Salmon & Avocado Salad

Salmon & Avocado Salad

Recipe by Avocados from Peru


Clean, wash, and spin-dry the spinach. Cut cherry tomatoes into halves. Clean green onions and cut into slices. Cut avocados into halves and remove pit from each avocado. Peel and cut avocado flesh into long slices. Gently mix together in a large bowl.

Cut salmon filet into 4 pieces and season with coarse salt and pepper. Start with skin side down and cook each side for 4-5 minutes (or until lightly browned) in a non-stick grill pan over medium heat. Take off heat and set aside to rest.

For the dressing, whisk together orange juice, olive oil, mustard, honey, salt, and pepper. Gently toss with the avocado salad. Serve onto 4 plates and finish off by placing a piece of salmon on top of each salad.


4 Servings

Total Time

30 Minutes


150 g (1/4 pound) baby spinach

200 g (1/2 pound) cherry tomatoes

3 green onions

2 Peruvian avocados

800 g ( 1 ¾ pound) salmon filet

Coarse salt, to taste

Pepper, to taste

Juice of 1 orange

4 – 5 tablespoons olive oil

2 teaspoons mustard

1 teaspoon honey