Salmon Avocado Salad

Salmon Avocado Salad

29
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."

Ingredients 35 m {{adjustedServings}} servings 423 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 35.6 g
  • 55%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  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.
Tips & Tricks
Spinach and Strawberry Salad

Mix the colors and flavors of summer and enjoy.

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Here’s the salad to make when summer tomatoes are at their peak.

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Reviews 29

  1. 43 Ratings

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LITLCHRIS
7/16/2005

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.

Ty T.
12/29/2007

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!

JENNY78
6/21/2005

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!