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This salmon avocado mixed greens salad brings the ideal balance of protein, healthy fats, and fresh vegetables to your table. The tender flaked salmon pairs beautifully with creamy avocado and crisp vegetables, all brought together with a bright, tangy dressing that elevates every bite.
I first created this salad when looking for a light yet satisfying dinner option during summer months. It quickly became my go to meal when entertaining friends who appreciate healthy food that doesn't sacrifice flavor.
Ingredients
- Fresh salmon fillets: choose wild caught when possible for best flavor and nutrition
- Ripe avocado: adds creamy richness and healthy fats that complement the salmon perfectly
- Mixed greens: provide a variety of textures and nutrients use whatever blend you prefer
- Red onion: offers a pleasant sharpness that balances the rich components
- Cucumber: brings essential crispness and hydration to the salad
- Cherry tomatoes: add juicy bursts of acidity look for vine ripened for best flavor
- Feta cheese: optional but provides a salty tangy contrast to the other ingredients
- Toasted nuts: add wonderful crunch and nutty depth to each bite
- Quality olive oil: forms the base of the dressing use extra virgin for best results
- Fresh lemon juice: brightens the entire dish with natural acidity
- Dijon mustard: acts as an emulsifier while adding subtle complexity
- Honey: balances the acidity with just a touch of sweetness
How To Make Salmon Avocado Mixed Greens
- Prepare the salmon:
- Season salmon fillets generously with salt and freshly ground black pepper. Drizzle with olive oil and rub the seasonings in gently. Cook using your preferred method until the fish flakes easily with a fork but remains moist inside. For grilling cook about 4 minutes per side on medium high heat. For baking place in a 200°C oven for 12 to 15 minutes. For pan searing cook in a hot skillet for about 4 minutes per side. Allow the salmon to rest for 5 minutes before breaking into bite sized pieces.
- Mix the dressing:
- Combine olive oil lemon juice Dijon mustard and honey in a small bowl or jar. Add a generous pinch of salt and freshly ground black pepper. Whisk vigorously until the mixture becomes slightly thickened and uniform in appearance. Taste and adjust seasonings as needed adding more lemon for acidity or honey for sweetness.
- Assemble the salad:
- Place your mixed greens in a large bowl. Add sliced cucumber red onion and halved cherry tomatoes. Dice the avocado just before serving to prevent browning and add to the bowl. Toss these ingredients very gently with about half the dressing just to coat. Transfer to serving plates or bowls then top with the flaked salmon pieces. Sprinkle with crumbled feta and toasted nuts if using. Drizzle the remaining dressing over the salmon or serve on the side.
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The quality of your salmon makes all the difference in this recipe. I discovered this when I splurged on some incredible wild caught Alaskan salmon at our local farmers market. The rich flavor of good salmon means you can keep the other ingredients simple while still creating an impressive meal.
Make Ahead Options
While this salad is best assembled just before eating you can prepare most components in advance. Cook the salmon and refrigerate for up to two days. Wash and dry greens prepare vegetables except avocado and store in separate containers. Mix the dressing and refrigerate in a sealed jar. When ready to serve simply assemble the components allowing the salmon to come to room temperature for best flavor.
Ingredient Substitutions
This recipe welcomes adaptations based on what you have available. Canned salmon works in a pinch though fresh is preferable. Goat cheese makes an excellent alternative to feta with its creamy texture. For a dairy free version simply omit the cheese or replace with olives for that salty element. Any tender greens work well here arugula adds a pleasant peppery note while butter lettuce provides delicate sweetness.
Serving Suggestions
Serve this salad as a complete meal for lunch or dinner. For a more substantial offering pair it with a slice of crusty sourdough bread or a small portion of quinoa on the side. A chilled glass of crisp white wine like Sauvignon Blanc or Pinot Grigio complements the flavors beautifully. For special occasions add a few grilled shrimp alongside the salmon for an impressive seafood feast.
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Seasonal Variations
Adapt this salad throughout the year using seasonal ingredients. In summer add fresh berries or stone fruit for sweetness. Fall versions benefit from roasted sweet potato cubes or sliced pear. Winter adaptations might include blood orange segments or pomegranate seeds for brightness. Spring brings opportunities to incorporate tender young herbs like dill chives or mint which pair wonderfully with salmon.
Frequently Asked Questions
- → Can I use canned salmon instead of fresh?
Yes, canned salmon works well as a quicker alternative. Be sure to drain it and remove any skin or bones if necessary.
- → What greens are best for the salad?
Mixed greens like spinach, arugula, or romaine are great choices. Feel free to customize based on your preference.
- → Can I prepare the dressing in advance?
Absolutely! The dressing can be made a day or two ahead and stored in the fridge. Shake well before using.
- → What substitutes can I use for feta cheese?
You can use goat cheese, blue cheese, or omit it altogether for a dairy-free option.
- → What other protein options work for this dish?
Grilled chicken, shrimp, or tofu are excellent alternatives to salmon for variety or dietary preferences.