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!
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
Yield:4 servings 1x
2 eggs, hard-boiled or steamed
2–3 small salmon fillets
2 tablespoons coconut oil
1/8 teaspoon sea salt
1 head green loose leaf lettuce, chopped and rinsed
1 avocado, diced
1/4 cup green onion, sliced
1–2 tablespoons olive oil
1/2 teaspoon celery seed
Coarse black pepper and/or dried parsley for garnishing, optional
Prepare hard-boiled eggs. While eggs are cooking or steaming, then thaw salmon fillets according to quick-thaw package instructions.
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.
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.
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.
For a meal prep option, layer ingredients in a jar or assemble just prior to serving.