Diet & Healthy
Grilled Salmon Salad with Fresh & Creamy Lemon Avocado Sauce
Prep
15 min
Cook
10 min
Servings
2
Level
Easy
This salad combines savory grilled salmon with crispy skin, paired with a smooth, creamy lemon avocado sauce made without mayonnaise. Fresh greens, sweet cherry tomatoes, and a sprinkle of red onion blend perfectly with the juicy texture of the salmon. Perfect as a healthy, filling lunch that's still light on the stomach.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams salmon fillet
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp olive oil
- 100 grams curly lettuce/romaine, torn into pieces
- 10 pieces cherry tomatoes, halved
- 1 piece Japanese cucumber, thinly sliced
- 1/4 piece red onion, thinly sliced
- 50 grams boiled sweet corn kernels
- 1 piece ripe avocado
- 2 tbsp lemon juice
- 3 tbsp plain unsweetened yogurt
- 1 clove garlic, finely minced
- 1/4 tsp salt for the sauce
- 2-3 tbsp boiled water (to thin the sauce)
- 1 tsp toasted sesame seeds (optional, for topping)
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👩🍳 Instructions
- 1 Rub the salmon fillet evenly with salt and black pepper, then let it sit for 10 minutes to let the seasoning soak in.
- 2 Heat a non-stick pan with 1 tbsp of olive oil. Grill the salmon skin-side down first for 4 minutes until the skin is crispy, then flip and cook the other side for 3-4 minutes until evenly cooked through. Remove from the pan, let it cool slightly, then flake or cut into pieces.
- 3 Make the avocado sauce: scoop out the avocado flesh and put it into a blender along with the lemon juice, plain yogurt, minced garlic, and salt. Blend until smooth, adding water little by little until it reaches the thickness of a creamy salad dressing.
- 4 Arrange the lettuce, cherry tomatoes, Japanese cucumber, red onion, and sweet corn in a large serving bowl.
- 5 Place the grilled salmon pieces on top of the vegetables, then drizzle with the lemon avocado sauce to taste.
- 6 Sprinkle with toasted sesame seeds and the remaining olive oil as a finishing touch. Serve immediately while the salmon is still warm.
💡 Tips
• Choose an avocado that is fully ripe (slightly soft when pressed) so the sauce turns out creamier and not bitter.
• Don't overcook the salmon; cook it just until the center is still a bit pink so the texture stays juicy and doesn't dry out.
• It's best to make the avocado sauce close to serving time, as it can easily brown due to oxidation.
• For a more budget-friendly version, the salmon can be swapped for grilled chicken breast without sacrificing the deliciousness of this salad.
📊 Nutrition Facts / serving
365 kkal
Calories (kcal)
24 gg
Protein
26 gg
Fat
14 gg
Carbs
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