Salmon Avocado Salad Recipe -
Salmon Avocado Salad Recipe
  • READY IN 35 mins

Salmon Avocado Salad

Recipe by  

"Quick and easy salad that eats like a meal. Jalapeno and cilantro can be added for a Southwest flair. Any meat can be substituted for the salmon."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Preheat the oven broiler. Line a baking sheet with aluminum foil. Place the salmon on the foil, and brush with 2 tablespoons melted butter. Season with salt and pepper. Broil 15 minutes, until fish is easily flaked with a fork.
  2. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms until tender.
  3. Place the tomatoes in a bowl, and drizzle with 1 tablespoon olive oil. Season with salt and pepper.
  4. In a large bowl, toss together the salmon, mushrooms, tomatoes, lettuce, avocado, cilantro, and jalapeno. Drizzle with remaining olive oil and the vinegar. Season with salt and pepper, and sprinkle with feta cheese to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2005

This was really good! I'm a huge salmon fan but not the biggest avacado fan, but the two went really well together! I grilled the mushrooms with red onions instead of sauteing them with butter to save on fat. I also used Cilantro only, subsituted baby spinach for lettice, and added green olives. I highly recommend.

Most Helpful Critical Review
Aug 18, 2008

Not bad, but I wasn't keen on the mushrooms with the other flavors. Also, I used white balsamic instead of distilled white vinegar as I find the latter way too tart. If I were to make this again, I would throw in some red onion and maybe even some sweetcorn kernels. Thanks, Dena!

Dec 29, 2007

This was so delicious! The only changes I made were I omitted the mushrooms, used a baby greens salad mix, and used red wine vinegar instead of white vinegar. This was very fast to prepare and the flavors went together very well. I can't wait to make it again. Thank you for a great recipe!

Jun 21, 2005

This was a great salad. It had a great taste, I really liked how the avocado complemented the other ingredients. With my changes it was a bit different from the original recipe - I omitted cilantro and jalapeno (I didn't have them) and instead of adding feta and a vinegar sauce, I added a honey dijon sauce (1 part butter, 1 part dijon mustard and 2 parts honey - like what is used for the baked dijon salmon recipe on this site). It was fantastic like this!

Feb 04, 2010

I left out the mushrooms and jalapeno, used roma tomato (and more of it), and substituted lemon juice for the vinegar. I already loved combining salmon and avocado. The cilantro and feta were interesting and tasty additions. I am sure I will make this again, perhaps with the mushrooms next time (I didn't have any on hand.)

Mar 23, 2011

This salad was very good. I used red onion instead of the mushrooms. I did not use the vinegar but used lemon juice with the olive oil. I also did not combine the lettuce and instead just plated it. The salmon was still warm when I added it to the bowl so next time I will cook the salmon ahead of time. It may be even better if it all melds in the fridge for awhile. Will make this again. Yummo!

Jan 05, 2009

Pretty good, but I added another big tomato and used pickled Jalapenos (about 2 TBSP)instead of fresh because my fresh ones are still on the vine. My avocado was a big one also. Put a bunch of arugula in with the lettuce to give it a more peppery flavor as well. Will make again!

Jun 22, 2009

Very tasty and very easy! I added shredded carrots for extra nutrients, but didn't have mushrooms to add. I only used half a fresh jalapeno and that was enough. My husband said it added "just enough" surprise to his tastebuds! I liked the oil & vinegar dressing because it makes it lower caloried, but if I had fresh mangos I would add some to this salad. The mango would help take the bite out of the jalapenos. I'll will make this one again. Thanks!


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  • Calories
  • 423 kcal
  • 21%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 35.6 g
  • 55%
  • Fiber
  • 5.1 g
  • 21%
  • Protein
  • 18.8 g
  • 38%
  • Sodium
  • 228 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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