Salads > Salads for Special Diets > Low-Carb Salads (as main course) > Protein-Focused Low-Carb Salads

Low-Carb Salmon Avocado Salad

A delicious and satisfying low-carb salad packed with protein and healthy fats from salmon and avocado. Perfect as a main course for lunch or dinner.

Prep Time
15 minutes
Cook Time
10 minutes
Servings
2
Ingredients
  • 6 oz Salmon fillet, skinless
  • 1 medium Avocado
  • 5 oz Mixed greens (spinach, romaine, etc.)
  • 1/2 medium Cucumber
  • 1/2 cup Cherry tomatoes
  • 1/4 medium Red onion, thinly sliced
  • 2 tablespoons Olive oil
  • 1 tablespoon Lemon juice
  • 1 teaspoon Dijon mustard
  • to taste Salt
  • to taste Black pepper

Prepare the Salmon

Preheat your oven to 400°F (200°C). Season the salmon fillet with salt and pepper. Bake for 10-12 minutes, or until cooked through and flakes easily with a fork. Alternatively, you can pan-fry the salmon in a little olive oil for about 4-5 minutes per side.

Prepare the Vegetables

While the salmon is cooking, wash and chop the cucumber and cherry tomatoes. Thinly slice the red onion. Prepare the mixed greens in a large bowl.

Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.

Assemble the Salad

Flake the cooked salmon into bite-sized pieces. Add the mixed greens, cucumber, cherry tomatoes, and red onion to a large bowl. Add the flaked salmon and sliced avocado. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Nutrition Facts Estimated per 100g of product

Please note: These values are estimates and can vary based on specific ingredients and preparation methods.

  • Calories: Approximately 200-250
  • Protein: 15-20g
  • Fat: 15-20g
  • Net Carbs: 3-5g

Other Considerations for Nutrition

To further reduce carbs, omit the cherry tomatoes or use a smaller amount. Consider using a sugar-free sweetener in the dressing if desired. Check the labels of all ingredients to ensure they are low in carbs.

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FAQ

  • Can I use a different type of fish?

    Yes, you can substitute salmon with tuna, mackerel, or any other fatty fish. Adjust cooking times as needed.
  • Can I add other vegetables?

    Absolutely! Feel free to add other low-carb vegetables like bell peppers, celery, or radishes.
  • How long does the salad last?

    This salad is best enjoyed immediately. If you need to prepare it in advance, keep the dressing separate and add it just before serving. The salmon can be cooked and stored in the refrigerator for up to 2 days.