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.
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
- 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!
- 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