Salmon and Avocado Salad recipe

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Ingredients

1 (6 ounce) salmon fillet
2 avocados - peeled, pitted, and cubed
1 cup grape tomatoes, halved
½ red bell pepper, diced
3 green onions, sliced
1 lime, juiced
1 teaspoon extra-virgin olive oil
1 pinch kosher salt and ground black pepper to taste
1 pinch chili powder, or to taste

Nutrition Info

477.3 calories
carbohydrate: 27.9 g
cholesterol: 36 mg
fat: 35.1 g
fiber: 16.6 g
protein: 21 g
saturatedFat: 5.4 g
servingSize: -
sodium: 269.3 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Line a baking sheet with parchment paper, place salmon fillet on top.

  3. Bake salmon in the preheated oven until easily flaked with a fork, about 15 minutes. Let cool, about 10 minutes. Flake into bite-sized pieces with a fork.

  4. Combine cooled salmon, avocados, grape tomatoes, red bell pepper, and green onions in a large bowl. Drizzle lime juice and olive oil on top. Add kosher salt, black pepper, and chili powder, toss gently distribute evenly.

  5. Chill salad until flavors combine, 2 hours to overnight.

Recipe Yield

2 servings

Recipe Note

This is a quick, fresh, light salad that makes a nice lunch or a light summer dinner.

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