Grilled Salmon and Avocado Salad Recipe
This salmon avocado salad combines flaky salmon, creamy avocado, crisp vegetables, and bright citrus flavor for a fresh meal that actually satisfies.
Servings: 2 servings
Ingredients
- 8 ounces salmon cooked, grilled or roasted
- 1 stalk celery cleaned, trimmed & finely chopped
- ½ head romaine lettuce washed, dried and sliced thinly
- 1 lemon
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 large avocado
- salt & pepper to taste
Instructions
Prepare the Salmon
- Pat the salmon dry with paper towels and season lightly with salt and pepper. Dry fish sears better and develops more flavor.
Cook the Salmon
- Heat a skillet over medium-high heat with a little oil. Cook the salmon skin-side down first if it has skin. Let it cook undisturbed until it releases easily from the pan, then flip and finish cooking until just flaky.
Cool Slightly
- Transfer the salmon to a plate and let it cool for a few minutes before flaking into bite-sized pieces.
Prepare the Avocados
- Slice the avocados in half lengthwise and remove the pits carefully. Scoop out a little extra flesh from each half to create a larger cavity for the salad filling.
- Dice the removed avocado and reserve it for the salad mixture.
Build the Salad Filling
- In a bowl, combine the salmon, diced avocado, chopped vegetables, greens, and herbs. Toss gently so the avocado stays creamy instead of mashed.
Prepare the Dressing
- Whisk together olive oil, lemon or lime juice, Dijon mustard, salt, and pepper. Taste and adjust acidity before adding to the salad.
Dress the Salad Lightly
- Add just enough dressing to coat the filling lightly. Overdressing makes the avocado shells slippery and messy.
Fill the Avocado Shells
- Spoon the salmon salad mixture directly into the avocado halves. Mound slightly for a generous presentation.
Garnish & Serve
- Top with fresh herbs, cracked pepper, citrus zest, or toasted nuts for texture. Serve immediately while the avocado is fresh and vibrant.
Notes
If you don't have leftover cooked salmon, grill or roast a piece of fresh salmon until it is perfectly cooked and flaky.
I only used the zest from a quarter of a lemon and the juice from half the lemon.