Salmon Salad with Avocado

Salmon Salad with Avocado

Makes about 1 cup
A delicious way to introduce litte ones to salmon, this simple salad uses mashed avocado to bring the ingredients together.
  • 1 (5-ounce) skin-on salmon fillet, pin bones removed
  • 1 teaspoon extra-virgin olive oil or coconut oil
  • 1/4 avocado, peeled, pitted and mashed
  • 1 teaspoon finely chopped fresh flat-leaf parsley
  • 1 teaspoon lemon juice
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Preheat the oven to 350°F. Line a small baking sheet with parchment paper. Rub salmon all over with oil and place, skin-side down, on the prepared baking sheet. Roast until just cooked through and opaque in the center, 12 to 14 minutes. Let cool and then flake into small pieces, discarding skin as you go.  

In a small bowl, gently stir together salmon, avocado, parsley and lemon juice.  

The salad will keep refrigerated in an airtight container for up to 2 days.

(Suggested age: 10 months and up)
Nutritional Info: 
Per Serving: Serving size: about 1/4 cup, 70 calories 4g total fat, 25mg sodium, 1g carbohydrates, 8g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.