Salmon Avocado Salad

Salmon Avocado Salad


A big green salad with salmon, tomatoes and avocado is perfect when you want to eat quick healthy, low carb meal that's made with two super foods – avocado and wild salmon.


  • 4 wild salmon fillets, 4 oz each
  • 1 tablespoon Dijon mustard, divided
  • 3/4 teaspoon dried parlsey
  • 1/2 teaspoon kosher salt
  • fresh black pepper, to taste
  • 1/4 cup chopped red onion
  • 4 teaspoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar, recommend: Braggs
  • 1/8 teaspoon garlic powder
  • 1 cup halved cherry tomatoes
  • 8 ounces avocado, diced (from 2 small)
  • 4 cups chopped romaine lettuce
  • 1 1/2 cups red cabbage, shredded


  1. Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt and black pepper. 
  2. Adjust the oven on the second rack. Broil salmon for 6 to 7 minutes, until cooked through.
  3. In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.
  4. Add the tomatoes, avocado and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper and adjust as needed.
  5. Divide the salad in 4 bowls and top each with salmon.