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Salmon Avocado Mixed Greens

Featured in: Fresh and filling salads

Enjoy flaked grilled salmon atop a bed of tender mixed greens, creamy avocado, cherry tomatoes, cucumber, and red onion. Finished with a simple lemon and Dijon vinaigrette, this dish bursts with freshness while offering a satisfying mix of flavors and textures. Optional feta or nuts lend extra depth. Assemble right before serving for peak crispness and vibrant color. Perfect as a nourishing lunch or light dinner.

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Updated on Sun, 22 Jun 2025 18:03:18 GMT
A delicious salmon avocado salad with a variety of fresh vegetables and a tangy dressing. Pin it
A delicious salmon avocado salad with a variety of fresh vegetables and a tangy dressing. | myhomemaderecipe.com

This refreshing salmon avocado salad is my answer when I want something nourishing yet quick to pull together on busy evenings. Packed with healthy fats and colorful vegetables it is just as perfect for a light lunch as it is for an easy weeknight dinner.

I first tossed this salad together after a last minute grocery run and fell in love with how bright and filling it was. Now it is a go-to whenever I need to impress with minimal effort.

Ingredients

  • Salmon fillets: Choosing firm bright pink fish makes a difference for flavor and texture
  • Ripe avocado: Make sure it gives slightly when pressed for creaminess
  • Mixed greens: I love spinach and arugula for their peppery bite but any mix works
  • Red onion: Thin slices add mild crunch and a pop of color
  • Cucumber: Pick a firm crisp one for the freshest taste
  • Cherry tomatoes: Opt for the ripest ones you can find for natural sweetness
  • Feta cheese or toasted nuts: Sprinkle for an extra layer of richness or crunch optional but lovely
  • Olive oil: Cold pressed extra virgin is best for dressing depth
  • Lemon juice: Brings zing and freshness to the salad
  • Dijon mustard: The bite balances out the richness of the salmon
  • Honey or maple syrup: Just enough to mellow the dressing without making it sweet
  • Salt and pepper: Look for sea salt and freshly ground black pepper for best results

Instructions

Prep the Salmon:
Pat salmon fillets dry and season both sides with salt fresh pepper and a little olive oil or seasoning of your choice. Cook the salmon either on a hot grill skillet or in a preheated oven at four hundred degrees Fahrenheit until just cooked through eight to fifteen minutes depending on thickness. Let the salmon rest for a couple of minutes so it stays juicy then flake it gently or slice into bite sized pieces.
Make the Dressing:
In a small bowl or jar combine olive oil lemon juice Dijon mustard honey salt and black pepper. Whisk or shake until everything comes together in a smooth silky vinaigrette.
Assemble the Salad:
Arrange your mixed greens in a large serving bowl. Add sliced onion cucumber halved cherry tomatoes and diced avocado for a mix of flavors and textures. Lay the warm cooked salmon on top then drizzle with the dressing. Toss gently just enough to coat or serve the dressing on the side for a lighter touch.
A white bowl filled with a salad containing fish, tomatoes, onions, and avocado. Pin it
A white bowl filled with a salad containing fish, tomatoes, onions, and avocado. | myhomemaderecipe.com

Avocado is always my favorite part of this recipe. I remember teaching my kids how to pick the perfect one and now they choose the ripest avocado for our salads every time. This dish has become a tradition for our weekends together.

Storage Tips

Salmon avocado salad keeps best when stored in separate containers. I like to keep the flaked salmon and chopped veggies in the fridge for up to two days. Only add avocado and dressing right before serving to keep everything fresh and bright.

Ingredient Substitutions

If you do not have salmon try grilled chicken or canned tuna for a twist. For the greens feel free to swap in kale or butter lettuce. The dressing is flexible too swap lemon for lime or use agave if you do not have honey or maple syrup on hand.

Serving Suggestions

This salad stands alone as a satisfying meal but you can round it out with crusty bread or a side of roasted potatoes. I sometimes scatter extra toasted pine nuts or a handful of crumbled feta to make it feel even more special.

A Little History

Salmon salads are common around coastal regions where fresh fish is part of everyday life. The pairing of avocado and greens gives this updated version a fresh Californian vibe while the bright dressing ties all the flavors together for a modern classic.

A plate of food with a salad and a piece of fish. Pin it
A plate of food with a salad and a piece of fish. | myhomemaderecipe.com

This salmon avocado salad is as easy as it is impressive. Enjoy it fresh every time for the best flavor and texture.

Frequently Asked Questions

→ What type of salmon works best?

Both wild-caught and farm-raised salmon fillets work well. Choose skinless fillets for easier flaking and preparation.

→ Can I substitute the greens?

Absolutely! Use your favorite mix like spinach, arugula, or baby romaine for varied flavor and color.

→ What's a good vegetarian alternative?

Replace the salmon with roasted chickpeas or marinated tofu for a flavorful, plant-based variation.

→ Is the salad best served warm or cold?

It's delicious either way. Warm salmon adds comfort, while chilled components keep it refreshing.

→ Can the dressing be made ahead?

Yes, the lemon-Dijon vinaigrette can be whisked in advance and kept refrigerated for up to three days.

Salmon Avocado Mixed Greens

Grilled salmon, avocado, and fresh greens combine for a colorful, satisfying bowl full of brightness.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Susan

Category: Salads

Difficulty: Easy

Cuisine: Modern European

Yield: 2 Servings (2 substantial salads)

Dietary: Low-Carb, Gluten-Free

Ingredients

→ Salad

01 2 salmon fillets, grilled, baked, or pan-seared
02 1 ripe avocado, diced
03 200 g mixed greens (spinach, arugula, romaine, etc.)
04 1/2 red onion, thinly sliced
05 1/2 cucumber, sliced
06 80 g cherry tomatoes, halved
07 30 g feta cheese, crumbled (optional)
08 25 g toasted nuts, such as almonds or pine nuts (optional)

→ Dressing

09 2 tablespoons (30 ml) olive oil
10 1 tablespoon (15 ml) lemon juice or lime juice
11 1 teaspoon (5 g) Dijon mustard
12 1 teaspoon (5 g) honey or maple syrup
13 Salt, to taste
14 Freshly ground black pepper, to taste

Instructions

Step 01

Lightly season salmon fillets with salt, black pepper, and olive oil or preferred seasoning. Grill, bake at 200°C for 12-15 minutes, or pan-sear until salmon is opaque and flakes easily. Allow to rest briefly, then flake or slice into bite-sized pieces.

Step 02

In a small bowl or jar, combine olive oil, lemon or lime juice, Dijon mustard, honey or maple syrup, salt, and pepper. Whisk or shake vigorously until fully emulsified.

Step 03

In a large serving bowl, gently toss mixed greens, cherry tomatoes, cucumber, red onion, and avocado until distributed. Add flaked salmon on top. Sprinkle with feta cheese and toasted nuts if using. Drizzle the dressing over the salad just before serving or serve on the side as desired.

Notes

  1. For optimal texture, assemble just before serving to prevent greens from wilting. Use cool salmon for a refreshing salad, or serve warm for contrast.

Tools You'll Need

  • Grill, oven, or skillet
  • Large mixing bowl
  • Whisk or small jar with lid
  • Sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains fish (salmon), possible dairy (feta cheese); may contain tree nuts if toasted nuts are used

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 32 g
  • Total Carbohydrate: 14 g
  • Protein: 33 g