salmon avacado salad

Salmon Avocado Salad


Salmon Avocado Salad – an explosion of flavor and health in every bite! Ready for a meal that’s quick, delectable, and fuels your body right? Get set for a gourmet adventure with the phenomenal combination of succulent salmon and creamy avocado. This isn’t your ordinary salad – it’s a vibrant, nutrient-rich party on a plate! Dive in and let’s embark on this exciting culinary journey together.


Alright, my culinary adventurer, to whip up your own salmon avocado salad, here’s what you’re going to need:

  • Salmon fillets: 2 (each about 6 ounces or 170 grams)
  • Avocado: 1 ripe avocado, peeled and diced
  • Mixed salad greens: 2 cups (5 ounces or about 140 grams)
  • Red onion: 1/2, thinly sliced
  • Olive oil: 1 tablespoon (or 15 grams)
  • Lemon: Juice of 1 (approximately 2 tablespoons or 30 milliliters)
  • Salt and pepper: to taste

Serves 2

Nutritional Facts

To keep tabs on those macros, here are the key nutritional stats for each serving of this salmon avocado salad:

  • Calories: 480
  • Protein: 34g
  • Fat: 31g
  • Carbohydrates: 17g
  • Fiber: 8g
  • Sugar: 3g


You’re now just a handful of steps away from this gastronomic delight:

  1. Preheat your oven to 400°F (or 200°C).
  2. Take those salmon fillets, rub them with the olive oil, sprinkle with salt and pepper, and bake for 15-20 minutes until cooked through.
  3. While the salmon is doing its thing, combine your salad greens, diced avocado, and sliced red onion in a large bowl.
  4. Squeeze the fresh lemon juice over the salad, toss to combine.
  5. When the salmon is done, let it cool slightly and flake it over the salad.
  6. Toss the salad gently to mix the salmon with the greens and avocado, and there you have it! Your salmon avocado salad is ready to be savored.


Want to make this Salmon Avocado Salad even better? Here are a few insider tips:

  1. Grill the salmon for a smoky flavor.
  2. Cherry tomatoes or sliced cucumber add extra crunch and color.
  3. Not a fan of red onion? Substitute with sweet onion or just skip it.
  4. A sprinkle of chia or sesame seeds gives an extra health kick.

Serving Suggestions

Our favorite way to serve this Salmon Avocado Salad? Chilled, straight from the fridge. Perfect for a light dinner or a refreshing lunch on a hot summer day. Get creative and pair it with a slice of whole-grain bread or alongside a quinoa or bulgur wheat salad. The options are endless!

Here at AH7, we’re all about blending health and taste seamlessly. This Salmon Avocado Salad is the epitome of that. So remember, enjoy the cooking journey, because your health is your wealth!

Come back to the AH7 healthy recipe series for more of such balanced, flavorful, and nutritious recipes.

salmon avacado salad


Low-Carb Cauliflower Pizza Crust – The game-changer of pizza, brings you all the joy of a pizza without the carb overload. Perfect for health buffs and pizza lovers alike, this delectable alternative creates a satisfying blend of taste and health. Get ready for a flavor fiesta as we guide you through the creation of this delicious low-carb culinary marvel.
5 from 3 votes
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Course: Appetizer, Salad, Side Dish, Snack
Keyword: healthy, recipe, salad, Salmon salad
Cook Time: 15 minutes


Nutrition Facts
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.


  • Cauliflower: 1 large head 2 lbs or 900 grams
  • Mozzarella cheese: 2 cups shredded 8 oz or 225 grams
  • Parmesan cheese: 1/4 cup grated 1 oz or 28 grams
  • Dried oregano: 1 teaspoon
  • Garlic powder: 1 teaspoon
  • Salt: 1/2 teaspoon
  • Egg: 1 large
  • This recipe makes one 12-inch pizza crust.


  • We’re all set! Let’s turn that fresh produce into a drool-worthy Low-Carb Cauliflower Pizza Crust:
  • Set your oven’s temp to a cozy 425°F (220°C) and give it a bit of alone time to heat up.
  • Grab your trusty cauliflower, give it a quick rinse and chop into manageable chunks. Feed it into your food processor for a whirl till it starts to look something like rice – small, grainy, but not too fine.
  • Now we’re going to give that riced cauliflower a little steam treatment. Just for about 5 minutes, enough to make it tender. Drain it well, and here’s the crucial part – squeeze out as much water as you possibly can using a clean kitchen towel.
  • Time for a get-together in a big bowl! Invite in the squeezed cauliflower, the shredded mozzarella, parmesan, the aromatic oregano, the pungent garlic powder, the trusty salt, and the binding egg. Mix it till it becomes a big happy family.
  • Time to shape up. Transfer the well-mixed mixture onto your waiting pizza stone or baking sheet that’s been neatly dressed in parchment paper. Pat it gently into a round shape, and make sure the layer is even.
  • Now, allow your soon-to-be pizza crust to bask in the oven’s heat for about 20 minutes, or till it turns a beautiful golden brown.
  • Voila! Your Low-Carb Cauliflower Pizza Crust is ready for your favorite toppings.


Ready to make your Low-Carb Cauliflower Pizza Crust even more amazing? Here’s the inside scoop:
Vegans, we’ve got your back! Swap out the egg with a flax egg.
For the spice enthusiasts, toss in some red pepper flakes into your crust mix.
Ensure you squeeze out as much water as possible from the cauliflower for a crispier crust.

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