Healthy & Special Diets > Anti-Inflammatory Recipes > Lunch (Anti-Inflammatory) > Salmon Salads with Avocado

Anti-Inflammatory Salmon Avocado Salad

This Salmon Avocado Salad is packed with healthy fats, omega-3 fatty acids, and antioxidants, making it a delicious and nutritious anti-inflammatory lunch option. It's quick, easy to prepare, and customizable to your liking. Enjoy this flavorful and vibrant salad that supports your well-being.

Prep Time
15 minutes
Cook Time
12-15 minutes
Servings
2
Ingredients
  • 6 oz Salmon fillet (skinless)
  • 1 Avocado
  • 5 oz Mixed greens
  • 1 cup Cherry tomatoes
  • 1/4 Red onion
  • 1/2 Cucumber
  • 2 tablespoons Extra virgin olive oil
  • 1 tablespoon Lemon juice
  • 1 tablespoon Fresh dill (chopped)
  • to taste Salt
  • to taste Black pepper

Prepare the Salmon

Preheat your oven to 400°F (200°C). Place the salmon fillet on a baking sheet lined with parchment paper. Drizzle with a little olive oil, salt, and pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Alternatively, you can pan-sear the salmon over medium heat for about 5-7 minutes per side.

Prepare the Vegetables

While the salmon is cooking, wash and prepare the vegetables. Halve the cherry tomatoes, thinly slice the red onion, and dice the cucumber. Roughly chop the mixed greens if they are large.

Make the Dressing

In a small bowl, whisk together the extra virgin olive oil, lemon juice, chopped dill, salt, and pepper. Adjust the seasoning to your liking.

Assemble the Salad

In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and cucumber. Gently toss the salad. Flake the cooked salmon into bite-sized pieces and add it to the salad. Dice the avocado and add it as well. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 200-250 kcal, Protein: 15-20g, Fat: 15-20g (primarily healthy fats from salmon and avocado), Carbohydrates: 5-7g, Fiber: 2-3g

Other Important Considerations for Nutrition

This salad is a great source of omega-3 fatty acids, which are known for their anti-inflammatory properties. Avocado provides healthy fats and fiber, while the vegetables offer vitamins and minerals. Consider adding other anti-inflammatory ingredients like turmeric or ginger to the dressing for an extra boost. Adjust portion sizes based on your individual caloric needs.

← Anti-Inflammatory Green Salad with Turmeric-Ginger Dressing Anti-Inflammatory Turmeric Coconut Chicken Curry →

FAQ

  • Can I use canned salmon instead of fresh?

    Yes, canned salmon is a good alternative if you don't have fresh salmon. Be sure to drain it well and remove any bones before adding it to the salad.
  • Can I make this salad ahead of time?

    It's best to assemble the salad just before serving to prevent the avocado from browning and the greens from wilting. You can prepare the components separately (cook the salmon, chop the vegetables, and make the dressing) and store them in the refrigerator until you're ready to assemble.
  • What other vegetables can I add to this salad?

    Feel free to add other anti-inflammatory vegetables like bell peppers, spinach, or broccoli florets to the salad.