How to make avocado salmon salad?

Start by pan-searing salmon fillets in olive oil with salt and pepper for 7–8 minutes. While it cooks, assemble baby spinach, chopped tomatoes, sliced cucumber, diced avocado, and red onion in bowls. Once the salmon is cooked, place it on top of the salad base and drizzle with a lemon vinaigrette. Serve immediately for the best texture and flavor.

How to eat salmon and avocado?

The best way is in a balanced dish like salmon avocado salad. Enjoy the creamy avocado and flaky salmon with crisp greens and tangy dressing for a full experience. It can be eaten warm or chilled, making it versatile for any season. Some also enjoy salmon and avocado in wraps or rice bowls.

How long does salmon salad last?

Salmon salad can last up to 3 days in the refrigerator when stored in an airtight container. For optimal freshness, keep the dressing and avocado separate until serving. Always refrigerate it promptly to maintain safety and flavor.

How long can you keep avocado salad in the fridge?

Avocado-based salads typically last 1–2 days in the fridge before the avocado browns. To prolong freshness, drizzle a bit of lemon juice on the avocado and store it in an airtight container. Keep dressing separate to prevent sogginess.

Salmon Avocado Salad: Bold, Fresh & Nourishing Recipe

Description

Salmon avocado salad blends bold flavor with nutrition. Try this fast, fresh, and wholesome meal in just 20 minutes.

Ingredients

4 cups baby spinach
2 medium tomatoes, chopped
1 ripe avocado, diced
1 cucumber, peeled and sliced
1/4 cup red onion, chopped
2 tablespoons olive oil
2 salmon fillets (skinless if preferred)
Salt and black pepper, to taste
Lemon vinaigrette (homemade or preferred recipe without sweeteners)

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Instructions

Heat the olive oil in a large skillet over medium-high heat.
Season the salmon fillets with salt and pepper on both sides.
Place the salmon fillets in the skillet, skin-side up if applicable, and cook for 4–5 minutes.
Flip the fillets and continue cooking for another 2–3 minutes, or until they are mostly cooked through with just a touch of translucency in the center.
In two serving bowls, evenly divide the baby spinach, chopped tomatoes, diced avocado, cucumber slices, and red onion.
Place one salmon fillet on top of each salad.
Drizzle with lemon vinaigrette and serve immediately.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Healthy Salad Recipes
Method: Stovetop
Cuisine: American