Ingredients
- 200 grams fresh salmon fillet (skinless, boneless)
- 1 medium ripe avocado (diced)
- 2 cups mixed salad greens (such as spinach, arugula, and lettuce)
- 1 cup cherry tomatoes (halved)
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- Salt to taste
- Pepper to taste
- 2 tablespoons fresh dill (chopped)
Instructions
5 steps
Prepare the Salmon
Cook the salmon fillet in a pan over medium heat for about 4-5 minutes on each side until cooked through.
Ensure the salmon is flaky and opaque.Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
Adjust seasoning to taste.Toss the Greens
In a large bowl, combine the mixed salad greens and cherry tomatoes.
Gently toss to mix.Add the Avocado
Carefully add the diced avocado to the salad mix.
Avoid mashing the avocado.Combine and Serve
Flake the cooked salmon on top of the salad and drizzle with dressing. Garnish with fresh dill if using.
Serve immediately for best flavor.
💡 Tips & Tricks
Storage & Reheating
Refrigerator
Up to 1 day in an airtight container
Freezer
Up to 1 month — thaw overnight in fridge
Gently reheat in a pan over low heat. Avoid microwaving seafood as it can become rubbery.
What to Serve With
Complete your british meal with these perfect pairings:
About This Dish
Salmon Avocado Salad Recipe - Fresh and Delicious is a beloved dish from British cuisine.
British cuisine has undergone a renaissance, combining traditional comfort dishes with modern innovation. Classic recipes often feature hearty, warming ingredients perfect for the British climate.
This recipe is rated medium difficulty and uses 10 ingredients. Intermediate cooks will enjoy the balanced challenge.
Frequently Asked Questions
Yes, canned salmon works well but adjust the seasoning as it's often pre-salted.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
