Serve immediately.
Tips and Tricks for the Perfect Salad
Choosing Salmon: Look for firm, bright-colored fillets with a mild ocean scent. Freshness is key.
Avoid Overcooking: Salmon continues to cook after being removed from heat. Aim for slightly undercooked for moist, tender texture.
Avocado Ripeness: Choose an avocado that yields slightly to gentle pressure but is not mushy.
Prep Ahead: Grill the salmon ahead of time and refrigerate; reheat gently or serve chilled for a salad twist.
Herb Variations: Swap cilantro with fresh dill, basil, or mint for different flavor profiles.
Add Crunch: Toasted nuts or seeds, like almonds or pumpkin seeds, add texture contrast.
Variations on the Grilled Salmon Avocado Salad
Spicy Kick: Add sliced jalapeños or a sprinkle of cayenne to the dressing.
Grain Bowl Style: Add cooked quinoa, farro, or brown rice for more substance.
Fruit Addition: Add sliced strawberries, mango, or orange segments for a sweet, fresh twist.
Creamy Dressing: Substitute lemon-Dijon dressing with a light avocado ranch or Greek yogurt-based dressing.
Vegetarian Option: Substitute grilled salmon with grilled tofu or tempeh marinated in similar seasonings.
Nutritional Information (Approximate per serving)
Calories: 480
Protein: 35g
Fat: 30g (mostly healthy fats)
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