Summer is the perfect time to lighten up your meals with fresh, flavorful ingredients. This salmon avocado salad combines the richness of salmon with the creamy texture of avocado for a dish that’s both satisfying and refreshing.
Why This Recipe Works
- The combination of omega-3 rich salmon and heart-healthy avocado makes this salad not only delicious but also packed with nutrients.
- It’s incredibly versatile, serving as a perfect lunch, dinner, or even a fancy brunch option.
- The recipe is quick and easy, requiring minimal cooking and preparation time.
Ingredients
- 1 lb fresh salmon fillet, skin removed
- 2 ripe avocados, diced
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Equipment Needed
- Mixing bowl
- Salad spinner
- Chef’s knife
- Cutting board
- Measuring spoons
Instructions
Step 1: Prepare the Salmon
Preheat your oven to 375°F. Season the salmon fillet with salt and pepper, then drizzle with 1 tbsp of olive oil. Bake for 12-15 minutes, or until the salmon flakes easily with a fork. Let it cool slightly before breaking it into chunks.
Step 2: Assemble the Salad Base
In a large mixing bowl, combine the mixed greens, cherry tomatoes, and red onion. Toss gently to mix. Tip: For extra crispness, spin your greens in a salad spinner before adding them to the bowl.
Step 3: Add the Avocado and Salmon
Gently fold in the diced avocado and salmon chunks into the salad base. Be careful not to mash the avocado too much to maintain its texture.
Step 4: Dress the Salad
In a small bowl, whisk together the remaining olive oil and lemon juice. Drizzle over the salad and toss lightly to coat. Tip: Add the dressing just before serving to keep the greens fresh.
Step 5: Final Touches
Season with additional salt and pepper if needed. Serve immediately for the best flavor and texture.
Tips and Tricks
For an extra flavor boost, consider adding a sprinkle of crushed red pepper flakes or a dash of your favorite hot sauce. If you’re meal prepping, keep the dressing separate until you’re ready to eat to prevent the salad from getting soggy. For a more substantial meal, add a handful of quinoa or farro to the salad.
Recipe Variations
- Swap the salmon for grilled chicken or shrimp for a different protein option.
- Add crumbled feta or goat cheese for a creamy, tangy twist.
- Incorporate different greens like arugula or spinach for varied flavors and textures.
- For a nutty crunch, sprinkle toasted almonds or walnuts on top.
Frequently Asked Questions
Can I use canned salmon instead of fresh?
Absolutely! Canned salmon is a great pantry staple that works well in this recipe. Just make sure to drain it well and remove any bones or skin before adding it to the salad.
How long will this salad keep in the fridge?
Without the dressing, the salad components can be stored separately in the fridge for up to 2 days. Once dressed, it’s best eaten immediately as the greens will start to wilt.
Can I make this salad vegan?
Yes! Simply omit the salmon and add more avocado or a plant-based protein like chickpeas or tofu to keep it hearty and satisfying.
Summary
This salmon avocado salad is a quick, nutritious, and delicious option for any meal. With its simple ingredients and easy preparation, it’s sure to become a staple in your summer recipe rotation.
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