Fresh Salmon Salad with Avocado & Capers

Fresh Salmon Salad with Avocado & Capers

A vibrant, protein-rich salad featuring flaky salmon, creamy avocado, and zesty capers over fresh mixed greens. Ready in minutes and perfect for lunch or a light dinner.

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Prep Time 15

Total Time 15

Servings: 2 servings

Course: Protein Salads

Cuisine: Scandinavian-Inspired

Calories: 385

Ingredients Equipment Method Notes

Ingredients

For the Salad Base

2 cups mixed greens baby spinach, arugula, or spring mix
8 oz cooked salmon flaked into bite-sized pieces
1 avocado ripe but firm, diced
1/2 cup cherry tomatoes halved
1/4 cup cucumber thinly sliced
2 tbsp capers drained

For the Dressing

1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
salt and freshly ground black pepper to taste

Optional Additions

2 tbsp fresh dill chopped
1/4 cup red onion thinly sliced
2 tbsp pine nuts or sliced almonds toasted
1 tsp lemon zest

Equipment

Large mixing bowl
Sharp knife
Cutting board

Method

In a large salad bowl, combine the mixed greens, cucumber slices, and halved cherry tomatoes.
Arrange the flaked salmon pieces evenly over the greens mixture.
Gently add the diced avocado, distributing it throughout the salad.
Sprinkle the drained capers over the salad.
Drizzle with olive oil and fresh lemon juice.
Season with salt and freshly ground black pepper to taste.
If using optional ingredients like fresh dill, red onion, toasted nuts, or lemon zest, add them now.
Gently toss all ingredients until just combined, being careful not to break up the salmon and avocado too much.
Serve immediately for optimal freshness, or chill for 15 minutes to allow flavors to develop.

Notes

For the best flavor, use wild-caught salmon if available.
Smoked salmon makes a delicious alternative to cooked salmon.
To make ahead, store components separately and combine just before serving.
Add a sprinkle of feta or goat cheese for extra richness.