Salmon salad (Mediterranean style)

5 from 1 vote

Salmon salad (Mediterranean style)

This salmon salad with lettuce, avocado and other veggies can be made with fresh or canned salmon. The easy dressing with lemon, dill and olive oil makes it irresistible!

Prep Time20

Total Time20

Course: Lunch, Salad

Cuisine: gluten-free, Healthy, Mediterranean

Servings: servings

Calories: 255kcal

Author: Makos

Ingredients

For the salad:

3 salmon fillets, cooked
9 lettuce leaves, chopped
1 cup cherry tomatoes, sliced
1 cups sliced cucumber
¼ cup sliced Kalamata olives or black olives
¼ cup chopped or sliced red onion or pickled onions
1-2 avocados, sliced
a few sprigs of dill weed, chopped

For the dressing:

2 tablespoons finely chopped dill weed
2 tablespoons freshly squeezed lemon juice
4 tablespoons olive oil
1 teaspoon dried garlic powder
salt and pepper to taste

Instructions

Make the salad: Add all the vegetables for the salad to a large bowl and mix well. Then place the cooked salmon on top.
Make the dressing: Transfer the ingredients for the dressing to a small bowl and mix well with a fork until combined (you can also put it in a jar and shake well to combine).
Add the dressing over the salad, flake the salmon with a fork and mix gently.

Notes

This salad makes approximately 6 servings as a side or 3 servings as a main dish.

The salmon fillets should be about 6 ounces (170 grams) each, weighted before cooking.

For detailed cooking instructions see this article for easy salmon in the oven or in the air-fryer.

For a juicier salad make the dressing with 3 tablespoons lemon juice and 6 tablespoons olive oil.

I like to add chopped dill weed both in the salad and the dressing, but you can choose to add it to one of the two.

Nutrition