Salmon Salad with Avocado, Tomato and Cucumber

Looking for a light and healthy lunch option? This salmon salad is perfect! It’s light, refreshing, and nutritious. Plus, it’s easy to make!


  • 4 oz (F) or 6 oz (M) skinless salmon fillets
  • 1 cup romaine lettuce leaves
  • ½ cup cucumber, diced
  • ½ cup grape tomatoes, quartered
  • ¼ cup red onion, diced
  • ½ avocado, diced
  • ½ tbsp olive oil
  • ½ tbsp red wine vinegar
  • ¼ tbsp fresh chopped dill
  • ¼ tbsp dried oregano
  • Pinch of salt to taste
  • Cracked black pepper to taste
This delicious and healthy salmon salad is perfect for lunch or dinner. It is made with pan-seared salmon fillets that are seasoned to perfection, adding a succulent and flaky texture to the salad. It is then combined with crisp romaine lettuce leaves, sliced cucumbers, grape tomatoes, and red onions to add a fresh and crunchy element to the dish. Avocado is also added to give the salad a creamy and rich flavor. The salad is dressed with a tangy and savory dressing made from red wine vinegar, oregano, and dill, which adds a bright and herby flavor to the dish. This salad is a great source of protein and healthy fats, and it is easy to make.

Step by Step Instructions

Step 1

Whisk together all of the marinade/dressing ingredients (olive oil, dill, oregano, red wine vinegar, salt, and pepper) in a large mason jar. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.

Step 2

Coat the salmon fillet with the marinade. Heat oil in a skillet over medium heat. Sear salmon on both sides until crispy and cooked to your liking.

Step 3

While salmon is cooking, prepare all of the salad ingredients (lettuce, tomato, avocado, cucumber, and onion) and mix or arrange in a lard salad bowl.

Step 4

Slice salmon and arrange over the salad. Drizzle the salmon salad with the remaining dressing that you kept aside.

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