Easy Salmon Avocado Salad Recipes

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SALMON AVOCADO SALAD



Salmon Avocado Salad image

This Salmon Avocado Salad is made with my two favorite super foods - avocado and wild salmon. I could eat this every day!

Provided by Gina

Categories     Dinner     Lunch

Time 25m

Number Of Ingredients 13

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)

Steps:

  • Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt and black pepper.
  • Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.
  • 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.
  • 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.
  • Divide the salad in 4 bowls and top each with salmon.

Nutrition Facts : ServingSize 1 bowl, Calories 329 kcal, Carbohydrate 12 g, Protein 25.5 g, Fat 20.5 g, SaturatedFat 3 g, Cholesterol 62.5 mg, Sodium 287 mg, Fiber 6 g, Sugar 2.5 g

SALMON AVOCADO SALAD



Salmon Avocado Salad image

This Salmon Avocado Salad is made with fresh avocado, colorful veggies, and crispy pan seared salmon, then tossed with a simple lemon dijon dressing. This salad is so flavorful and satisfying, the perfect nutritious dinner!

Provided by Rena

Categories     Main Course     Side Dish

Time 23m

Number Of Ingredients 15

1/4 cup olive oil
2 large lemons (juiced)
1 tsp Dijon mustard
1 tsp honey (or maple syrup)
1-2 garlic cloves (minced)
1/2 tsp dried oregano
Kosher salt and pepper (to taste)
1 large head of romaine (chopped)
1 small red onion (chopped)
1 large Persian cucumber (peeled and sliced)
1 large avocado (diced)
1/2 cup sliced green olives
12 oz salmon filets (about 3-4 fillets)
Kosher salt and pepper (to taste)
2 tablespoons olive oil

Steps:

  • Mix all the dressing ingredients to a bowl, whisk for 1 minute until a slightly thick dressing is achieved. Refrigerate until ready to use.
  • Chop the lettuce into bite-size pieces and chop the onion. Peel and slice the cucumbers into cubes.
  • Slice the avocados in half lengthwise around the seed. Open the halves and remove the pit. Cut into small cubes.
  • Place all the chopped veggies into a bowl, gently mix and set aside.
  • Season the salmon fillets with salt and a light shower of ground black pepper. In a large non-stick pan, heat oil over medium-high heat.
  • Place the salmon filets into the hot oil, pressing them lightly with a spatula so the flesh comes into contact with the pan. Sear for 4-5 minutes until crispy and golden. Flip the fillets over and cook for 2-3 minutes more.
  • For assembling, evenly divide the salad among your serving bowls. Top each bowl with salmon fillets and add the olives. Drizzle the prepared dressing over salmon and salad.

Nutrition Facts : Calories 593 kcal, Carbohydrate 20 g, Protein 26 g, Fat 48 g, SaturatedFat 7 g, Cholesterol 62 mg, Sodium 1979 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving

SALMON & SPINACH SALAD WITH AVOCADO



Salmon & Spinach Salad with Avocado image

We eat a power salad packed with salmon and spinach at least once a week. It's a cinch to make, even after a hard day's work. -Jenny Dawson, Fond du Lac, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 10

2 salmon fillets (4 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon canola oil
4 cups fresh baby spinach
2 tablespoons balsamic vinaigrette
1/2 medium ripe avocado, peeled and cubed
2 tablespoons dried cranberries
2 tablespoons sunflower kernels or pepitas (salted pumpkin seeds)
2 tablespoons chopped walnuts, toasted, optional

Steps:

  • Sprinkle salmon with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add fillets, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side., In a large bowl, toss spinach with vinaigrette; divide between 2 plates. Place salmon over spinach; top with remaining ingredients. Serve immediately.

Nutrition Facts : Calories 386 calories, Fat 27g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 614mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges

EASY SALMON BURGER AVOCADO SALAD



Easy Salmon Burger Avocado Salad image

This is a nice quick and yummy way for me to get my protein! The Avocados go great with the burgers and give you some nice good fats. Don't use the Trader Joes Fresh Salmon Burgers, the frozen are much better!. Also use real Mayo, not the nonfat Soy Junk.

Provided by eric3020

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 7

2 frozen salmon patties (I recommend Trader Joe's Frozen Premium Burgers)
1/2 avocado
2 tablespoons mayonnaise
1 teaspoon spicy mustard
3 green onions (optional)
1 dash hot sauce
1 dash pepper

Steps:

  • Cook Burgers as directed.
  • Mash Avocados.
  • Add all other ingredients, mix, and enjoy!

Nutrition Facts : Calories 279.1, Fat 24.8, SaturatedFat 3.6, Cholesterol 7.6, Sodium 274.4, Carbohydrate 15.9, Fiber 6.9, Sugar 2.6, Protein 2.5

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