Grilled Salmon Salad with Avocado and Quinoa

Name: Grilled Salmon Salad with Avocado and Quinoa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 6 oz grilled salmon (about 170g, skinless); 2 cups mixed salad greens (washed and dried); 0.5 whole avocado (sliced, about 100g); 1/3 cup quinoa (cooked); 1 tbsp olive oil (extra virgin); 1 tbsp lemon juice (freshly squeezed)

620 kcal · 52 g protein · 15 minutes · 2 servings

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Grilled Salmon Salad with Avocado and Quinoa

This vibrant and nutritious salad combines tender grilled salmon with creamy avocado, fresh mixed greens, and fluffy quinoa, all dressed in a simple lemon and olive oil dressing. It's a perfect balanced meal that is both satisfying and packed with protein, healthy fats, and fiber.

620 kcal 52 g protein 15 minutes

Ingredients

grilled salmon 6 oz
mixed salad greens 2 cups
avocado 0.5 whole
quinoa 1/3 cup
olive oil 1 tbsp
lemon juice 1 tbsp

Method

Cook the Quinoa. If you don’t have cooked quinoa ready, rinse 1/4 cup dry quinoa under cold water to remove bitterness. Combine it with 1/2 cup water in a small pot, bring to a boil, then reduce heat to low and simmer covered for about 15 minutes until water is absorbed. Fluff with a fork and let it cool.
Tip: Cooking quinoa ahead and cooling it helps keep the salad fresh and the grains fluffy.
Prepare the Salmon. If your salmon isn’t grilled yet, season the 6 oz salmon with salt and pepper. Heat a grill pan or outdoor grill to medium-high heat. Grill the salmon for about 4-5 minutes on each side until cooked through and flaky. Let it rest for a few minutes, then cut into bite-size pieces.
Tip: Avoid moving the salmon too much while grilling to get nice grill marks and prevent sticking.
Prepare the Salad Base. Place 2 cups of mixed salad greens in a large bowl. Add the cooked and cooled quinoa on top.
Tip: Use a salad spinner to dry greens well so the dressing coats evenly.
Add Avocado and Salmon. Slice half an avocado and arrange the slices over the salad greens and quinoa. Add the grilled salmon pieces on top.
Tip: Add avocado last to prevent browning if you are not serving immediately.
Make and Toss the Dressing. In a small bowl, whisk together 1 tablespoon olive oil and 1 tablespoon fresh lemon juice with a pinch of salt and pepper. Drizzle the dressing evenly over the salad and gently toss everything together to combine.
Tip: Add dressing just before serving to keep greens crisp.
Serve. Divide the salad onto two plates and enjoy immediately for the best flavor and texture.
Tip: Pair with a glass of chilled white wine or sparkling water with lemon for a refreshing meal.

Pro tips

Cook quinoa in advance and refrigerate to save time on busy days.
Use fresh lemon juice rather than bottled for a brighter flavor.