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Salmon Avocado Salad


"I came up with this recipe as a substitute for bread. It's very easy and fresh in flavor."
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10 m servings 273 cals
Original recipe yields 2 servings

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  • Prep

  • Ready In

  1. Layer avocado and cucumber on a serving plate; top with lemon juice, salt, and dill.
  2. Mix salmon and creamy salad dressing together in a bowl; spoon over avocado and cucumber. Sprinkle capers over salmon mixture.


  • Cook's Notes:
  • Cooked fresh salmon can be substituted for the canned.
  • You can add carrots or celery if desired.

Nutrition Facts

Per Serving: 273 calories; 15.9 g fat; 6.5 g carbohydrates; 26.3 g protein; 48 mg cholesterol; 654 mg sodium. Full nutrition

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Read all reviews 4
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I made it as written (so easy), and everyone loved it! Very savory and fresh, I know it will be a popular summer meal . Thanks!

I used a creamy seafood mustard sauce instead of the creamy dressing and fresh dill. This was a tasty and simple to prepare bite.

This was a great change up to my salad choices. Loved it. With or without the miracle whip

I must admit I'm not a big fan of Miracle Whip® however it worked well with the salmon. The perfect light salad for lunch. I agree with the submitter that celery would work well as an addition.