Cooked Salmon and Avocado Salad with Lemon Dressing
This celebratory salad pairs cooked salmon with leafy greens, avocado and sharp red onion.
This celebratory salad pairs cooked salmon with leafy greens, avocado and sharp red onion. The source says to slice raw salmon into the salad; cooking it first makes the recipe safer and gives the fish a tender, flaky texture. Let the salmon cool before adding it so the greens stay crisp, then dress lightly with lemon and olive oil. Assemble just before serving and keep any leftovers chilled. Season salmon with half the salt and pepper; bake at 200°C (400°F) for 10 to 14 minutes until opaque and flakes easily, then cool. Wash and dry greens; slice avocado and onion just before assembling. Whisk olive oil, lemon juice and remaining seasoning.
Recipe card
Cooked Salmon and Avocado Salad with Lemon Dressing
Equipment: Knife, cutting board, measuring tools and suitable pot, skillet or oven
Ingredients
Instructions
Cook salmon
Season salmon with half the salt and pepper; bake at 200°C (400°F) for 10 to 14 minutes until opaque and flakes easily, then cool.
Prepare
Wash and dry greens; slice avocado and onion just before assembling.
Dress
Whisk olive oil, lemon juice and remaining seasoning.
Combine
Place greens, onion and avocado in a bowl; flake cooled salmon over the top.
Serve
Drizzle with dressing, add optional seeds and serve promptly.
How to tell when it is ready
Drizzle with dressing, add optional seeds and serve promptly.
Tips
- Season salmon with half the salt and pepper.
- Wash and dry greens.
- Whisk olive oil, lemon juice and remaining seasoning.
- Place greens, onion and avocado in a bowl.
Troubleshooting
- If leaves wilt, cool fish before assembling.
- If avocado browns, slice just before serving.
Substitutions
- Use cooked trout instead of salmon.
- Use lime juice instead of lemon.
Variations
- Use hot-smoked cooked salmon.
- Add sliced cucumber for crunch.
Serving suggestions
- Serve as a light lunch.
- Add toasted seeds.
- Offer wholegrain bread.
- Pair with chilled cucumber.
Make ahead
Prepare the measured ingredients in advance. Refrigerate cooked salmon and undressed salad separately up to 2 days; assembled salad is best eaten immediately.
Storage
Refrigerate cooked salmon and undressed salad separately up to 2 days; assembled salad is best eaten immediately.
Food safety
Cook salmon to 63°C (145°F); keep seafood refrigerated and separate from ready-to-eat produce.
Frequently asked questions
How do I know cooked salmon and avocado salad is ready?
Drizzle with dressing, add optional seeds and serve promptly.
How should I store cooked salmon and avocado salad?
Refrigerate cooked salmon and undressed salad separately up to 2 days; assembled salad is best eaten immediately.
Serve as a light lunch. Refrigerate cooked salmon and undressed salad separately up to 2 days; assembled salad is best eaten immediately.
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