When you’re looking for a salad that’s more than just leafy greens, this avocado and salmon salad delivers everything in one go flavour, nutrition, and satisfaction. It’s the kind of meal that feels light yet keeps you full, thanks to the healthy fats from avocado and the high-quality protein from salmon. The lemon dressing brings all the ingredients together with a refreshing tang.
What makes this dish special is its simplicity and balance. The buttery texture of ripe avocado complements the soft, flaky salmon perfectly. Add in some crunch from cucumbers or lettuce, freshness from herbs, and a drizzle of lemon dressing, and you have a complete bowl of goodness. It’s ideal for a healthy lunch, a no-fuss dinner, or even a stylish addition to a brunch spread.
You can use grilled, baked, or even leftover cooked salmon whatever is convenient. And while this recipe is perfect as is, it’s also flexible enough for add-ons like boiled eggs, roasted sweet potatoes, or quinoa if you want to bulk it up. Here’s how you can prepare this restaurant-worthy salad easily at home in five simple steps.
Step 1: Cook or prepare the salmon
Start by taking one boneless salmon fillet (about 150–200 grams). You can either grill, bake, or pan-sear it based on your preference. To grill, season the fish with salt, pepper, and a touch of olive oil. Grill it for four to five minutes on each side until it’s just cooked and flakes easily. If you’re using pre-cooked or leftover salmon, simply shred or flake it with a fork and set it aside. Let it cool slightly before adding it to the salad.
Step 2: Prepare the fresh vegetables
Take one medium cucumber, one small onion, and a few cherry tomatoes. Thinly slice the cucumber and onion, and halve the cherry tomatoes. You can also include chopped romaine lettuce, baby spinach, or arugula for a leafy base. Rinse the vegetables well and pat them dry so the salad doesn’t get soggy. These fresh veggies will give the salad a nice crunch and balance out the richness of the avocado and salmon.
Step 3: Cut and add the avocado
Choose one ripe but firm avocado. Cut it in half, remove the seed, and gently scoop out the flesh. Slice or cube the avocado depending on the look and texture you want. Add the avocado to the prepared vegetables. If you’re not serving the salad immediately, you can lightly toss the avocado in a bit of lemon juice to prevent browning. The avocado should be creamy and cool to contrast with the warm salmon.
Step 4: Whisk together the lemon dressing
In a small bowl, mix the juice of one medium lemon with one tablespoon of olive oil, a pinch of salt, black pepper, and a tiny dash of mustard (optional) or honey for a mellow touch. Whisk until smooth. You can also add a crushed garlic clove or a bit of grated lemon zest for more depth. Taste and adjust as needed, it should be bright and tangy but not too sharp. This dressing is what ties the salad together and gives it its signature freshness.
Step 5: Toss gently and serve chilled or at room temperature
In a large bowl, combine the cooked salmon, vegetables, and avocado. Pour the lemon dressing over the salad and gently toss everything together until evenly coated. Be careful not to mash the avocado. Plate the salad and garnish with fresh dill, parsley, or coriander if desired. Serve immediately or chill for fifteen minutes before eating. It’s light, filling, and refreshingly simple, ideal for warm days or when you want something healthy yet flavourful.
Avocado and salmon salad with lemon dressing is a celebration of fresh ingredients and simple cooking. It’s quick to put together, packed with nutrients, and bursting with natural flavours. Whether you’re trying to eat clean, add more omega-3s to your diet, or just enjoy a fuss-free meal, this salad checks all the boxes. And once you try it, it may just become your favourite go-to healthy bowl.
