Salmon Avocado Salad

Salmon Avocado Salad

lcarpen

"I came up with this recipe as a substitute for bread. It's very easy and fresh in flavor."
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Ingredients

10 m servings 273 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 654 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Layer avocado and cucumber on a serving plate; top with lemon juice, salt, and dill.
  2. Mix salmon and creamy salad dressing together in a bowl; spoon over avocado and cucumber. Sprinkle capers over salmon mixture.

Footnotes

  • Cook's Notes:
  • Cooked fresh salmon can be substituted for the canned.
  • You can add carrots or celery if desired.

Reviews

Read all reviews 3
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I used a creamy seafood mustard sauce instead of the creamy dressing and fresh dill. This was a tasty and simple to prepare bite.

This was a great change up to my salad choices. Loved it. With or without the miracle whip

I must admit I'm not a big fan of Miracle Whip® however it worked well with the salmon. The perfect light salad for lunch. I agree with the submitter that celery would work well as an addition.

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