Salmon Avocado Bowl

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


  • 2 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


  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.