Name: Salmon, Cucumber, and Avocado Salad with Lemon Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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)

Salmon, Cucumber, and Avocado Salad with Lemon Vinaigrette

Salmon, cucumber, and avocado salad with lemon vinaigrette is a refreshing and vibrant dish that combines the wholesome goodness of fresh ingredients. This salad is not only visually appealing but also packed with nutrients, making it a perfect choice for a light lunch or a satisfying dinner. The blend of flaky salmon, creamy avocado, crisp cucumber, and bright greens is complemented by a zesty lemon vinaigrette, creating a harmonious balance of flavors that will delight your taste buds.

Why Make This Recipe

There are plenty of reasons to make this salmon, cucumber, and avocado salad. First and foremost, it’s incredibly healthy. Salmon is an excellent source of omega-3 fatty acids, which are known for their heart-healthy benefits. Avocados add a creamy texture and are loaded with healthy fats, vitamins, and minerals. The combination of fresh vegetables like cucumbers and tomatoes not only adds crunch but also provides a refreshing contrast to the richness of the salmon and avocado.

Moreover, this salad is versatile; you can enjoy it on its own or as a side dish for various proteins. It’s also a fantastic meal prep option, allowing you to prepare the ingredients ahead of time for quick and easy meals. Plus, it comes together in just about 30 minutes, making it a perfect choice for busy weeknights or casual gatherings.

How to Make Salmon, Cucumber, and Avocado Salad with Lemon Vinaigrette

Creating this delicious salad is straightforward and does not require elaborate cooking skills. Follow these easy steps to prepare your own delightful salmon, cucumber, and avocado salad.

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

Prepare the Salmon: 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.
Chop the Vegetables: 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.
Make the Vinaigrette: In a small bowl, whisk together the lemon juice, remaining 2 tablespoons of olive oil, salt, and pepper. Taste and adjust seasoning as needed.
Combine and Serve: Gently toss the salad with the lemon vinaigrette until well coated. Add the flaked salmon on top of the salad.
Garnish: Garnish with fresh dill or parsley and a sprinkle of crushed red pepper flakes, if desired. Serve immediately.

Pro Tips for Success with Salmon, Cucumber, and Avocado Salad

Use Fresh Ingredients: For the best flavor and texture, select ripe avocados and fresh salmon. Quality ingredients make a noticeable difference in the overall taste of your salad.
Avoid Overcooking the Salmon: Keep an eye on the salmon while it’s cooking to prevent it from drying out. It should be opaque in color and flake easily with a fork.
Customize Your Greens: Feel free to experiment with different types of greens. Kale or mesclun blends can also add an interesting flavor twist.
Keep Vinaigrette Separate: If you’re preparing this salad ahead of time, consider storing the vinaigrette separately to keep the greens crisp until you’re ready to serve.
Add Crunch: Toasted nuts or seeds can enhance the texture and add extra nutrients to your salad.

Flavor Variations for Salmon, Cucumber, and Avocado Salad

Switch Up the Protein: Instead of salmon, try grilled chicken, shrimp, or even chickpeas for a plant-based option.
Add Fresh Herbs: Fresh basil or cilantro can pair beautifully with the other ingredients for a refreshing twist.
Switch the Citrus: Instead of lemon juice, consider using lime for a different acid profile, enhancing the salad’s brightness.
Incorporate Cheese: A sprinkle of feta or goat cheese elevates the salad’s taste and adds richness.
Introduce Fruits: Pomegranate seeds, mango chunks, or sliced strawberries can add sweetness and vibrant color.

Serving Suggestions for Salmon, Cucumber, and Avocado Salad

This salad can shine on its own as a light meal, but it pairs beautifully with a variety of dishes. Consider serving it alongside lightly grilled chicken or steak for a more hearty dinner. You could also enjoy it as a side dish with a piece of crusty whole-grain bread or a side of quinoa for added substance.

For brunch, it can be topped with poached eggs for a delightful twist, or you could serve it as a starter for a fancy dinner party. No matter how you choose to serve it, this salad is sure to impress!

Storage and Freezing Instructions for Salmon, Cucumber, and Avocado Salad

For best results, consume this salad fresh. However, if you have leftovers, store the salad in an airtight container in the refrigerator. It’s best to keep the vinaigrette separate if you plan to store it to prevent the greens from wilting, which generally lasts about 1-2 days.

Freezing this salad is not recommended due to the avocado and the mixed greens, as they do not thaw well. If you prepare too much cooked salmon, you can store it in the freezer for future meals.

Nutrition Facts (Per Serving)

| Nutrient | Amount |
|——————-|———-|
| Calories | 350 |
| Protein | 23g |
| Carbohydrates | 14g |
| Fat | 25g |
| Fiber | 8g |
| Sodium | 200mg |

FAQ About Salmon, Cucumber, and Avocado Salad

Can I use canned salmon for this salad?

Yes, canned salmon is a convenient alternative if you’re short on time. Just drain and flake the canned salmon, then proceed with the recipe as directed. Make sure to adjust the seasoning as canned salmon may have salt added.

How can I make this salad vegan?

To adapt this recipe for a vegan diet, simply omit the salmon and replace it with chickpeas or tofu for protein. The rest of the salad can remain the same, providing a nutrient-rich meal.

What can I use instead of avocado?

If you don’t have avocados or prefer not to use them, consider substituting with a dollop of hummus for creaminess or adding nuts and seeds like sunflower seeds for healthy fats and a crunchy texture.

Is this dish gluten-free?

Yes, every ingredient listed in this recipe is gluten-free, making it a safe choice for anyone with gluten sensitivities or celiac disease.

How long does it take to prepare this salad?

This salad can be prepared in about 30 minutes, making it a quick option for a healthy meal. The longest step is cooking the salmon, which only takes about 10 minutes.

Final Thoughts

The salmon, cucumber, and avocado salad with lemon vinaigrette is versatile, healthy, and bursting with flavor. Its combination of textures and tastes makes it an outstanding choice for any meal. Whether you are serving it for a dinner party or enjoying a simple lunch, this salad delivers satisfaction and nourishment. So, gather your ingredients, follow the steps provided, and savor the deliciousness of this invigorating salad!