Name: Grilled Salmon Avocado Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 fillet salmon fillet, cut into chunks (Go for wild-caught for more flavor.); 1 ripe avocado, sliced or cubed (Choose one that gives slightly to a gentle squeeze.); 2 cups mixed greens (Arugula or baby spinach work best.); 1 tablespoon olive oil (Use good quality olive oil.); Salt & pepper, to taste (Kosher salt and fresh black pepper recommended.); Fresh lemon juice (Squeeze to enhance flavor.); Chopped parsley or cilantro (optional) (For garnish and added freshness.)

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The Grilled Salmon Avocado Salad That Transports Me to Summer (Even in Winter)

There are some recipes that just feel like sunshine on a plate, and this Grilled Salmon Avocado Salad is definitely one of them. I remember the first time I threw together this easy grilled salmon salad on a whim—it was a muggy August afternoon, and honestly, I just wanted something cool and fresh (but still filling enough to count as real dinner). The moment I took that first bite—tender, juicy salmon atop buttery avocado and peppery greens—I was hooked. For me, it’s become a go-to when I need a dose of summer, whether it’s raining outside or the middle of February. If you love a healthy salmon salad that feels both light and satisfying, you’re in for a treat.

Why You’ll Adore This Grilled Salmon Avocado Salad

Let me tell you—there’s so much to love about this grilled salmon avocado salad:

It’s ready in under 20 minutes. Perfect for those nights when you want a nourishing meal but can’t face standing over the stove for an hour.
It’s packed with wholesome goodness. Salmon is full of heart-healthy omega-3s, and avocado adds silky creaminess plus filling healthy fats (it keeps me going all evening).
The flavors are incredibly fresh! Each bite is bright from the lemon juice, a little peppery from the arugula or spinach, and super satisfying from the salmon.
Cleanup is a breeze. Especially if you grill the salmon outside—or just use one trusty skillet inside.

If you’re looking for a healthy dinner salad (or a lunch that’s genuinely crave-worthy), this is it.

Ingredients You’ll Need for Grilled Salmon Avocado Salad

Here’s what goes into my favorite salmon avocado salad (with a few personal tips):

1 salmon fillet, cut into chunks: Go for wild-caught if you can—it’s more flavorful! I like to cut it into bite-sized cubes before grilling for extra crispy edges.
1 ripe avocado, sliced or cubed: Look for one that gives just slightly to a gentle squeeze. If it feels like a rock, it’s not ready yet!
2 cups mixed greens: I rotate between arugula for that peppery kick, baby spinach when I want something mild, or a mix of spring greens.
1 tablespoon olive oil: Good olive oil really makes a difference. Save the fancy stuff for drizzling over at the end!
Salt & pepper, to taste: Kosher salt is my go-to, and I love a grind of fresh black pepper for a bold finish.
Fresh lemon juice: Just a squeeze brings all those bright salad flavors to life.
Optional: Chopped parsley or cilantro: For a touch of color and an extra burst of freshness.

The simple ingredients really let the salmon and avocado shine (plus, you won’t need to fuss over a complicated dressing—lemon and olive oil do all the talking here).

Step-by-Step Guide: Making the Perfect Grilled Salmon Avocado Salad

Making this healthy salmon salad is as easy as tossing a few simple ingredients together:

Prep the salmon: Toss your salmon chunks with olive oil, salt, and pepper. Don’t be shy with the seasoning—it really brings out the natural flavor!
Grill or sear the salmon: Preheat your grill (or a heavy skillet) over medium-high heat. Lay down the salmon chunks and cook them for about 2–3 minutes per side, until they’re golden and just cooked through (I love those seared edges).
- Tip: Don’t fuss with them too much! Letting them sit helps form that delicious crust.
Toss the greens: In a big salad bowl, toss your mixed greens with a squeeze of fresh lemon juice and a quick drizzle of olive oil.
Assemble: Top the greens with your hot salmon, then scatter over the avocado slices (I love how the avocado gets a tiny bit melty from the warm salmon).
Finish: Sprinkle with your chosen herbs and add a final touch of salt and black pepper.

That’s it—a quick and easy grilled salmon salad that looks gorgeous and tastes even better.

My Secret Tips and Tricks for Grilled Salmon Avocado Salad Success

Over the years, I’ve picked up a handful of little secrets that make this grilled salmon avocado salad truly next-level:

Let your salmon come to room temp (just 10 minutes) before cooking—it helps it cook more evenly.
Use a fish spatula or a thin metal spatula for flipping salmon chunks—way less sticking and breaking.
Try smoked sea salt for an extra layer of flavor (so good with the salmon).
If grilling outside, brush the grates with oil first for easy salmon removal (prevents sticking!).
Toss the greens at the very last minute so they stay crisp and vibrant instead of soggy.

It’s honestly one of the most foolproof healthy dinner salads you can whip up, and the results always wow my family.

Creative Variations and Ingredient Swaps

This salmon avocado salad recipe is amazing as is, but here are a few of my favorite twists:

Swap the salmon: Try grilled shrimp or even leftover rotisserie chicken if you’re out of salmon.
Add crunch: A handful of toasted pumpkin seeds or slivered almonds make it extra satisfying.
Change up the greens: In the fall, I love tossing in baby kale or even thinly sliced Brussels sprouts.
Toss in some grains: Make it heartier with quinoa or brown rice for a complete meal.
Extra veggies? Go for cherry tomatoes, cucumber ribbons, or even grilled asparagus in the spring.

Feel free to get creative—salads are such a forgiving canvas, and this one’s a perfect base for whatever’s lurking in your fridge (trust me, I’ve tried just about everything!).

How to Serve and Store Your Grilled Salmon Avocado Salad

When you’re ready to serve this grilled salmon salad, I like to pile it high on a big platter or individual plates—let those colors shine! If you’re prepping for guests, keep the salmon and avocado separate until the last second to prevent things from getting mushy.

Leftovers: If you have extras, store the greens and salmon separately in airtight containers. The salmon will keep for up to two days in the fridge (just let it come to room temp before enjoying). Avocado can brown, so I usually add a fresh one right before eating.

Great for meal-prep, and even tasty cold the next day—just a quick squeeze of lemon and you’re set!

FAQs: Your Top Questions About Grilled Salmon Avocado Salad Answered

Can I use leftover cooked salmon?
Absolutely! Flake leftover salmon over your greens—a perfect leftover salmon salad.

What’s the best way to grill salmon indoors?
A grill pan or well-seasoned cast iron skillet works like a charm (I personally love getting those golden seared marks).

Is this salad low-carb and keto-friendly?
Yes! With salmon, avocado, and greens, it’s packed with healthy fats and protein, but naturally low in carbs.

Can I make the salad ahead of time?
You can prep all the components ahead—just wait to combine and slice avocado right before serving to keep things fresh.

How do I cook the salmon without it sticking?
Start with a hot, oiled pan and avoid moving the salmon too early. It’ll lift easily when it’s ready to flip!

Whether it’s a warm summer night or you’re just dreaming of one, this grilled salmon avocado salad is the ultimate answer for when you want something both light and deeply satisfying. I hope it brings a bit of sunshine to your table—no matter what the weather’s like outside. Enjoy!