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Avocado Salmon Salad Recipe

Prep Time: 22 minutes
Cook Time: 8 minutes
Total Time: 25 minutes
This avocado salmon salad recipe is loaded with all of the best salad ingredients; crisp cucumber and lettuce, and juicy pan seared salmon. The lemon dill dressing is so easy and gives this salmon salad amazing fresh flavor. | natashaskitchen.com

This avocado salmon salad is loaded with all of the best salad ingredients; crisp cucumber and lettuce, and juicy pan seared salmon. The lemon dill dressing is so easy and gives this salad amazing fresh flavor.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $15-$20
Calories: 440 kcal
Servings: 4 people

Ingredients

Ingredients for Salmon Salad:

  • 1 lb salmon filets, boneless, skinless Cut into 4 fillets
  • 1 tsp garlic salt
  • 1/8 tsp freshly ground black pepper
  • 1/2 Tbsp olive oil to saut√©

Ingredients for Lemon Dill Salad Dressing:

  • 3 Tbsp lemon juice from 2 medium lemons
  • 3 Tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/8 tsp black pepper
  • 2 Tbsp dill freshly chopped

Ingredients for Avocado Salmon Salad:

  • 1 romaine lettuce (1 medium head or 6 cups chopped)
  • 1/2 English cucumber sliced
  • 6 radishes thinly sliced
  • 1/2 small red onion (1/2 cup) thinly sliced
  • 2 avocados pitted, peeled and sliced

Instructions

  1. In a small bowl, whisk together dressing ingredients: 3 Tbsp lemon juice, 2 Tbsp dill, 1 tsp sea salt and 1/8 tsp black pepper. Stir together and set aside.

  2. Season both sides of salmon filets with 1 tsp garlic salt and 1/8 tsp pepper, or season to taste.

  3. Heat 1/2 Tbsp oil in a large nonstick pan over medium heat. Once oil is hot, add salmon and cook 3-4 minutes per side or until golden and cooked through (cook time can vary depending on thickness of salmon filet). Remove salmon to a plate and spoon 1 teaspoon of the dressing over each filet. Set aside to cool to room temperature.

  4. Arrange salad ingredients in the salad bowl: 6 cups romaine lettuce, sliced english cucumber, sliced radishes, 1/2 cup thinly sliced red onion, and sliced avocados. Drizzle with remaining lemon dressing and toss to combine. Divide between 4 plates and top each plate with a salmon filet.