Grilled Salmon Salad with Creamy Avocado Dressing

Prep time: 15 minutes | Cook time: 10 minutes | Servings: 4

Introduction

Healthy grilled salmon salad is a refreshing, protein-packed dish that combines tender, smoky salmon with crisp greens and a luscious avocado dressing. This salad is special because it strikes the perfect balance between heart-healthy fats, vibrant vegetables, and satisfying flavor. The salmon adds a rich, buttery texture, while the creamy avocado dressing brings a tangy and velvety finish. Fresh herbs, crunchy veggies, and a squeeze of citrus brighten each bite, making it ideal for a light lunch or a wholesome dinner. Quick tip: grill the salmon skin-on to lock in moisture and boost flavor.

Ingredients

For the Salad

• 4 salmon fillets (about 6 oz each / 170 g)
• 1 tbsp olive oil (15 ml)
• 1 tsp smoked paprika (2 g)
• 1 tsp garlic powder (2 g)
• Salt and black pepper, to taste
• 6 cups mixed greens (180 g)
• 1 cup cherry tomatoes, halved (150 g)
• 1 small cucumber, sliced (100 g)
• 1/2 red onion, thinly sliced (60 g)
• 1 avocado, sliced (150 g)

For the Creamy Avocado Dressing

• 1 ripe avocado (150 g)
• 1/2 cup plain Greek yogurt (120 g)
• 2 tbsp fresh lime juice (30 ml)
• 2 tbsp olive oil (30 ml)
• 1 clove garlic, minced
• 2 tbsp fresh cilantro, chopped (8 g)
• Salt and black pepper, to taste

Step-by-Step Instructions

1. Prepare the salmon: Pat the fillets dry. Brush with olive oil, then season with smoked paprika, garlic powder, salt, and black pepper. Let rest 5 minutes while the grill heats.
2. Grill the salmon: Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Place fillets skin-side down; cook 4–5 minutes. Flip carefully and grill 3–4 minutes more, until opaque and flaky.
3. Make the dressing: In a blender, combine avocado, Greek yogurt, lime juice, olive oil, garlic, and cilantro. Blend until smooth and creamy; season to taste. For a thinner consistency, add 1–2 tbsp water.
4. Assemble the salad: Arrange mixed greens, cherry tomatoes, cucumber, and red onion on a large platter. Top with sliced avocado for extra creaminess and color contrast.
5. Add salmon & dressing: Set the grilled salmon over the greens. Drizzle generously with the avocado dressing. Garnish with extra cilantro or lime wedges. Serve immediately.

FAQs

Can I use another type of fish instead of salmon?

Yes. Trout, sea bass, or even grilled shrimp work well if you prefer a different flavor or a lighter texture.

How can I make this recipe dairy-free?

Swap Greek yogurt for a dairy-free yogurt (such as coconut yogurt) or blend more avocado with olive oil and lime juice.

Can I meal-prep this salad?

Absolutely. Grill the salmon and prep the vegetables ahead, but store the dressing separately and assemble just before serving.

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