Salmon Avocado Bowl

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This Salmon Avocado Bowl is a delicious gluten-free, grain-free salad! Flavored with tomatoes, capers, black olives, and sliced hard-boiled eggs, it’s filling and tasty all in the same bite! Drizzle with your favorite dressing or vinaigrette and enjoy! {Paleo}

Spiriteds, I’m going to jump right in and tell you exactly why this Salmon Avocado Bowl is perfect. No messing and guessing. Just all the good reasons why. Okay, this dish is amazing because we:

• Only need our stoves for a few minutes.
• Can prepare the salmon ahead of time, store it in the fridge, and then add it to our bowls when WE are good and ready.
• Can steam or hard-boil the eggs ahead of time, too. This dish oozes meal-prep energy, and I am so here for it.

How convenient is all this? So convenient! And while you cal slather-lather your salad in a dressing over vinaigrette, you don’t actually have to. The juices from the capers, tomatoes, and black olives will often coat the ingredients pretty well. Sprinkle a little sea salt and pepper onto your dish and serve up. 

Another bonus worth noting? This Salmon Avocado Bowl is light and delicious but full of protein. So it’s filling without being heavy and tasty without being complicated. I can only speak for myself, but please allow me to say, this is the kind of salad I want in regular rotation on my meal roster.

If you are #same, Spiriteds, then let’s get to work and make a Salmon Avocado Bowl. Because there is no time like the present to enjoy deliciousness!

This Salmon Avocado Bowl is

• Paleo
• Gluten-free, grain-free, dairy-free
• Perfect for lunch or dinner
• Meal-prep-friendly

Side note: Decide before you begin whether you want to enjoy this delicious bowl right away or whether you want to save it for later. See below under How to make a Salmon Avocado Bowl for meal prep instructions. Either way, your tastebuds will be wowed!

Salmon Avocado Bowl ingredients

• Salmon fillets. I buy frozen salmon and thaw according to package instructions. You can prepare your salmon fillets head of time and then add them to your bowl when you are ready to eat.
• Coconut oil. I add 1-2 tablespoons to the pan prior to cooking the fillets. Olive oil would also work.
• Avocado. Sliced or diced, it doesn’t matter. The salad will taste YUMMO!
• Eggs. I like to steam my eggs ahead of time.
• Grape tomatoes and black olives. I prefer to slice them so each bite is balanced.
• Capers. These briny little buds are tangy and delicious and delightful. They are also the reason I sometimes skip adding a dressing to my Salmon Avocado Bowl. There are times when the caper juice is all I need!
• Greens. I used spinach for this salad bowl, but you could also use lettuce or kale! Slice the leaves and put them in the bowl first.
• Coarse black pepper, red pepper flakes, and a pinch of sea salt. Optional.

Side note: If you want to keep your Salmon Avocado Bowl light, then drizzle olive oil over the top and call it good. The briny caper juice will likely add enough zing to the oil to send you on your way!

How to make a Salmon Avocado Bowl

1. Thaw salmon fillets according to package instructions. While the fillets are thawing, hard boil (or steam) two eggs. Once the fillets are thawed, add 1-2 tablespoons coconut oil to a skillet or sauté pan and sauté the fillets according to package instructions. As the fillets warm up, pull them apart with two forks in a criss-cross fashion. Set aside to cool.
2. Slice the tomatoes, black olives, and avocado. Layer a bowl with the greens, and then add the salmon, eggs, avocado, tomatoes, black olives, and capers. Drizzle with your favorite dressing, if desired.
3. For meal prep, reverse engineer the order. Place the toppings at the bottom of a mason jar first, followed by the eggs, salmon, and greens. Then add a dressing or vinaigrette just prior to serving.

Side note: You can easily prep the ingredients ahead of time and then assemble everything when you’re ready to eat. This also means your Salmon Avocado Bowl is a candidate for weekly meal prep and lunch ideas for work!

Dressings and vinaigrettes to drizzle

This Salmon Avocado Bowl tastes delicious by itself. But if you’re in the mood for a drizzle or two, then you might also enjoy these recipes!

• Homemade Italian Salad Dressing
• Lemon Celery Seed Dressing
• Cilantro Lime Vinaigrette
• Paleo Caesar Vinaigrette

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here. ❤️

Salmon Avocado Bowl

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This Salmon Avocado Bowl is a delicious gluten-free, grain-free salad bowl! Flavored with tomatoes, capers, black olives, and sliced hard-boiled eggs, it’s filling and tasty all in the same bite! Drizzle with your favorite dressing or vinaigrette and enjoy! {Paleo}

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 1 large or 2–3 small bowls 1x
• Category: Salads and Dressings
• Method: Stovetop
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 2–3 salmon fillets
• 1 avocado, diced or sliced
• 2 hard-boiled eggs, sliced
• 1/2 cup grape tomatoes, sliced
• 1/2 cup black olives, sliced
• 1 tablespoon capers
• A few handfuls of leafy greens, roughly chopped
• Coarse black pepper, red pepper flakes, and sea salt, if desired

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Instructions

1. Thaw salmon fillets according to package instructions. While the fillets are thawing, hard boil (or steam) two eggs. Once the fillets are thawed, add 1-2 tablespoons coconut oil to a skillet or sauté pan and sauté the fillets according to package instructions. As the fillets warm up, pull them apart with two forks in a criss-cross fashion. Set aside to cool.
2. Slice the tomatoes, black olives, and avocado. Layer a bowl with the greens, and then add the salmon, eggs, avocado, tomatoes, black olives, and capers. Drizzle with your favorite dressing, if desired.
3. For meal prep, reverse engineer the order. Place the toppings at the bottom of a mason jar first, followed by the eggs, salmon, and greens. Then add a dressing or vinaigrette just prior to serving.

Notes

• For meal prep, reverse engineer the layering process. Place the toppings at the bottom of a mason jar, followed by the eggs, salmon, and greens. Add a dressing or vinaigrette just prior to serving.
• For dressing and vinaigrette inspiration, check out these recipes: Homemade Italian Salad Dressing, Lemon Celery Seed Dressing, Cilantro Lime Vinaigrette, Paleo Caesar Vinaigrette!