Salmon Salad with Avocado and Mixed Greens

Name: Salmon Salad with Avocado and Mixed Greens
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: American
Ingredients: 120 g Salmon fillet (skinless, boneless); 50 g Avocado (sliced); 2 cups Mixed salad greens (washed and dried); 50 g Cherry tomatoes (halved); 1 tbsp Olive oil (extra virgin); 1 tbsp Lemon juice (freshly squeezed)

460 kcal · 44 g protein · 10 minutes · 1 servings

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Salmon Salad with Avocado and Mixed Greens

A fresh and nutritious salad featuring tender grilled salmon, creamy avocado slices, and crisp mixed greens, all dressed with a light lemon and olive oil dressing. Perfect for a healthy lunch or light dinner that’s both satisfying and easy to prepare.

460 kcal 44 g protein 10 minutes

Ingredients

Salmon fillet 120 g
Avocado 50 g
Mixed salad greens 2 cups
Cherry tomatoes 50 g
Olive oil 1 tbsp
Lemon juice 1 tbsp

Method

Prepare the Salmon. Preheat your grill or grill pan over medium-high heat. Lightly brush the salmon fillet with a small amount of olive oil to prevent sticking. Season with a pinch of salt and pepper if desired. Place the salmon on the grill, skin side down if it has skin, and cook for about 4-5 minutes on each side until the fish is opaque and flakes easily with a fork.
Tip: Use a fish spatula or a wide, flat spatula to turn the salmon gently to avoid breaking it.
Prepare the Salad Base. While the salmon is cooking, wash the mixed salad greens thoroughly under cold water and dry them using a salad spinner or clean kitchen towel. Place the greens in a large salad bowl. Slice the avocado into thin slices and halve the cherry tomatoes. Add both to the salad bowl.
Tip: Drying the greens well helps the dressing stick better and prevents a soggy salad.
Make the Dressing. In a small bowl, combine 1 tablespoon of extra virgin olive oil with 1 tablespoon of freshly squeezed lemon juice. Whisk together until the dressing is well emulsified.
Tip: Fresh lemon juice brightens the flavor and balances the richness of the salmon and avocado.
Assemble the Salad. Once the salmon is cooked, let it rest for a minute or two. Then, gently flake it into large chunks using a fork. Add the salmon on top of the salad greens, avocado, and tomatoes. Drizzle the lemon-olive oil dressing evenly over the salad.
Tip: Resting the salmon helps keep it juicy and flavorful.
Serve. Toss the salad gently to combine all ingredients and dressing. Serve immediately for the freshest taste.
Tip: Use tongs or salad servers to toss gently without mashing the avocado or breaking the salmon pieces.

Pro tips

If you don’t have a grill, you can cook the salmon in a non-stick pan on medium heat.
To prevent avocado from browning, add it to the salad just before serving and toss with lemon juice.