Fresh, vibrant, and full of good fats — this salad is the perfect balance of rich salmon, creamy avocado, and zesty dressing. Light enough for lunch, satisfying enough for dinner!
Ingredients
For the Salad:
• 200–250 g cooked or grilled salmon (flaked or in chunks)
• 1 large ripe avocado, diced
• 2 cups mixed greens (spinach, arugula, or lettuce)
• ½ cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• ½ cucumber, sliced
• 1 tbsp toasted sesame seeds or crushed pistachios (optional)
For the Dressing:
• 2 tbsp olive oil
• 1 tbsp lemon juice (or lime for extra tang)
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt & freshly ground black pepper to taste
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Instructions
1. Cook the Salmon:
• Season salmon with salt, pepper, and a drizzle of olive oil.
• Grill or pan-sear for 3–4 minutes per side, until tender and golden.
• Let cool slightly, then flake into chunks.
2. Assemble the Salad:
• In a large bowl, toss greens, tomatoes, onion, and cucumber.
• Add avocado and salmon on top.
3. Make the Dressing:
• Whisk together olive oil, lemon juice, mustard, honey, salt, and pepper.
• Drizzle over the salad and toss gently.
4. Finish & Serve:
• Sprinkle sesame seeds or crushed pistachios for crunch.
• Serve immediately with lemon wedges on the side.