There’s something refreshing about a salmon salad that’s both light and filling.
With crisp greens, creamy avocado, and a zesty lemon dressing, this dish balances flavor and nutrition beautifully.
Why You’ll Love This Recipe
It’s quick and easy, ready in under 20 minutes.
The salad is nutrient-rich, full of protein, healthy fats, and fiber.
Perfect for a light lunch, weeknight dinner, or meal prep.
Bright, fresh flavors make it enjoyable year-round.
What You’ll Need (Ingredient Highlights)
Cooked salmon adds protein and richness.
Mixed greens bring freshness and texture.
Avocado adds creaminess and healthy fats.
Cherry tomatoes and cucumber give juicy crunch.
Feta or goat cheese provides tangy balance.
A lemon-Dijon dressing ties everything together.
Pro Tips Before You Start
Use freshly cooked salmon for the best flavor.
If meal-prepping, keep dressing separate until ready to eat.
Slice vegetables thinly so the salad tosses evenly.
Add the avocado just before serving to prevent browning.
How to Make Salmon Salad – Fresh
Step 1 – Cook salmon
Season and pan-sear, bake, or grill salmon until cooked through.
Let cool slightly, then flake into chunks.
Step 2 – Prepare dressing
Whisk olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until smooth.
Step 3 – Assemble salad base
Combine greens, tomatoes, cucumber, onion, avocado, and cheese in a large bowl.
Step 4 – Add salmon and herbs
Top with flaked salmon and sprinkle with fresh dill or parsley.
Step 5 – Dress and serve
Drizzle dressing over salad, toss gently, and enjoy.
What to Serve It With
Pair with crusty bread or pita for a fuller meal.
Serve alongside roasted potatoes for added comfort.
Enjoy with chilled white wine or sparkling water.
Variations / Substitutions
Use canned salmon for convenience.
Swap feta for blue cheese or omit for dairy-free.
Add roasted chickpeas for extra crunch.
Change up greens with kale or butter lettuce.
Storage & Leftovers
Store salad without dressing in the fridge for up to 2 days.
Keep dressing in a jar separately for freshness.
Add avocado fresh before serving.
FAQs
Can I use canned salmon instead of fresh?
Yes, just drain it well before adding.
What type of salmon works best?
Grilled, baked, or poached salmon all work beautifully.
Can I make the salad ahead of time?
Yes, but add dressing and avocado just before serving.
Is this salad keto-friendly?
Yes, skip the honey in the dressing for fewer carbs.
Can I use another protein?
Grilled chicken or shrimp make good alternatives.
What greens are best?
Arugula, spinach, or romaine for freshness; kale for heartiness.
Can I store leftovers?
Yes, but eat within 1–2 days for best texture.
What can I replace honey with?
Maple syrup or agave work as substitutes.
Can I make the dressing in advance?
Yes, it lasts up to 5 days in the fridge.
Do I need cheese in this salad?
No, it’s optional — the salad is delicious without it.
Final Thoughts
This salmon salad is the perfect mix of freshness, flavor, and nutrition.
Whether enjoyed for lunch or dinner, it’s a dish that proves healthy eating can be both satisfying and indulgent.
