Take your salmon salad on a Mediterranean vacation with this twist on a classic. Full of bright veggies, flaky salmon, and a refreshing lemon vinaigrette that brings it all together—this is a vacation for your tastebuds too!
Not Your Average Salad
A great salad is all about the combination and contrast of ingredients. And this one has it all. It’s cool, refreshing, a little salty, and the salmon makes it absolutely satisfying. We start with all of the fresh goodies that the Mediterranean flavor profile calls for—tomatoes, red onion, cucumber, and of course, olives.
And I’m a California girl, so I always add some creamy avocado too. Now this would be a delightful little salad on its own, but I wanted something a little more substantial. That’s where the salmon comes in. Using some high quality olive oil (staying true to the Mediterranean mindset) a quick and easy pan sear is all the salmon needs.
Then the salmon just falls apart over our veggie mix, and a drizzle of lemony vinaigrette adds an irresistible brightness. I just love the combination of the warm salmon and cool, crisp veggies. This is a decadent lunch or a lovely light dinner.
Take your tastebuds on a trip to the Mediterranean—they deserve it! – Linds x
Is Salmon Salad Low Carb, Keto, Paleo, or Gluten Free?
Low carb + keto – This keto salmon salad is made of all low carb ingredients. The only swap you’ll want to make is regular maple syrup for a sugar free alternative.
Paleo – Just skip the feta, and this is a perfect paleo salmon salad.
Gluten Free – No gluten here!
A handful of dressing ingredients and veggies are all you need for this rainbow of a salad. I don’t typically use a salmon marinade here, but if you’d like, feel free to marinate your filets before searing them.
- Salmon filets – you can use skin on or off. I like salmon with the skin, as it adds a crispy texture and is loaded with Omega 3s.
- Avocado oil – any mild tasting oil with a high smoke point will do. Other options include vegetable or sunflower oil.
- Romaine lettuce – we want a mild green as well. Kale or mixed greens are also great here.
- Avocado – Haas avocados are always best!
- Lemon vinegarette dressing: Apple cider vinegar, dijon, lemon juice, maple syrup (I use birch blender’s sugar free syrup), garlic, dried oregano, and olive oil. Taste and adjust to your personal preference.
Can I use canned or smoked salmon?
Absolutely! If using canned salmon, just be sure to drain and flake it before adding it in. Smoked salmon is also delicious! In fact, I also have a smoked salmon salad recipe if you want to try another dressing and ingredient combo.
Does wild vs farmed salmon matter?
I only eat wild salmon, due to the contaminants found in farmed salmon (more on that here). Although it’s often more expensive, you can purchase it in bulk from Costco in the freezer section.
Customize Your Salmon Avocado Salad
- Try a different dressing, make your own like this ranch dressing, or use a jar of your fave. Salmon caesar is another delicious option.
- Add your favorite mix-ins, like croutons, chopped nuts, other veggies, fresh herbs, or even parmesan crisps.
- Use a different kind of salmon. As mentioned above you can use leftover salmon (my pesto salmon or salmon bruschetta would be incredible here!), canned salmon, or lox salmon.
- Or try a different kind of protein. Drain a can of tuna, flake it, then add it in, for an upgraded version of this avocado tuna salad. Or go with chicken for a Greek chicken salad.
How to Make Salmon Salad
1. Combine all dressing ingredients, except the olive oil, together in a small bowl.
2. Whisk while slowly adding the olive oil.
3. Dry salmon with paper towels and sprinkle with salt and pepper.
4. Sear salmon on both sides in a warm pan until cooked through. Start with the skin-side down.
5. In a large bowl, combine the veggies.
6. Pour dressing on top and toss to combine.
7. Divide the salad between 2 bowls, and top with salmon, avocado, feta cheese, and kalamata olives.
Can I grill or bake the salmon instead?
Sure can! Cook the salmon fillets however you prefer.
How to Store this Chopped Salmon Salad
This salmon avocado salad is best served immediately, but if you have leftovers, store your dressing, salmon, veggies, and lettuce all separately, to keep the lettuce nice and crisp. Toss everything for your chopped salmon salad together right before you plan to serve it.
Psst–leftovers make a great salmon salad sandwich or lettuce wrap!
More Salad Recipes
Salmon SaladPrint Recipe Pin Recipe
- 2 salmon filets 4 ounces each. Skin on or off based on your preference.
- 1 Tablespoon avocado oil
- Kosher salt and pepper
- 4 cups romaine shredded
- 1/2 cup cherry tomatoes sliced in half
- 1/2 cup cucumbers diced
- ¼ cup red onions diced
- ¼ cup feta crumbled
- 1/4 cup kalamata olives pitted
- ½ avocado diced
- 2 tablespoons apple cider vinegar
- 1 Tablespoon dijon mustard
- 1 Tablespoon lemon juice
- 1 Tablespoon water
- 1/2 teaspoon maple syrup I use Birch Blender's sugar free syrup
- 2 clove garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon Kosher salt
- pinch black pepper
- 1/4 cup olive oil
- Make the dressing by whisking together the apple cider vinegar (2 tablespoons), dijon (1 tablespoon), lemon juice (1 tablespoon), water (1 tablespoon), maple syrup (1/2 teaspoon), garlic (2 clove), oregano (1 teaspoon), salt (1/2 teaspoon), and pepper (pinch). Slowly add the olive oil (1/4 cup) as you whisk. Set aside.
- Dab salmon filets (2) completely dry, and season both sides with salt and pepper. Press to adhere. Heat avocado oil in a large pan over medium-high heat. Once the oil starts to shimmer, add the salmon, skin side down. Cook until the skin no longer sticks to the pan, flips easily, and is crispy–about 4-5 minutes. Flip and cook on the second side until the salmon is cooked through, should be another 4-5 minutes.
- In a large bowl, combine the romaine (4 cups), onions (1/4 cup), tomatoes (1/2 cup), and cucumbers (1/2 cup). Pour dressing on top and toss to combine.
- Divide the salad between 2 bowls. Top salad with salmon, avocado (1/2), feta (1/4 cup), and kalamata olives (1/4 cup). Enjoy!