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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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2 comments on “Salmon Avocado Salad”

  1. 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 :-)