Salmon Avocado Salad

This paleo Salmon Avocado Salad is refreshingly easy to prepare! Serve it with salad dressing or a drizzle of olive oil to create a simple yet delicious flavor!

Friends, I am not not going to lie. I’ve had a blast putting recipes together in the new year! From Seared Garlic Scallops and Lemon Ginger Tea to Garlic Chicken Stir-Fry and Paleo Ranch Dressing (not to mention the Paleo Cobb Salad that went with it), this has been a season of simple yet scrumptious recipes. 

And today’s Salmon Avocado Salad is no different. It’s a straightforward, unfussy recipe ideal for lunch, dinner, and meal prep (about 2-3 days at a time). If you’d like to pair it with a salad dressing, then go for it. I suggest Lemon Celery Dressing because it’s light yet flavorful and only takes about five minutes to make. If, on the other hand, you’re in a minimalist mood, then drizzle a little olive oil over the top and dig in!

As for how to serve Salmon Avocado Salad, dark leafy greens complement the rich seafood flavor while celery seed keeps the rich, buttery taste from overpowering the entire meal. And while I prepare my own salmon for this gluten-free salad recipe straight from the skillet, I typically serve Salmon Avocado Salad chilled. 

Really, you can’t go wrong. This salad recipe is divine. In fact, the whole deal is so scrumptious it’s hard to believe the recipe isn’t more complicated or straight from a high-end cookbook. See, here’s my thing. If I am going to be exhausted from making the recipe then I’ll be too tired to eat it. And I can’t have that kind of pressure in my life. Also, and this is just a side note, if I could list eating food as a hobby or a skill on my resume, then I totally would. Also, I specialize in eating over the sink and plopping on the couch with my meal in hand. So, if you’re in the mood to eat Salmon Avocado Salad standing or sitting, then go right ahead. I won’t judge! I’ll be right there with you. 🙂

Ready to get your salad game on? Let’s do this!

SALMON AVOCADO SALAD INGREDIENTS:

Below are the ingredients for this deliciously simple Salmon Avocado Salad!

• Salmon fillets. Fresh or frozen is fine. If frozen, then thaw according to package instructions. I select salmon that is as basic as possible, meaning no additional flavors included, because I want to add the flavors myself when I sauté the fillets.
• Lettuce. Just about any leafy green will do. However, for a kick of flavor, select a dark green loose leaf lettuce with extra crunch. You can learn more about lettuce varieties from epicurious in their article 14 Different Varieties and Types of Lettuce.
• Avocado. This fruit adds just the right amount of dairy-free creaminess to the recipe. 
• Hard-boiled eggs. I use a steaming method to prepare the eggs, and I LOVE it because peeling the cooked eggs is a cinch!
• Green onions. I sprinkle a few sliced green onions on my salad for a little kick!
• Coconut oil and olive oil. I love the flavor of sautéed coconut oil, hence the salmon fillets are prepared in that oil and then drizzled with olive oil as a quick salad dressing. But, you can mix and match your cooking and salad oils as desired!
• Celery seed, sea salt, and coarse black pepper. We are keeping this recipe SIMPLE with just a dash of sea salt, a sprinkle or two of coarse black pepper, and about a half teaspoon of celery seed. You can add additional herbs such as cilantro and parsley, if you would like! 

HOW TO MAKE SALMON AVOCADO SALAD:

Below are the steps to prepare Salmon Avocado Salad. It’s a perfect recipe for meal prep and will keep for about 2-3 days in the fridge. You can read more about storing cooked salmon from Cooking Light in their article, How Long Does Cooked Salmon Keep in the Fridge?

1. Prepare hard-boiled eggs (I use this hard-boiled egg recipe that actually uses steam!). While eggs are cooking or steaming, then thaw salmon fillets according to quick-thaw package instructions.
2. Melt 1-2 tablespoons coconut oil in a skillet with the sea salt, and then add the salmon fillets. Sauté fillets about 1-3 minutes on EACH side, or until cooked through.
3. While the salmon is cooking, rinse lettuce and let it drain in a colander. Next, cool hard-boiled (or steamed) eggs and slice them. Dice the avocado next, and then slice the green onions. When the salmon is cooked, use two forks to pull apart the fillets and set them aside. 
4. Transfer the lettuce to a large serving bowl and then add the eggs, avocado, green onion, and pulled salmon. Toss with a drizzle of olive oil, along with the celery seed and coarse black pepper. Serve immediately. For a meal prep option, layer ingredients in a jar or assemble just prior to serving. Add avocado just before eating. Keep chilled.

And there you have it, friends, a scrumptious salad with just a handful of ingredients! It’s simplicity belies just how good it really tastes! 🙂 

Print