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Salmon Avocado Salad

Salmon Avocado Salad |

Do you know what I love about this time of year? Simple summer salads! Light + refreshing…and you can throw together in just a few minutes. And the best part? You can use leftovers, as I do here with the salmon. In a few simple steps, you have a salmon avocado salad! 

But if you don’t feel like cooking up fresh salmon, canned salmon is a great alternative.

This salad is also autoimmune paleo (AIP) friendly. Enjoy!

Salmon Avocado Salad

Prep Time: 10 mins
Total Time: 10 mins
Servings: 2 salads
Author: Lisa Bryan
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This simple salmon avocado salad is both light and refreshing. You can throw it together in just a few minutes with both fresh and leftover salmon. 


  • 6 cups baby spinach
  • 2 servings salmon, cooked
  • 1 avocado, diced
  • 1 cucumber, peeled and sliced


  • 4 tbsp olive oil
  • 2 tbsp lemon juice


  • Divide the spinach between two plates.
  • Break up the salmon into small pieces and place on top of spinach.
  • Place half of the diced avocado and half of the cucumber on top.
  • Mix the dressing ingredients together in a small bowl and drizzle on top.


Calories: 691kcal, Carbohydrates: 16g, Protein: 39g, Fat: 54g, Saturated Fat: 7g, Cholesterol: 93mg, Sodium: 156mg, Potassium: 2026mg, Fiber: 9g, Sugar: 3g, Vitamin A: 8760IU, Vitamin C: 46mg, Calcium: 143mg, Iron: 4.8mg
Course: Salad
Cuisine: American
Keyword: easy salmon salad recipe, Salmon Avocado Salad, Salmon Salad
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4 comments on “Salmon Avocado Salad”

  1. Please share the recommended portion size for each salmon serving? Is the nutritional information per serve? Thanks.

  2. Hello!
    Is the calorie count for the whole dish (2 servings) or just 1 serving ? I have been wondering for many of the wonderful recipes you post :-)