Salmon Avocado Salad

Healthy & Creamy Summer Bowl

There’s something incredibly satisfying about a salad that eats like a full meal. And this Salmon Avocado Salad? It hits all the right notes — refreshing, filling, and packed with bold summer flavors. I first whipped this up on a sunny afternoon with leftover salmon fillets, and now it’s a go-to lunch I keep coming back to.

This isn’t your basic green salad. We’re layering crisp romaine, juicy tomatoes, crunchy jicama (or cucumber), and rich, flaky salmon. The real game-changer? The creamy avocado-lime dressing — it ties everything together with a zing that makes each bite taste like sunshine.

Whether you’re meal-prepping for the week or throwing together a quick dinner, this vibrant bowl will make your taste buds and your body happy. And if you’re a fan of wholesome recipes like this, don’t miss this Pasta Salad or Power Cucumber Salad!

What You’ll Need

Salad Ingredients

• 2–3 cups chopped romaine lettuce
• 1/2 cup cherry tomatoes, halved
• 1/2 cup jicama or cucumber, sliced thin
• 1 grilled or pan-fried salmon fillet
• Optional: red onions, avocado slices, feta cheese

Avocado Dressing

• 1 ripe avocado
• Juice of 1 lime or lemon
• 2 tbsp olive oil
• Salt & black pepper to taste

Instructions

Cook the Salmon
Season your salmon lightly with salt, pepper, and your favorite herbs.

Cook in a bit of butter over medium heat (or air fry) until golden and flaky. Set aside to cool slightly.

Prepare the Veggies
Rinse and chop romaine lettuce, tomatoes, and jicama (or cucumber). Arrange in a large salad bowl.

Make the Dressing
Blend avocado, lime juice, olive oil, salt, and pepper until smooth. You can also add a little water to thin it out to your preferred consistency.

🥑 Learn more about the health benefits of avocado — it’s packed with fiber, potassium, and healthy fats.

Assemble
Flake the salmon over the salad. Pour the dressing on top, then toss gently to coat.

Serve
Serve immediately while the salmon is still slightly warm, or chill for a refreshing cold salad.

Pro Tips

• For a creamier dressing, use a very ripe avocado.
• Leftover grilled salmon works perfectly — just reheat slightly or serve cold.
• No jicama? Use cucumber, radish, or even shredded carrots for that fresh crunch.
• Add a clove of garlic or a pinch of cumin to the dressing for extra punch.
• Learn more about the omega-3 benefits of salmon here.

Why You’ll Love This Recipe

• Quick and easy to make
• Naturally gluten-free and low-carb
• Packed with healthy fats and protein
• Perfect for summer meals or packed lunches
• Flexible: swap salmon with grilled chicken or tofu

Serving Suggestions

Pair this salad with a glass of Zobo Drink or a chilled Tigernut Milk for a nourishing and hydrating combo. Want something heartier? Serve it alongside a light Coconut Fried Rice or Pasta Salad.

Storage Tips

• Fridge: Store undressed salad and cooked salmon separately in airtight containers for up to 2 days.
• Dressing: Keep avocado dressing refrigerated in a sealed jar for up to 3 days.

💡 Tip: Add fresh lime juice to the dressing right before serving to keep it vibrant.

Final Thoughts

I hope this Salmon Avocado Salad inspires your next lunch or light dinner. It’s quick, nourishing, and absolutely satisfying. If you try it out, let me know how it turned out! Drop a comment below and don’t forget to give it a rating 🌟. Don’t forget to snap a picture and tag @joyfulcook__ on Instagram. I love seeing your twists and pairings!