Salmon Avocado Salad
Dinners + Mains

Salmon Avocado Salad

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

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Salmon Avocado Salad
Nutrition Info Print Recipe
  • Prep: 10 m
  • Cook: 15 m
  • Total: 25 m
  • Servings:


  • 4 salmon fillets 4 oz each
  • 1 tbsp Dijon mustard divided
  • 3/4 tsp dried parsley
  • 1/2 tsp salt
  • pepper
  • 1/4 cup red onion chopped
  • 4 tsp olive oil extra virgin
  • 2 tbsp apple cider vinegar
  • 1/8 tsp garlic powder
  • 1 cup cherry tomatoes halved
  • 8 oz avocado diced
  • 4 cups romaine lettuce chopped
  • 1 1/2 cups red cabbage shredded


  1. Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt and black pepper.
  2. Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.
  3. 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.
  4. 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.
  5. Divide the salad in 4 bowls and top each with salmon.
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