Salmon Avocado Salad

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This Salmon Avocado Salad combines my top two superfoods—avocado  and wild salmon . I could honestly enjoy this every single day! 

 Salmon Avocado Salad

With the warmer weather, I've been craving salads non-stop. A big, green salad with salmon, tomatoes, and avocado is usually what I go for when I’m after a quick, healthy, and low-carb meal.

If you're planning to make this for lunch, you can easily adjust the recipe to make just 1 or 2 servings.

What is The Healthiest Way of Cooking Salmon?

The best way to cook salmon is to use a method that keeps it moist and tender. Overcooked salmon turns dry and tough, so it’s important to keep an eye on the cooking time. One of my favorite techniques is the “Quick Broil” method, but I also love cooking salmon in the air fryer. For that, you can cook it at 400°F for 7 to 10 minutes, just like in my Air Fryer Parmesan Salmon recipe. If grilling is more your style, you can try the method I used in my Grilled Salmon Bruschetta recipe.

                                                                                                                                               

Salmon Avocado Salad

Cals: 329 Protein: 25.5 Carbs: 12 Fat: 20.5

This Salmon Avocado Salad combines my top two superfoods—avocado  and wild salmon . I could honestly enjoy this every single day! 

Course: Dinner, Lunch Cuisine: American

                                                                                                                                               

Prep: 10 mins Cook: 15 mins Total: 25mins

                                                                                                                                               

Yield: 4 servings Serving Size: 1 bowl

Ingredients

• 4 wild salmon fillets, 4 oz each
• 1 tablespoon Dijon mustard, divided
• 3/4 teaspoon dried parlsey
• 1/2 teaspoon kosher salt
• fresh black pepper, to taste
• 1/4 cup chopped red onion
• 4 teaspoons extra virgin olive oil
• 2 tablespoons apple cider vinegar, recommend: Braggs
• 1/8 teaspoon garlic powder
• 1 cup halved cherry tomatoes
• 8 ounces avocado, diced (from 2 small)
• 4 cups chopped romaine lettuce
• 1 1/2 cups red cabbage, shredded

Instructions

1. Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt and black pepper.
2. Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.
3. In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.
4. Add the tomatoes, avocado and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper and adjust as needed.
5. Divide the salad in 4 bowls and top each with salmon.

Last Step:

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Nutrition

Serving: 1 bowl, Calories: 329 kcal, Carbohydrates: 12 g, Protein: 25.5 g, Fat: 20.5 g, Saturated Fat: 3 g, Cholesterol: 62.5 mg, Sodium: 287 mg, Fiber: 6 g, Sugar: 2.5 g