Salmon Avocado Salad

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Salmon Avocado Salad is a refreshingly light and tangy salad that’s perfect for lunch or dinner! Piquant and buttery flavors come together in a simple salad that is big on taste! Serve with your choice of leafy green and dressing, and you’re set! {Paleo}

Spiriteds, Salmon Avocado Salad is a straightforward, unfussy recipe. Buttery salmon, creamy avocado, soft eggs, and piquant green onions are where it’s at! And although you can pair this salad with a dressing (may I suggest Lemon Celery Dressing?), you can also go minimalist with nothing more than olive oil and a pinch of coarse black pepper. It’s just that good.

Salmon Avocado Salad is also ideal for meal prep or make-ahead recipes. Hard-boil or steam the eggs and sauté the salmon ahead of time and then keep them refrigerated. Add the remaining ingredients when you’re ready to enjoy your salad! This salad should cover you the first few days of the workweek, at which point you can switch over to something like Avocado Quinoa Salad. Bonus points that neither salad needs to be microwaved in the office. Or at home. Or anywhere because they are enjoyed cold. We, and our noses AND our sanity, are welcome.

And while I do think of this as a lunchtime situation, there’s no reason not to enjoy it for brunch or dinner. The leftovers, if you have any, are delish, too. Even the avocado seems to cooperate, offering a few extra seconds of freshness before browning and calling it quits.

So, grab your skillet and some salmon, your choice of leafy greens, and an avocado, and let’s do this! Salmon Avocado Salad is just waiting to be discovered.

This savory salad is

• Rich and creamy
• Buttery yet dairy-free
• Light on ingredients but big on flavor
• Perfect for lunch or dinner
• Gluten-free and paleo

Salmon Avocado Salad ingredients

• Hard-boiled eggs. I use a steaming method to prepare the eggs, and I LOVE it because peeling the cooked eggs is a cinch!
• Salmon fillets. Fresh or frozen is fine. If frozen, then thaw according to package instructions.
• Coconut oil, sea salt, and coarse black pepper. Salmon fillets sautéed in coconut oil, sea salt, and coarse black pepper are simply divine.
• 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 the article 14 Different Varieties and Types of Lettuce. For this recipe, I chose butterhead lettuce.
• Avocados. This fruit adds just the right amount of dairy-free creaminess to the recipe. 
• Green onions. I sprinkle a few sliced green onions on my salad for a little kick!

How to make Salmon Avocado Salad

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.

Side note: If you’re curious about storing salmon, then read more Cooking Light in the article, How Long Does Cooked Salmon Keep in the Fridge?

More refreshing lunch ideas!

Here are some of our favorite salad recipes to enjoy during lunch…or dinner…or snack time. Or whatever time. These salads are delicious!

• Paleo Cobb Salad
• Salmon Cucumber Salad
• Creamy Avocado Egg Salad
• Italian Crunchy Cauliflower Salad
• Caper Spinach Salad

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

Salmon Avocado Salad

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Salmon Avocado Salad is a refreshingly light and tangy salad that’s perfect for lunch or dinner! Piquant and buttery flavors come together in a simple salad that is big on taste! Serve with your choice of leafy green and dressing, and you’re set! {Paleo}

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salads and Dressings
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 4 eggs, hard-boiled or steamed
• 2–3 salmon fillets
• 2 tablespoons coconut oil
• 1/8 teaspoon sea salt
• Pinch of coarse black pepper
• 1–2 heads loose leaf lettuce
• 1–2 avocados, diced
• 1/4 cup green onion, sliced

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Instructions

1. Prepare hard-boiled eggs. 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 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 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 olive oil, along with the celery seed and coarse black pepper. Serve immediately.