Salmon Avocado Salad
A vibrant dish combining flaky salmon, creamy avocado, and crisp vegetables, perfect for family gatherings or cozy meals at home.
Ingredients
Main ingredients
- 2 pieces Salmon Fillet, skinless and boneless Approximately 6 oz each
- 1 piece Avocado, ripe Mashed or diced
- 1 cup Cherry Tomatoes, halved
- 1 medium Cucumber, diced
- 1 small Red Onion, thinly sliced
- 0.25 cup Fresh Cilantro, chopped
- 2 tablespoons Lemon Juice, freshly squeezed
- 1 tablespoon Olive Oil
- Salt and Pepper To taste
Instructions
Preparation
- Season the salmon fillets with salt and pepper. Heat a non-stick skillet over medium heat and cook the salmon for about 3-4 minutes on each side, or until it flakes easily with a fork. Set aside to cool slightly.
- Chop the cherry tomatoes, cucumber, red onion, and cilantro.
- In a bowl, mash the avocado with a fork until creamy, adding a pinch of salt and a drizzle of lemon juice.
Assembly
- In a large mixing bowl, combine the chopped vegetables, cooled salmon, and avocado. Mix gently.
- Drizzle with remaining lemon juice and olive oil, and toss gently. Adjust seasonings as necessary.
- Transfer to a serving dish, garnish with additional cilantro if desired, and enjoy.
Notes
Substitutions: Swap salmon for grilled chicken or chickpeas for a vegetarian option. For best flavor, let the salad sit for about 10 minutes before serving. Avoid overcooking the salmon; it should be flaky but moist.