If you’re craving a dish that feels fresh, vibrant, and nourishing all at once, the Healthy Salmon Salad with Avocado and Greek Yogurt Recipe is just what you need. This salad masterfully combines creamy avocado and the tangy richness of Greek yogurt with flaky salmon, creating a flavor-packed meal that’s as wholesome as it is satisfying. Whether you’re looking for a quick lunch, a protein-rich snack, or a light dinner, this recipe ticks all the boxes—simple ingredients, speedy prep, and a delightful balance of textures and flavors that will keep you coming back for more.
Ingredients You’ll Need
Every ingredient in this salad plays a key role, bringing its own unique flavor, texture, and nutrition. The combination of creamy avocado, tender salmon, and crisp celery with aromatic dill and zesty lemon juice is what makes this salad truly special. Here’s what you’ll need to make this delicious dish:
- 150 grams canned salmon (approx. 5 ounces): Opt for skinless, boneless salmon packed in water for a light but flavorful base. You can use cooked salmon if you prefer.
- 1/2 medium-sized ripe avocado: Adds creaminess and healthy fats that elevate the salad’s texture and make every bite luscious.
- 1/4 cup plain Greek yogurt: Provides tangy moisture and a protein boost without heaviness—much better than heavy mayo alternatives.
- 1/2 cup diced celery (about 2 stalks): Offers a crunchy contrast that keeps the salad lively and refreshing.
- 1/4 cup diced red onion: Brings a subtle bite and a pop of vibrant color to brighten the dish visually and taste-wise.
- 1/4 cup fresh dill, chopped: Infuses the salad with a fragrant, herbal note that pairs beautifully with salmon.
- 1/2 teaspoon garlic powder: Adds savory depth without overpowering the delicate flavors.
- Juice of 1/2 a lemon: Lifts the overall flavor with zesty brightness and balances richness.
- Salt and pepper, to taste: Season carefully to enhance all the layers of flavor harmoniously.
How to Make Healthy Salmon Salad with Avocado and Greek Yogurt Recipe
Step 1: Prep Your Ingredients
Start by draining the salmon thoroughly if you’re using canned, then break it up slightly with a fork. Dice the avocado, celery, and red onion evenly so every spoonful is a delightful mix of smooth, crisp, and tangy elements. Chop your fresh dill finely to release its aroma and prepare your lemon juice.
Step 2: Combine and Mash
Place all ingredients into a large mixing bowl: salmon, avocado, Greek yogurt, celery, red onion, dill, garlic powder, and lemon juice. Using a fork or potato masher, gently mash the salmon and avocado together. Don’t overdo it; you want to preserve some chunkiness for texture. Mix everything thoroughly so the flavors meld perfectly. Season with salt and pepper, tasting along the way to find your perfect balance.
Step 3: Ready to Serve
Once everything is combined and seasoned, your Healthy Salmon Salad with Avocado and Greek Yogurt Recipe is ready for the table. This salad’s vibrant flavors mean it can shine on its own or jazz up any meal, so feel free to dive right in!
How to Serve Healthy Salmon Salad with Avocado and Greek Yogurt Recipe
Garnishes
To add an extra wow-factor, sprinkle some additional fresh dill or a pinch of smoked paprika on top before serving. A few lemon wedges on the side can brighten up each bite further and make your presentation pop with color.
Side Dishes
This salmon salad pairs beautifully with crunchy whole-grain crackers, toasted pita bread, or fresh lettuce leaves for wraps. It also makes a delicious topping for grain bowls alongside quinoa or wild rice, adding both protein and creaminess to keep you full and satisfied.
Creative Ways to Present
Serve this salad on open-faced toasted sourdough for a trendy yet simple lunch. For a fresh twist, try stuffing it into ripe tomatoes or scoop it over a bed of mixed greens with cucumber and cherry tomatoes for a light, summery salad meal.
Make Ahead and Storage
Storing Leftovers
Your Healthy Salmon Salad with Avocado and Greek Yogurt Recipe keeps well in the fridge for up to 2 days when stored in an airtight container. The avocado might darken slightly but a squeeze of fresh lemon juice before storing can help maintain its vibrant color. Give it a gentle stir before serving.
Freezing
Because of the avocado and Greek yogurt, freezing this salad is not recommended as it can alter the texture and become mushy after thawing. It’s best enjoyed fresh or within a couple of days refrigerated.
Reheating
This salad is meant to be served cold or at room temperature, so reheating is unnecessary. Simply take it out of the fridge about 10 minutes before eating to bring it closer to room temperature for optimal flavor and texture.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! Cook and flake fresh salmon, then cool it before mixing it into the salad. Fresh salmon will add a slightly different texture but just as much delicious flavor.
Is Greek yogurt a good substitute for mayonnaise?
Yes! Greek yogurt provides creaminess similar to mayo but with fewer calories and more protein, making this salad healthier while still creamy and satisfying.
How ripe should the avocado be for this salad?
You want the avocado to be perfectly ripe—soft enough to mash easily but not mushy or brown. This ensures smooth creaminess and vibrant color in your salad.
Can I add other veggies to the salad?
Definitely! Chopped cucumber, bell peppers, or even shredded carrots can add nice color and crunch. Just be mindful not to overpower the balance of flavors.
Is this salad suitable for meal prep lunches?
Yes, it’s a fantastic option for meal prep. Just keep in mind to store it in an airtight container and consume within a couple of days for best freshness and taste.
Final Thoughts
There is something truly special about the Healthy Salmon Salad with Avocado and Greek Yogurt Recipe that makes it a go-to dish when you want delicious, nutritious food without fuss. Its creamy, tangy, and fresh flavors meld beautifully, making every forkful a little celebration. Give it a try—you might just find your new favorite quick meal that feels both indulgent and good for you!
Print
Healthy Salmon Salad with Avocado and Greek Yogurt Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
A delicious and healthy salmon salad featuring creamy avocado and tangy Greek yogurt, perfect for a quick and nutritious meal. Ready in just 20 minutes, this versatile salad can be enjoyed on its own, in sandwiches, or as a topping for greens and grain bowls.
Ingredients
Salmon Salad Ingredients
- 150 grams canned salmon, drained (approx. 5 ounces; or use cooked salmon)
- 1/2 medium avocado, ripe
- 1/4 cup plain Greek yogurt
- 1/2 cup diced celery (approx. 2 stalks)
- 1/4 cup diced red onion
- 1/4 cup fresh dill, chopped
- 1/2 teaspoon garlic powder
- 1/2 lemon, juice only
- Salt and pepper, to taste
Instructions
- Combine Ingredients: Add all prepped ingredients—salmon, avocado, Greek yogurt, celery, red onion, dill, garlic powder, and lemon juice—into a large bowl.
- Mash and Mix: Thoroughly mash the salmon and avocado together, then stir all the ingredients until well combined. Season with salt and pepper to your taste.
- Serve: Enjoy the salmon salad as desired. It pairs wonderfully in sandwiches, open-faced toasts, pita or lettuce wraps, on green salads, grain bowls, or simply on its own.
Notes
- Use fresh lemon juice for the best flavor.
- Cooked fresh salmon can be substituted in place of canned salmon.
- Adjust garlic powder and dill quantities to your preference.
- This salad can be stored covered in the refrigerator for up to 2 days.
- For added crunch, consider topping with chopped nuts or seeds.
