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This Chopped Salmon Avocado Dill Salad is quick and easy for healthy clean eating. You can use leftover salmon or bake some fresh to toss in this salad. This simple meal has a Mediterranean feel and is very versatile.
Y’all. I used to strongly dislike the taste of salmon. Fish in general, really. I guess I just needed to learn how to flavor the fish in order for my taste buds to accept.
I love this chopped salmon salad! It is filled with crispy green lettuce, creamy avocado, fragrant dill, and colorful veggies. The olive oil and lemon juice paired with the fresh dill make for a mouthwatering dressing. I always like to add fresh herbs into my meals because they are so flavorful and nutrient-rich.
In addition to its bright and colorful beauty and incredible taste, I also love this Chopped Salmon Avocado Dill Salad because it is:
- Simple: Super easy to make. Use leftover salmon or bake some quickly in the oven.
- Healthy: Salmon is an anti-inflammatory food. Rich in the antioxidant astaxanthin, which is wonderful for eye and skin health. Good source of food-based vitamin D, and omega 3s.
- Meal Prep: You could totally prep this salad a day or two ahead of time. Just be sure to store the dressing separately. Here are some reusable glass containers for meal prep.
- Customizable: Feel free to add or remove any ingredients you’d like in order to fit your needs. It’s very good the way it is, I have to say!
- Uses Leftovers: This salad is a great way to use leftover salmon you have in the fridge from the night before!
WHAT WILL YOU NEED FOR THIS CHOPPED SALMON AVOCADO DILL SALAD?
- Wild Alaskan Salmon: Wild salmon is always best, and wild Alaskan salmon is even better. I get mine every month from my ButcherBox subscription.
- Lettuce: I like to chop romaine or green leaf lettuce for this salad.
- Avocado: Avocados make everything better. I sure do wish I could grow an avocado tree! I try to get California or Florida avocados as much as I can.
- Veggies: For this salad I added cherry tomatoes, red onion, and cucumber for some extra crunch, vitamins, and hydration.
- Extra Virgin Olive Oil: Here’s a great tasting EVOO on Amazon.
- Lemon Juice: The fresh lemon juice adds some acidity and a bit of citrus to this salad. Lemon juice always brightens up a salad.
- Fresh Dill: Fresh herbs are a must for most meals–especially salads!
WANT TO TRY THIS CHOPPED SALMON AVOCADO DILL SALAD?
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This Chopped Salmon Avocado Dill Salad is quick and easy for healthy clean eating. You can use leftover salmon or bake some fresh to toss in this salad. This simple meal has a Mediterranean feel and is very versatile.
Ingredients
FOR THE SALAD
- 8 oz. salmon, cooked and flaked. (If you don’t have leftover salmon, you can scroll down to the notes for instructions on how to bake a salmon filet.)
- 4 cups romaine or green leaf lettuce, chopped
- 1 medium avocado, peeled and chopped
- 1 large English cucumber (about 3 cups), chopped
- 3 cups cherry tomatoes, sliced in half
- 3/4 cup red onion, chopped
FOR THE DRESSING
- 1/3 cup extra virgin olive oil
- 2 1/2 tablespoons fresh lemon juice (about 1 lemon)
- 2 tablespoons fresh dill, finely chopped
- Sea salt and black pepper to taste
Instructions
- In a large bowl, add the cooked and flaked salmon, lettuce, avocado, cucumber, cherry tomatoes, and red onion. Toss well to combine.
- In a mason jar, add the olive oil, lemon juice, fresh dill, sea salt, and black pepper to taste. Add a lid and shake vigorously, or use a small whisk to mix well.
- Taste to adjust the seasoning and drizzle over the salad. Toss one more time and serve immediately. Enjoy!
Notes
- Always opt for certified USDA organic and/or local ingredients when possible.
- This dressing stays good in a sealed container in the fridge for about 5 days.
- To bake salmon filet: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place salmon on the baking sheet, skin-side down, drizzle with avocado or olive oil, season with salt and pepper, and bake 10 to 12 minutes. Remove from the oven and let it cool down. Flake flesh and set aside.
Keywords: Salad, Salmon, Lunch
