Salmon Avocado Salad
Salmon avocado salad pairs thinly sliced smoked salmon with ripe avocado over a bed of chilled mixed greens, dressed in a lemon-Dijon vinaigrette. The mustard's sharp heat lifts the smoky depth of the salmon, while the lemon's acidity cuts through the avocado's dense, buttery fat. Capers burst with briny tang on each bite, breaking the richness before it becomes heavy, and paper-thin onion slices contribute a raw crunch and mild pungency. Tossing the dressing just before serving keeps the greens crisp and prevents the leaves from wilting under the oil.
Adjust Servings
Instructions
- 1
Wash and dry mixed greens, then chill them in the fridge.
- 2
Slice avocado and thinly slice the onion.
- 3
Whisk olive oil, lemon juice, and Dijon mustard to make the dressing.
- 4
Arrange greens on a large plate, then add salmon, avocado, onion, and capers evenly.
- 5
Drizzle dressing right before serving and toss lightly.
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