Salmon, Cucumber, and Avocado Salad with Lemon Vinaigrette
Do you want a refreshing way to enjoy wholesome ingredients? This Salmon, Cucumber, and Avocado Salad with Lemon Vinaigrette is not only tasty but also bursting with nutrients. Perfect for a light lunch or a vibrant dinner side, this dish embraces the flavors of fresh salmon, crisp vegetables, and creamy avocados—all tossed in a zesty lemon vinaigrette.
Why Make This Recipe
If you’re looking for a meal that’s both delicious and nutritious, this salad is an excellent choice. Salmon is rich in omega-3 fatty acids, which are great for heart health, while cucumbers and avocados add a refreshing crunch and a creamy texture, respectively. Plus, this recipe comes together quickly, making it an ideal option for busy weeknights or as a delightful dish for gatherings. Whether you’re a seasoned cook or just getting started, this salad is simple enough for anyone to whip up in no time.
How to Make Salmon, Cucumber, and Avocado Salad with Lemon Vinaigrette
Creating this Salmon, Cucumber, and Avocado Salad with Lemon Vinaigrette is straightforward and fun! Below are the ingredients you’ll need and the steps to follow.
Ingredients:
- 2 salmon fillets (about 6 oz each)
- 1 cucumber, thinly sliced
- 2 avocados, diced
- 1 cup cherry tomatoes, halved
- 4 cups mixed greens (spinach, arugula, or lettuce)
- 1/4 red onion, thinly sliced
- 1 lemon, juiced
- 3 tbsp extra virgin olive oil
- Salt and pepper, to taste
- Fresh dill or parsley, for garnish
- Crushed red pepper flakes (optional, for added spice)
Directions:
- Season the salmon fillets with salt and pepper. In a non-stick pan, heat 1 tablespoon of olive oil over medium heat. Cook the salmon for about 4-5 minutes on each side until it’s cooked through and flakes easily with a fork. Set aside to cool slightly, then flake into large chunks.
- While the salmon is cooking, prepare the salad ingredients. Slice the cucumber, dice the avocados, halve the cherry tomatoes, and thinly slice the red onion. In a large salad bowl, combine the mixed greens, cucumber, avocado, cherry tomatoes, and red onion.
- In a small bowl, whisk together the lemon juice, remaining 2 tablespoons of olive oil, salt, and pepper. Taste and adjust seasoning as needed.
- Gently toss the salad with the lemon vinaigrette until well coated. Add the flaked salmon on top of the salad.
- Garnish with fresh dill or parsley and a sprinkle of crushed red pepper flakes, if desired. Serve immediately to enjoy the freshness.
Pro Tips for Success with Salmon, Cucumber, and Avocado Salad
- Fresh Ingredients: Always opt for the freshest salmon and vegetables available. It will enhance the flavor and nutritional quality of your salad.
- Cook the Salmon Perfectly: Keep an eye on the salmon while cooking to avoid overcooking, which can make it dry. It should be slightly pink in the center when done.
- Adjust the Dressing: Feel free to tweak the lemon vinaigrette according to your taste preferences. Adding a little honey can balance the acidity of the lemon for a sweeter dressing.
- Chill Ingredients: For the freshest feel, chill your salad ingredients before assembling them. This will provide a refreshing and crisp texture.
- Additional Proteins: If you’re not a fan of salmon or looking for a variation, you can substitute grilled chicken or canned chickpeas for protein.
Flavor Variations for Salmon, Cucumber, and Avocado Salad
- Add More Crunch: Toss in some chopped nuts like walnuts or almonds for an additional crunch.
- Spice It Up: Incorporate diced jalapeños or sliced radishes to introduce a spicy kick to your salad.
- Cheese It Up: Crumble some feta cheese or goat cheese on top for a tangy flavor boost.
- Try Different Dressings: Experiment with different vinaigrettes, like balsamic or honey mustard, to customize the taste.
- Seasonal Add-Ins: Add seasonal fruits such as peaches or berries for a sweet contrast that compliments the savory ingredients.
Serving Suggestions for Salmon, Cucumber, and Avocado Salad
This delightful salad can stand alone as a meal or serve as a side dish. Pair it with:
- Grilled Bread: Serve with toasted bread or garlic bread for a complete dining experience.
- Soup: A cup of warm soup—like tomato or butternut squash—makes a lovely pairing with this salad.
- Wine: A chilled glass of white wine complements the flavors beautifully for a relaxed dinner.
Storage and Freezing Instructions for Salmon, Cucumber, and Avocado Salad
Due to the fresh ingredients in this salad, it’s best to enjoy it right after preparation for optimal taste. However, if you need to store it:
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the avocado may brown slightly, so you might want to drizzle a little lemon juice over it before storing.
- Freezing: Freezing is not recommended for this salad, especially with fresh vegetables and avocado. These components lose their texture and quality once frozen.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|—————|———|
| Calories | 400 |
| Protein | 25g |
| Carbohydrates | 32g |
| Fat | 25g |
| Fiber | 10g |
| Sodium | 300mg |
FAQ About Salmon, Cucumber, and Avocado Salad
What can I substitute for salmon in this salad?
If you prefer not to use salmon, grilled chicken or cooked shrimp makes excellent alternatives. For a vegetarian option, consider substituting chickpeas or tofu, seasoned to your liking, which will also add a protein boost.
Is this salad healthy?
Absolutely! This Salmon, Cucumber, and Avocado Salad is packed with nutrients. Salmon provides omega-3 fatty acids, while avocados deliver healthy fats. The mixed greens and veggies add essential vitamins and minerals, making this salad a well-rounded and beneficial meal choice.
Can I make this salad ahead of time?
While the salad is best enjoyed fresh, you can prepare individual components ahead of time. Chop your vegetables and make the dressing to save time. Just combine everything right before serving to ensure the avocados don’t brown and the greens stay crisp.
How can I make this salad vegan?
To create a vegan version of this salad, replace the salmon with marinated and grilled tofu. The remaining ingredients can stay the same, ensuring that you still get a delightful mix of textures and flavors without any animal products.
Can I add other vegetables to the salad?
Definitely! Feel free to include your favorite vegetables. Bell peppers, carrots, or even green beans can complement this salad nicely. Be creative and tailor it to your preferences!
Final Thoughts
This Salmon, Cucumber, and Avocado Salad with Lemon Vinaigrette is a delightful blend of flavors and textures that everyone is sure to enjoy. Whether you’re pressed for time or looking for a new dish to impress your friends, this salad fits the bill. It’s easy to customize and versatile, allowing you to make it your own. So gather your ingredients, whip up this refreshing salad, and savor every delicious bite!
Print
Salmon, Cucumber, and Avocado Salad with Lemon Vinaigrette
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Paleo, Gluten-Free
Description
A refreshing salad bursting with the flavors of fresh salmon, crisp vegetables, and creamy avocados, all tossed in a zesty lemon vinaigrette.
Ingredients
- 2 salmon fillets (about 6 oz each)
- 1 cucumber, thinly sliced
- 2 avocados, diced
- 1 cup cherry tomatoes, halved
- 4 cups mixed greens (spinach, arugula, or lettuce)
- 1/4 red onion, thinly sliced
- 1 lemon, juiced
- 3 tbsp extra virgin olive oil
- Salt and pepper, to taste
- Fresh dill or parsley, for garnish
- Crushed red pepper flakes (optional, for added spice)
Instructions
- Season the salmon fillets with salt and pepper. In a non-stick pan, heat 1 tablespoon of olive oil over medium heat. Cook the salmon for about 4-5 minutes on each side until it’s cooked through and flakes easily with a fork. Set aside to cool slightly, then flake into large chunks.
- While the salmon is cooking, prepare the salad ingredients. Slice the cucumber, dice the avocados, halve the cherry tomatoes, and thinly slice the red onion.
- In a large salad bowl, combine the mixed greens, cucumber, avocado, cherry tomatoes, and red onion.
- In a small bowl, whisk together the lemon juice, remaining 2 tablespoons of olive oil, salt, and pepper. Taste and adjust seasoning as needed.
- Gently toss the salad with the lemon vinaigrette until well coated. Add the flaked salmon on top of the salad.
- Garnish with fresh dill or parsley and a sprinkle of crushed red pepper flakes, if desired. Serve immediately to enjoy the freshness.
Notes
For optimal taste, enjoy the salad right after preparation. Store leftovers in an airtight container in the refrigerator for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg
