Wild Alaska Salmon and Avocado Salad

Wild Alaska Salmon and Avocado Salad

Serves 4

This easy and quick salad is a great way to use leftover cooked salmon. Serve a spoonful atop a green salad with crispbread or large whole grain crackers.

  • 1 pound wild Alaska salmon fillets or steaks, poached, grilled or broiled, cooled
  • 1 ripe avocado, peeled and cubed
  • 1/2 red onion, thinly sliced
  • 2 tablespoons capers
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh herbs, such as dill, basil, parsley, tarragon and/or chives
  • Sea salt and ground black pepper
  • Lemon wedges for garnish
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Break cooked salmon into chunks in a bowl. Gently toss with remaining ingredients. Refrigerate at least 30 minutes to allow flavors to blend. Serve with lemon wedges.

Nutritional Info: 
Per Serving:360 calories (210 from fat), 24g total fat, 3.5g saturated fat, 80mg cholesterol, 520mg sodium, 6g carbohydrate (4g dietary fiber, 1g sugar), 30g 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.

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