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Salmon and Avocado Salad

Rated as 4 out of 5 Stars

"This is a quick, fresh, light salad that makes a nice lunch or a light summer dinner."
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2 h 50 m servings 477
Original recipe yields 2 servings


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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Line a baking sheet with parchment paper; place salmon fillet on top.
  3. Bake salmon in the preheated oven until easily flaked with a fork, about 15 minutes. Let cool, about 10 minutes. Flake into bite-sized pieces with a fork.
  4. Combine cooled salmon, avocados, grape tomatoes, red bell pepper, and green onions in a large bowl. Drizzle lime juice and olive oil on top. Add kosher salt, black pepper, and chili powder; toss gently distribute evenly.
  5. Chill salad until flavors combine, 2 hours to overnight.

Nutrition Facts

Per Serving: 477 calories; 35.1 27.9 21 36 269 Full nutrition

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Way too long to cook salmon of that size and did not add green pepper, but with less cooking and no peppers the salad was very good. Thank you for posting!