Salmon and Avocado Salad with Yoghurt Dressing
Crispy-skinned salmon, creamy avocado and a light yoghurt dressing: a filling, healthy lunch.
This salad is a complete meal: salmon brings protein and omega-3s, avocado adds healthy fats and fibre. Yet it never feels heavy, and it is on the table in 25 minutes.
Choosing salmon
- Look for bright, firm flesh with no fishy smell.
- Thaw frozen fillets slowly in the fridge.
- Cooking it skin-on keeps the fillet intact and moist.
Nutrition
Per serving (≈ 300 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Pan-fry the salmon
Pat the salmon dry and season with salt and pepper. Fry skin-side down in hot oil for five minutes, then flip and cook for 2–3 minutes more. The centre should still be slightly pink.
Slice the avocado
Halve the avocado and remove the stone. Scoop the flesh out with a spoon, slice thinly and squeeze over a little lemon juice so it doesn’t brown.
Mix the dressing
Stir together the yoghurt, mustard, honey and remaining lemon juice with a pinch of salt. Loosen with a spoonful of water if it is too thick.
Assemble
Arrange the leaves, cucumber and halved tomatoes on plates. Top with the avocado slices and the salmon broken into large flakes. Serve the dressing on the side.
Cook’s tips
- 1Don’t overcook the salmon; it dries out quickly.
- 2A ripe avocado gives slightly when pressed.
- 3A little chopped dill in the dressing is lovely with fish.
- 4Pat the salmon fillet dry with a paper towel before frying to ensure the skin becomes crispy rather than steamed. Aim for a golden crust by leaving the fish undisturbed in the pan for three minutes per side.
Serving & storage: Plate this salad immediately while the salmon is warm to contrast with the cold vegetables. Store leftover components in airtight containers in the fridge for up to one day, though the avocado will likely brown. It is best enjoyed fresh, but you can refresh the greens with an extra squeeze of lemon juice if they have wilted slightly.
Variations
Use lightly cured or smoked salmon instead and the salad takes just ten minutes. Add rice or quinoa to make it more filling.
The takeaway
Salmon and avocado are a winning pair. This salad works equally well as a desk lunch or a relaxed meal with friends.
