Avocado Salmon Salad with Zesty Lemon-Herb Mediterranean Dressing

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Indulge in a vibrant and nutritious Avocado Salmon Salad that’s bursting with fresh flavors and wholesome ingredients! This delightful dish features tender, pan-seared salmon paired with creamy avocado slices, a colorful medley of cucumber, olives, tomatoes, and tangy feta cheese, all tied together with an incredible lemon-herb Mediterranean dressing. Perfect for a light lunch, a healthy dinner, or a stunning addition to your next gathering, this salad combines the richness of salmon with the bright, herbaceous notes of the Mediterranean. Let’s explore how to create this flavorful masterpiece step by step!

Ingredients (Serves 4)

• For the Salad:
• 12 ounces salmon fillet (skin-on or skinless, preferably wild-caught)
• 1 tablespoon olive oil (for searing)
• Salt and freshly ground black pepper (to taste)
• 1 large ripe avocado, pitted and sliced
• 1 cup cucumber, diced into half-moon slices
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted
• ½ red onion, thinly sliced
• ½ cup feta cheese, crumbled
• 4 cups fresh lettuce leaves (such as romaine or mixed greens)
• For the Lemon-Herb Mediterranean Dressing:
• ¼ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard (for a subtle tang)
• 1 garlic clove, minced
• 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
• 1 teaspoon fresh parsley, finely chopped
• Salt and pepper (to taste)

Instructions

1. Prepare the Salmon:
   Begin by seasoning the salmon fillet generously with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Place the salmon in the skillet, skin-side down if applicable, and cook for 4-5 minutes until the skin is crispy and the flesh turns opaque. Carefully flip the salmon and cook for an additional 2-3 minutes, or until it reaches an internal temperature of 145°F for medium doneness. Remove from the heat, let it rest for 5 minutes, then flake the salmon into bite-sized pieces with a fork. Set aside to cool slightly.
2. Assemble the Salad Base:
   In a large serving bowl, create a bed of fresh lettuce leaves. Arrange the diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives evenly over the greens. The vibrant colors of these vegetables will make your salad visually appealing and add a variety of textures. Next, fan out the avocado slices atop the salad, sprinkling them with a pinch of salt and pepper to enhance their creamy flavor. Scatter the crumbled feta cheese over the top for a tangy, salty contrast.
3. Whip Up the Lemon-Herb Dressing:
   In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, oregano, and parsley. The lemon zest adds a bright, citrusy aroma, while the mustard provides a slight sharpness that complements the herbs. Season with salt and pepper to taste, then whisk until the dressing is emulsified and well combined. For a smoother texture, you can blend the ingredients using a small blender or immersion blender. Set aside to let the flavors meld while you finish the salad.
4. Combine and Serve:
   Gently toss the salad ingredients with half of the dressing to coat everything lightly, ensuring the avocado slices remain intact. Add the flaked salmon on top, either mixing it in slightly or leaving it as a beautiful centerpiece, depending on your presentation preference. Drizzle the remaining dressing over the salmon and salad. Serve immediately with lemon wedges on the side for an extra zesty kick. This salad pairs wonderfully with crusty bread or as a standalone meal packed with protein and healthy fats.

Expert Tips for a Perfect Salad

• Salmon Options: Grill the salmon instead of pan-searing for a smoky flavor, or use leftover cooked salmon to save time.
• Avocado Freshness: Choose a ripe but firm avocado to avoid mushiness—press gently; it should yield slightly without being too soft.
• Make Ahead: Prepare the dressing and chop the vegetables in advance, storing them separately in the fridge. Add the avocado, salmon, and dressing just before serving to maintain freshness.
• Customization: Swap feta for goat cheese or add chickpeas for extra protein. For a spicy twist, sprinkle with red pepper flakes.
• Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day. Keep the dressing separate to prevent sogginess.

Why This Recipe Stands Out

This Avocado Salmon Salad is a celebration of fresh, Mediterranean-inspired flavors, combining the omega-3-rich salmon with the creamy goodness of avocado and the crispness of seasonal vegetables. The lemon-herb dressing ties it all together with its bright, herbaceous notes, making every bite a delightful experience. It’s not only delicious but also a nutritious option, loaded with vitamins, minerals, and healthy fats. Whether you’re seeking a light meal or a showstopping dish for guests, this salad is sure to impress with its vibrant colors and bold tastes.

Give this Avocado Salmon Salad a try and share your favorite twists in the comments below—we’d love to hear how you make it your own!

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