Description
This healthy salmon avocado salad combines flaky salmon, creamy avocado, perfectly boiled eggs, and sweet corn kernels for a satisfying meal that’s both delicious and incredibly nutritious. Perfect for meal prep or quick lunches, this protein-packed salad delivers maximum flavor with minimal effort.
Ingredients
- 1 lb fresh salmon fillet (or 2 cans wild-caught salmon, drained)
- 2 large ripe avocados, diced
- 4 large eggs, hard-boiled and chopped
- 1 cup sweet corn kernels (fresh, frozen, or canned and drained)
- 4 cups mixed greens (spinach, arugula, or romaine lettuce)
- 1/2 red onion, finely diced
- 1/2 cucumber, diced
- 1/4 cup fresh dill, chopped
- 3 tablespoons olive oil (extra virgin preferred)
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Prepare the Hard-Boiled Eggs: Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then remove from heat and cover. Let stand for 12 minutes. Transfer to an ice bath to stop cooking, then peel and chop when cool.
- Cook the Salmon: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season salmon with salt and pepper, then cook skin-side down for 4-5 minutes. Flip and cook 3-4 minutes more until flakes easily with a fork. Let cool, then flake into bite-sized pieces.
- Prepare the Vegetables: While salmon cools, dice the avocados just before serving to prevent browning. If using fresh corn, blanch in boiling water for 2 minutes, then cool in ice water. Drain thoroughly.
- Make the Lemon Herb Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper until well combined.
- Assemble the Salad: In a large serving bowl, combine mixed greens, flaked salmon, diced avocado, chopped eggs, corn kernels, red onion, cucumber, and fresh dill. Drizzle with dressing and gently toss to combine.
- Serve Immediately: Divide among serving plates and enjoy immediately for the best texture and flavor.
Notes
Storage Tips: Store components separately for meal prep. Salmon and eggs can be prepared up to 2 days ahead. Add avocado just before serving to prevent browning.
Substitutions: Use canned salmon for convenience, substitute chickpeas for a vegetarian option, or replace corn with cherry tomatoes for lower carbs.
Pro Tip: Don’t overdress the salad – add dressing gradually to let each ingredient shine.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 420
- Sugar: 6g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 215mg
Keywords: healthy salmon salad, avocado egg salad, protein-rich lunch, meal prep salad, omega-3 recipe, gluten-free salad, keto-friendly meal