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    Home » Salads

    Published: Aug 29, 2021 · Modified: Jul 22, 2022 by Kayla · This post may contain affiliate links.

    The Best Salmon Avocado Salad

    Jump to Recipe Print Recipe

    The inspiration for this Salmon Avocado Salad came from an elegant Italian restaurant that I accidentally brought my husband, niece and nephew to while on a small vacation. The flavor combinations are incredible. So, I had to recreate it myself.

    Salmon avocado salad in a white bowl.

    This salad I ordered was the most delicious salmon salad with a lemon vinaigrette. I paired it with a nice glass of pinot Grigio, and it was one of the most blissful dinner experiences I've had.

    🍯Substitutions

    Spinach leaves or fresh kale can be used in this recipe.

    Walnuts- Use sliced almonds, pecans or even pumpkin seeds instead of walnuts.

    Honey or even pure maple syrup will work as a sweetener.

    ✅Pro Tips

    • Make the salad in a large bowl with a lid or a large plate that will fit over it. Snap the lid onto the bowl after pouring the dressing in, shake to evenly coat the salad mixture and then serve. If you are using a plate, set the top of the plate against the bowl and very carefully, squeeze the plate against the bowl and lightly shake to combine.

    🧊Storing

    This salad is a single serving and is best eaten fresh the same day. Otherwise, the spinach leaves will wilt from the dressing and not be as fresh. If you do store it in the refrigerator, keep it in an airtight container and eat within a day.

    The Best Salmon Avocado Salad

    The Best Salmon Avocado Salad

    Kayla
    This salmon avocado salad is light, tangy and savory with a little bit of crunch. It has a fresh lemon vinaigrette dressing that is light and refreshing with a hint of sweetness from the honey. Pair it with your favorite white wine and enjoy!
    Print Recipe Pin Recipe
    Prep Time 2 mins
    Cook Time 8 mins
    Total Time 10 mins
    Course Main Course, Salad
    Cuisine American
    Servings 1
    Calories 863 kcal

    Ingredients
      

    • 4 ounces salmon filet
    • salt and pepper to taste
    • 2 cups fresh spinach leaves
    • ½ avocado sliced
    • 2-3 tablespoons sun-dried tomatoes oil drained
    • 3 tablespoons walnuts

    Lemon Vinaigrette

    • 2 tablespoons oilve oil extra virgin
    • 1 small lemon juiced
    • 1 garlic clove grated
    • 1 teaspoon honey
    • ¼ teaspoon coarse salt
    • ¼ teaspoon coarse pepper

    Instructions
     

    • Start by seasoning the filet of salmon with coarse salt and pepper or any other seasonings of your choice such as garlic and onion (fresh or powdered).
    • Add a little olive oil to the bottom of the pan and cook the filet top side down, over medium-high heat for about 4-5 minutes and then flip, cooking for another 3 minutes. 
    • Make the vinaigrette by juicing one lemon, add some extra virgin olive oil, honey, grated garlic and salt and pepper. Mix together well and set aside.
    • In a large salad bowl, assemble the spinach leaves sun-dried tomatoes, walnuts and sliced avocado. Slice the filet of salmon and add on top.
    • Drizzle on desired amount of the lemon vinaigrette dressing.
    • Enjoy!

    Nutrition

    Calories: 863kcalCarbohydrates: 38gProtein: 34gFat: 70gSaturated Fat: 9gPolyunsaturated Fat: 22gMonounsaturated Fat: 35gCholesterol: 62mgSodium: 701mgPotassium: 2025mgFiber: 15gSugar: 14gVitamin A: 5938IUVitamin C: 89mgCalcium: 162mgIron: 6mg
    Keyword avocado salad, salmon salad
    Tried this recipe?Let us know how it was!

    **Note: Nutrition label is just an estimate, amounts may vary** Does not include salad dressing in label**

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    Kayla Daniels.

    HEY THERE! I'M KAYLA.

    I make delicious food that just so happens to be dairy free. It's my goal to help make you excited about what you can eat! So here's a menu of options. Enjoy!

    More about me →

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