Avocado Salad
Tender, flaky salmon shines bright all on its own, but it really stands out in this salmon avocado salad, tossed with seasonal produce and creamy lemon dressing. This salad is a true superfood combo, loaded with healthy omega-3 fats and all of the vitamins and nutrients your body craves.
In a large salad bowl, combine chopped romaine lettuce with cherry tomatoes, english cucumber, diced mango, and sliced almonds.
Make the creamy lemon dressing. In a mixing bowl or 2-cup (or larger) measuring cup, combine fresh lemon juice, lemon zest, honey, plain greek yogurt, salt, pepper, and a pinch of garlic powder and whisk until combined.
Slowly pour in the extra virgin olive oil with one hand while whisking it into the greek yogurt mixture with your other hand. Whisk vigorously until the oil is emulsified and the dressing is smooth and creamy. Taste for seasoning, and adjust as necessary. Too tart? Add more honey. Too rich? Add more lemon juice.
Pour half a cup of dressing over the salad base, then toss.
Portion the salad into individual bowls, then top with one quarter of the cooked salmon and half a sliced or diced avocado. Drizzle with additional dressing to taste, and serve immediately.
Recipe Frequently Asked Questions
What kind of salmon should I use? We prefer wild salmon for a few reasons, mainly for flavor and sustainability. Wild salmon also has that deep, pink-orange hue that can’t be replicated in farm-raised salmon. Wild salmon is “fishier” and gamier than farm raised salmon, so if you’re a little sensitive to the flavor, you may want to start with farm-raised and work your way to wild.
How should I cook the salmon? See the section above for all my recommendations – I’ve tried them all! For this particular recipe I went with baked, simply because I was baking a second fillet for another recipe, and you can’t beat a two-for-one 🙂
More Recipes You’ll Love
- Pan Seared Salmon with Mango Cucumber Mango Salsa
- Salmon Quinoa Salad with Honey Soy Dressing
- Lemon Butter Shrimp
Did you make this Salmon Avocado Salad? I’d love to know how it turned out! Leave a comment and a rating below.
While you’re at it, let’s be friends – follow me on Pinterestand Instagramfor the latest and greatest.
Recipe
Salmon Avocado Salad with Creamy Lemon Dressing
5 from 1 vote
Author: Danielle Esposti
Print RecipeRate this RecipePin Recipe
Tender, flaky salmon shines bright all on its own, but it really stands out in this salmon and avocado salad, tossed with seasonal produce and creamy lemon dressing. This salad is a true superfood combo, loaded with healthy omega-3 fats and all of the vitamins and nutrients your body craves.
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Servings : 4
Calories: 508
Ingredients
- 1 lb salmon, cooked to your preference (see notes)
- 2 heads romaine lettuce, chopped
- 12 oz cherry tomatoes, halved
- ½ english cucumber, quartered, then sliced
- 3 champagne mangos, diced
- ⅓ c sliced almonds
- 2 avocados, quartered and sliced
Creamy Lemon Dressing
- ½ c plain greek yogurt
- ⅓ c fresh lemon juice, from about 3 large lemons
- 1 tablespoon lemon zest, from 1 large lemon
- 1 tablespoon honey
- 1 teaspoon sea or kosher salt
- ½ teaspoon cracked black pepper
- pinch garlic powder
- ½ c extra virgin olive oil
Instructions
Prep the salmon to your preference (see full post for options and links). Once the salmon is cooked, use a fork to gently flake the fish from the skin.
Make the dressing. In a 2-cup measuring cup or medium mixing bowl, combine the greek yogurt, lemon juice, lemon zest, honey, salt, pepper, and garlic powder. Whisk until combined. Pour in the olive oil in a steady stream while whisking. Continue whisking vigorously until the oil is emulsified and the dressing is smooth. Taste for seasoning and adjust with lemon juice, honey, or salt until the flavor pops.
In a large salad bowl, combine the romaine lettuce, tomatoes, cucumber, mangos, and almonds. Pour ½ cup dressing over the salad base, then tossed until combined.
Portion the salad base into four bowls or plates. Top each salad with ¼ of the cooked salmon and ½ sliced avocado. Drizzle with additional dressing to taste and serve immediately. Leftover dressing will keep in the fridge in a sealed container for up to 1 week.
Notes
The salmon for this salad can be grilled, oven baked, pan-seared, or poached – chef’s choice! See the body of the post for links to my go-to recipes for each method.
Nutrition Information
Calories: 508kcal (25%), Carbohydrates: 34g (11%), Protein: 30g (60%), Fat: 31g (48%), Saturated Fat: 5g (25%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 19g, Trans Fat: 0g, Cholesterol: 46mg (15%), Sodium: 281mg (12%), Potassium: 1930mg (55%), Fiber: 14g (56%), Sugar: 16g (18%), Vitamin A: 70850% (70850%), Vitamin C: 106.4% (106%), Calcium: 1350% (1350%), Iron: 2% (2%)
Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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