Kardashian Salmon Avocado Salad Recipe

This salad is a reminder that luxury can be simple and quick. I love how it feels both celebratory and easy, perfect for those days when you want something nourishing but don’t want to fuss. The salmon’s richness paired with the fresh, slightly tangy avocado makes every bite a little indulgence.

Why I keep coming back to this salad

It’s quick, adaptable, and feels luxurious without overdoing it. The flavors stay bright and fresh, especially when you want something nourishing but not heavy. Plus, it’s a good way to get that satisfying, high-quality protein and good fats in one simple bowl.

Breaking down the ingredients

• Salmon fillet: Rich in omega-3s, needs gentle handling to stay tender and flaky.
• Avocado: Creamy and buttery, adds that lush texture and mild flavor.
• Cherry tomatoes: Sweet, juicy bursts that brighten the salad’s overall flavor.
• Red onion: Sharp and pungent, balances the richness of the salmon and avocado.
• Lemon juice and olive oil: Bright, zingy, and fruity, elevate the fresh ingredients.
• Herbs or microgreens: Fresh, fragrant, and optional but make the dish lively.
• Salt and pepper: Basic seasonings that make everything pop.

Tools of the trade for a fuss-free salad

• Baking sheet: To roast or bake the salmon evenly.
• Small whisk or fork: To make the dressing quickly and smoothly.
• Chef’s knife: For slicing avocado, tomatoes, and onion.
• Cutting board: To prepare all fresh ingredients safely.
• Salad tongs or large spoon: To assemble and serve the salad.

Step-by-step to salmon and avocado freshness

Step 1: Preheat your oven to 200°C (400°F).

Step 2: Line a baking sheet with parchment paper.

Step 3: Pat the salmon dry and season with salt, pepper, and a squeeze of lemon.

Step 4: Place the salmon skin-side down on the baking sheet.

Step 5: Bake for 12-15 minutes until the flesh is opaque and flakes easily.

Step 6: While salmon cools slightly, prepare the avocado and other toppings.

Step 7: Slice the avocado, cherry tomatoes, and red onion thinly.

Step 8: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper for the dressing.

Step 9: Flake the salmon gently with a fork, removing any bones.

Step 10: Arrange the greens on a plate, top with avocado, tomatoes, onion, and salmon.

Step 11: Drizzle with the dressing and finish with herbs or microgreens if desired.

Step 12: Serve immediately for best flavor and texture.

Salmon and Avocado Salad

This salad features flaky, oven-baked salmon paired with creamy avocado, cherry tomatoes, and red onion, all dressed in a bright lemon and olive oil vinaigrette. The dish combines rich textures with fresh, tangy flavors, creating a nourishing yet elegant meal that’s quick to prepare. Perfect for a light, satisfying lunch or dinner.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Main Course

Cuisine: Healthy

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 fillets salmon fillets preferably skin-on
• 1 ripe avocado firm but ripe, for slicing
• 1 cup cherry tomatoes halved
• 1/4 cup red onion thinly sliced
• 2 tablespoons olive oil for dressing
• 1 tablespoon lemon juice freshly squeezed
• to taste salt and pepper for seasoning
• a few microgreens or herbs microgreens or fresh herbs optional, for garnish

Equipment

• Baking sheet
• Small whisk or fork
• Chef's knife
• Cutting board
• Salad tongs or large spoon

Method

 

1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Pat the salmon fillets dry with paper towels, then season generously with salt, pepper, and a squeeze of lemon for a fresh flavor.
3. Place the salmon skin-side down on the prepared baking sheet and bake for 12-15 minutes, until the flesh is opaque and flakes easily with a fork.
4. While the salmon cools slightly, slice the avocado into thin, even pieces, halve the cherry tomatoes, and thinly slice the red onion.
5. In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and pepper to make a bright, zesty dressing.
6. Gently flake the cooled salmon into bite-sized pieces, removing any bones if necessary.
7. Arrange a bed of fresh greens or simply place the sliced avocado on a serving plate, then top with cherry tomatoes, red onion, and flaked salmon.
8. Drizzle the dressing over the salad, then garnish with microgreens or herbs if using, for a lively finish.
9. Serve immediately to enjoy the fresh textures and vibrant flavors.

Notes

For an extra layer of flavor, consider adding capers or a sprinkle of feta cheese. This salad is best enjoyed fresh but can be stored briefly in the fridge for up to a few hours.

Cooking checkpoints and tips for perfection

• Salmon should be opaque and flaky, not dry. Check at 12 minutes.
• Avocado should be ripe, creamy, and vibrant green.
• Dressing should be bright, not greasy; taste and tweak before pouring.
• Keep the salad assembly quick to prevent greens from wilting.

Common mistakes and how to fix them

• Overcooking the salmon.? Salmon is dry → Cover with foil during baking or reduce heat slightly.
• Sliced avocado turning brown.? Avocado browns quickly → Toss with lemon juice immediately after slicing.
• Oversaturated dressing.? Dressing is too oily → Whisk in a bit more lemon or vinegar.
• Letting the salad sit too long.? Salad ingredients look dull → Serve immediately after assembling.

This salad isn’t just about the ingredients, it’s about the way they come together in a quick, no-fuss way that feels indulgent. It’s perfect for a weeknight dinner or a lazy weekend brunch. Feel free to swap ingredients based on what’s in your fridge or your mood. The key is to keep it light, bright, and honest — just like good food should be.

Olivia

Hi there! I’m Olivia Chen-Williams, a 54-year-old late-blooming cook, career coach, and the face behind Turn Around At 50 – a food blog that proves it’s never too late to start something new (even if your first attempt burns to a crisp!).