Salmon Avocado Bowl

This Salmon Avocado Bowl is a delicious gluten-free, grain-free summer 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}

Friends, we are smack-dab in the middle of a heatwave, and while I don’t hate it (Midwest winters, anyone?), I am careful about what I make for dinner. I love warm weather, but I really dislike super-hot kitchens. And since our kitchen faces west with little protection from the sun, I’m careful about what I prepare for dinner and when. This Salmon Avocado Salad is perfect because I only need my stove for a few minutes. AND BONUS: I can prepare the salmon ahead of time when my kitchen is cooler, store the cooked salmon in the fridge, and add it to my bowl when I’m good and ready.

Which means you can do the same thing, too, you summer salad aficionado, you.

And if we’re being honest with each other, let’s also note that we can prepare the eggs ahead of time, too. Does it get any easier? Nope, not really.

Another bonus worth noting? This salad 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 on my summertime meal roster.

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

SALMON AVOCADO BOWL INGREDIENTS:

The ingredients for a Salmon Avocado Bowl are straightforward. Capers are typically found in the pickle or olive section of the grocery store.

• 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. Sliced.
• 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. Sometimes the caper juice is all I need!
• Greens. I used spinach for this salad bowl, but you could also use lettuce! Slice the leaves and put them in the bowl first.
• Coarse black pepper, red pepper flakes, and a pinch of sea salt. Optional.

HOW TO MAKE A SALMON AVOCADO BOWL:

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!

1. Thaw two salmon fillets according to package instructions. While the fillets are thawing, hard boil two eggs. I like to steam mine and cool them in ice water prior to storing them in the fridge or adding them to meals. 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 first 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 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.

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

Happy crunch-munching, friends! I’m glad you’re here! ❤️

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