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}
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Salads and Dressings
- Method: Stovetop
- Diet: Gluten Free
Scale
Ingredients
- 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
Instructions
- 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.
- 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.
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!
Find it online: https://www.spiritedandthensome.com/salmon-avocado-bowl-recipe/