Name: Healthy Salmon Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: Salmon fillets (fresh or cooked leftovers); Mixed greens (arugula, spinach, or romaine); Cherry tomatoes (halved); Cucumber (sliced); Red onion (thinly sliced); Avocado (sliced or diced); Olive oil; Lemon juice or balsamic vinegar; Dijon mustard (optional); Salt; Black pepper; Fresh herbs (like dill or parsley, optional)

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This healthy salmon salad is fresh, vibrant, and loaded with nourishing ingredients that leave me feeling satisfied and energized. Flaky, tender salmon sits on a bed of crisp greens with colorful veggies, creamy avocado, and a light, zesty dressing. It’s the kind of meal I crave when I want something light but still packed with flavor and texture.

Why I Love This Recipe

I love this recipe because it’s quick, versatile, and makes me feel great after eating it. The salmon brings in healthy fats and protein, while the vegetables keep things fresh and crunchy. It’s perfect for lunch, dinner, or even meal prep. Plus, I can switch it up depending on what I have in the fridge or what’s in season. It’s clean, wholesome eating without ever feeling boring. Healthy Salmon Salad Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillets (fresh or cooked leftovers)
Mixed greens (like arugula, spinach, or romaine)
Cherry tomatoes (halved)
Cucumber (sliced)
Red onion (thinly sliced)
Avocado (sliced or diced)
Olive oil
Lemon juice or balsamic vinegar
Dijon mustard (optional, for the dressing)
Salt
Black pepper
Fresh herbs (like dill or parsley, optional)

Directions

I start by cooking the salmon if it’s not already done — usually pan-seared or baked with a little olive oil, salt, and pepper. I let it cool slightly and flake it into chunks.
In a large bowl or on a serving platter, I arrange the mixed greens as the base.
I top the greens with cherry tomatoes, cucumber, red onion, and avocado slices.
I place the flaked salmon over the salad.
In a small bowl, I whisk together olive oil, lemon juice or vinegar, Dijon mustard (if using), salt, and pepper to make a quick dressing.
I drizzle the dressing over the salad, toss gently, and garnish with fresh herbs if I like.

Servings and timing

This recipe makes about 2 servings.
Prep time: 10 minutes
Cook time: 10 minutes (if cooking the salmon)
Total time: 20 minutes

Variations

I sometimes add hard-boiled eggs, chickpeas, or quinoa to bulk it up.
For extra crunch, I toss in nuts or seeds like almonds, pumpkin seeds, or sunflower seeds.
I swap the lemon dressing for a Greek yogurt-based dill dressing when I want something creamy.
I use grilled salmon or even canned salmon when I’m short on time.

Storage/Reheating

If I’m prepping ahead, I store the dressing separately and keep the ingredients in airtight containers in the fridge for up to 2 days. I wait to add avocado and dressing just before serving to keep everything fresh. Cooked salmon can be stored for 3 days and served cold or gently reheated. Healthy Salmon Salad Recipe

FAQs

Can I use canned salmon?

Yes, I often use canned salmon for convenience. I just drain it well and flake it over the salad.

What greens work best?

I like a mix of arugula, spinach, and romaine, but any fresh salad greens will work. Baby kale or spring mix are great too.

How do I keep the avocado from browning?

If I prep ahead, I add the avocado right before serving or toss it in a little lemon juice to slow down browning.

Can I make this into a meal prep salad?

Absolutely. I pack everything separately and assemble it right before eating. It holds up well for 2-3 days.

What kind of dressing goes well with this?

I usually go with a lemon vinaigrette, balsamic, or a light honey mustard. Creamy dressings like ranch or tahini also work well if I’m in the mood for something richer.

Conclusion

This healthy salmon salad is one of my favorite ways to eat clean without sacrificing flavor or satisfaction. It’s bright, filling, and endlessly customizable. Whether I’m making a quick lunch or prepping ahead for the week, this salad always delivers freshness and feel-good fuel in every bite.