Salmon Avocado Salad
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Salmon avocado salad brings smoked salmon and ripe avocado together over chilled mixed greens with a lemon-Dijon vinaigrette that ties everything into focus.
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The dressing, olive oil whisked with fresh lemon juice and Dijon mustard, turns the smoky depth of the salmon clearer and brighter while the acidity cuts cleanly through the buttery weight of the avocado. Capers scattered throughout burst with briny tang on each bite, introducing a punchy contrast that keeps the richness from becoming monotonous. Paper-thin slices of raw onion contribute sharp fragrance and a clean crunch against the soft textures of salmon and avocado. Adding the dressing just before serving is the one step that matters most for texture, because the greens hold their crispness only if dressed at the last moment.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Rinse 120 g mixed greens gently in cold water, then shake off as much moisture as possible.
Press them lightly with paper towels and chill for at least 10 minutes so the leaves stay crisp after dressing.
- 2Season
Check the 160 g smoked salmon before plating.
If it tastes very salty or looks wet, pat it lightly with paper towels, then separate the slices; cut the 40 g onion paper thin and loosen the strands.
- 3Prep
Slice the 100 g avocado just before assembly into neat half moon pieces or similar slices.
Avoid cutting it too early, because the surface darkens quickly and the soft flesh can smear during tossing.
- 4Step
In a small bowl, loosen 1 1/2 tablespoons lemon juice with 1 teaspoon Dijon mustard first.
Stream in 2 tablespoons olive oil little by little while whisking until the vinaigrette looks slightly cloudy and unified.
- 5Finish
Spread the chilled greens across a large plate instead of piling them high.
Arrange salmon and avocado with some gaps between pieces, then scatter the onion and 15 g capers evenly for balanced briny bites.
- 6Finish
Drizzle the dressing only at the last moment, starting around the edges rather than dumping it in one spot.
Toss just two or three times so the greens do not wilt, then serve while still cold.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Salmon Avocado Salad combines smoked fish with rich avocado and briny, acidic capers.
- Finish cue
- Avoid cutting it too early, because the surface darkens quickly and the soft flesh can smear during tossing.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
23min, 8 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
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