Blog Menu

Avocado Salmon Salad

This avocado salmon salad is a keeper! It is loaded with all of the best ingredients; crunchy cucumber, crisp lettuce and juicy pan seared salmon. The fresh lemon dill dressing is so easy and gives this salad amazing flavor.

You really can’t go wrong with this list of ingredients. If you love salmon and avocados, I hope this becomes a new favorite for you!

Prep Time

    •    Prep time: 22 minutes
    •    Cook time: 8 minutes
    •    Yield: Serves 4


For Salmon Salad:

    •  1 lb salmon filets, boneless, skinless Cut into 4 fillets
1 tsp garlic salt
1/8 tsp freshly ground black pepper
1/2 Tbsp olive oil to sauté

For Lemon Dill Salad Dressing:

    •  3 Tbsp lemon juice from 2 medium lemons
3 Tbsp extra virgin olive oil
1 tsp sea salt
1/8 tsp black pepper
2 Tbsp dill freshly chopped

For Avocado Salmon Salad:

    •  1 romaine lettuce (1 medium head or 6 cups chopped)
1/2 English cucumber sliced
6 radishes thinly sliced
1/2 small red onion (1/2 cup) thinly sliced
2 avocados pitted, peeled and sliced


  1. In a small bowl, whisk together dressing ingredients: 3 Tbsp lemon juice, 2 Tbsp dill, 1 tsp sea salt and 1/8 tsp black pepper. Stir together and set aside.
  2. Season both sides of salmon filets with 1 tsp garlic salt and 1/8 tsp pepper, or season to taste.
  3. Heat 1/2 Tbsp oil in a large nonstick pan over medium heat. Once oil is hot, add salmon and cook 3-4 minutes per side or until golden and cooked through (cook time can vary depending on thickness of salmon filet). Remove salmon to a plate and spoon 1 teaspoon of the dressing over each filet. Set aside to cool to room temperature.
  4. Arrange salad ingredients in the salad bowl: 6 cups romaine lettuce, sliced english cucumber, sliced radishes, 1/2 cup thinly sliced red onion, and sliced avocados. Drizzle with remaining lemon dressing and toss to combine. Divide between 4 plates and top each plate with a salmon filet.

Tips for serving and storing leftovers:
If you prefer, you can break up the cooked salmon filet into bite-sized chunks and toss it with the salad. This salad tastes and serves best fresh. Since the romaine and cucumbers will begin to soften from the addition of salt in the dressing, I suggest not adding dressing until ready to serve.

This great family recipe is thanks to Natasha's Kitchen Recipes at


Leave a comment

Please note, comments must be approved before they are published