Avocado Salmon Salad Recipe
Total Time
25 mins
Prep Time
22 mins
Cook Time
8 mins
Rating
4.93 out of 5 stars
(38)
Ingredients
4 servings
- 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 sauté
- 3 Tbsp lemon juice, from 2 medium lemons
- 3 Tbsp extra virgin olive oil
- 2 Tbsp dill, finely chopped
- 1 tsp sea salt
- 1/8 tsp black pepper
- 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
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Preparation
Step 1
In a small bowl, whisk together dressing ingredients: 3 Tbsp lemon juice, 3 Tbsp olive oil, 2 Tbsp dill, 1 tsp sea salt and 1/8 tsp black pepper. Stir together and set aside.
Step 2
Season both sides of salmon filets with 1 tsp garlic salt and 1/8 tsp pepper, or season to taste.
Step 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. Remove salmon to a plate and spoon 1 teaspoon of the dressing over each filet. Set aside to cool to room temperature.
Step 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.
Step 5
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Chef's notes
This salad tastes best fresh. Do not add the dressing until ready to serve to prevent the romaine and cucumbers from softening.
For convenience, you can break up the cooked salmon filet into bite-sized chunks and toss it with the salad.
