Salmon Avocado Salad
Imagine sitting down to a bowl brimming with colour and flavour—a bed of vibrant greens and peppery arugula topped with juicy, golden-roasted salmon fillets that flake at the touch of your fork. Creamy cubes of ripe avocado melt into every bite, while bursts of sweet cherry tomatoes and tangy capers dance across your palate. The dressing—a perfect blend of balsamic vinegar, Dijon mustard, and fresh dill—ties it all together, coating every leaf and morsel with its bright, herbaceous tang. This isn’t just a salad; it’s a symphony of textures and tastes, delivering nourishment, indulgence, and a touch of elegance in every forkful. Whether you're craving a light lunch or an impressive dinner, this Salmon Avocado Salad is a true showstopper.
This salad is perfect for those seeking a delicious, nutrient-packed dish that’s as satisfying as it is simple. Whether you’re serving it for lunch or dinner, it’s a recipe that truly brings balance and flavour to the table.
Salmon Avocado Salad
Prep: 15 minutes | Cook: 15-20 minutes | 2 servings
Ingredients:
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2 (6-oz) salmon fillets
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1 Tbsp olive oil
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Salt and pepper, to taste
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6 cups romaine lettuce, chopped into bite-size pieces
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2 cups of rocket (arugula)
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2 small ripe avocados, pitted, peeled and cubed
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1 small red onion, thinly sliced
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15 cherry tomatoes, halved
For the dressing:
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2 Tbsp capers, finely chopped
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2 Tbsp extra virgin olive oil
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1 clove of garlic, minced
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2 Tbsp balsamic vinegar
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1 Tbsp Dijon mustard
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4 Tbsp chopped fresh dill (plus more for garnish)
Directions:
1. Preheat the oven to 400°F (200°C). Arrange salmon on a parchment-lined baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 15–20 minutes until tender. Let cool slightly.
2. Make the dressing: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, dill, and olive oil. Stir in the minced garlic. Add the sliced red onion and let it sit for about 5 minutes to soften its sharpness.
3. In a large bowl, combine the romaine lettuce, rocket, avocado, cherry tomatoes, and capers. Add any optional toppings, such as toasted almonds or seeds, for extra texture.
4. Pour the dressing over the salad and toss gently to coat. Divide the salad into two serving bowls.
5. Place a salmon fillet on top of each salad. Garnish with additional fresh dill.
6. Serve immediately and savour every bite!
Hints & Tips
Leftovers - You can use the leftover dressing on future salads or as a marinade for meat. It’s great on chicken as well!..
Tips - If you prefer, you can break up the cooked salmon filet into bite-sized chunks and toss it with the salad.
- As the salmon bakes in the oven, get started on the rest of the ingredients. Chop the lettuce, dill, avocado, tomatoes, capers, and red onion. Whisk together the dressing, and just like that—your prep is complete!