Salmon Avocado Salad

Salmon Avocado Salad

Made  times
Dena G. 1

"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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35 m servings 423 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 44 Ratings

Most helpful positive review

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 t...

Most helpful critical review

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...

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Least positive

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 t...

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 t...

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 cil...

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...

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 pla...

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 ...

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...

This salad was excellent!

This was a great inspiration recipe for me and I have to admit I made several changes. I eat salmon at least 3 times a week, and usually bake or grill it. I never use oil with it, as it is an...

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