Grilled Salmon Avocado Salad
A refreshing and satisfying salad featuring tender grilled salmon, creamy avocado, and peppery greens, perfect for any season.
Ingredients
For the salad
- 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.
Instructions
Preparation
- Toss the salmon chunks with olive oil, salt, and pepper.
- Preheat your grill or a heavy skillet over medium-high heat.
Cooking
- Grill or sear the salmon for about 2-3 minutes per side until golden and just cooked through.
- Let the salmon sit without fussing to form a delicious crust.
Assembly
- In a big salad bowl, toss the mixed greens with lemon juice and a drizzle of olive oil.
- Top the greens with hot salmon, then scatter over the avocado slices.
- Sprinkle with chosen herbs and add salt and pepper to taste.
Notes
For best results, let salmon come to room temperature before cooking, use a fish spatula for easy flipping, and keep greens crisp by tossing just before serving. Leftovers can be stored in airtight containers for up to two days.