Salmon and Avocado Salad

Name: Salmon and Avocado Salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: American
Ingredients: 5 oz Canned salmon (drained); 2 cups Mixed greens (washed and dried); 1/4 medium Avocado (peeled and sliced); 1/2 cup Cherry tomatoes (halved); 1 tbsp Balsamic vinaigrette (store-bought or homemade)

520 kcal · 42 g protein · 10 minutes · 2 servings

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A fresh and nutritious salad combining the rich flavors of canned salmon and creamy avocado with crisp mixed greens and juicy cherry tomatoes, all brought together by a tangy balsamic vinaigrette. This salad is a perfect balance of protein, healthy fats, and vibrant vegetables for a satisfying meal.

520 kcal 42 g protein 10 minutes

Ingredients

Canned salmon 5 oz
Mixed greens 2 cups
Avocado 1/4 medium
Cherry tomatoes 1/2 cup
Balsamic vinaigrette 1 tbsp

Method

Prepare the salmon. Open the canned salmon and drain any excess liquid. Use a fork to gently flake the salmon into bite-sized pieces. Set aside.
Tip: Draining well prevents the salad from becoming soggy.
Prepare the vegetables. Wash the mixed greens thoroughly under cold running water, then dry them using a salad spinner or paper towels. Rinse the cherry tomatoes and cut them in half. Peel the avocado, remove the pit, and slice 1/4 of the medium avocado into thin slices.
Tip: Dry greens ensure the dressing sticks better.
Assemble the salad. In a large salad bowl, combine the mixed greens, flaked salmon, halved cherry tomatoes, and avocado slices. Drizzle the balsamic vinaigrette evenly over the salad.
Tip: Add the dressing last to keep the salad fresh and crisp.
Toss and serve. Gently toss the salad using salad tongs or two large spoons to evenly distribute the dressing and ingredients. Serve immediately for the best flavor and texture.
Tip: Toss gently to avoid mashing the avocado.

Pro tips

Use ripe but firm avocado to prevent it from turning mushy quickly.
If you prefer, add a squeeze of fresh lemon juice to brighten the flavors.