Salmon Avocado Citrus Salad
Fast, high-protein salad with real richness and a bright finish. No mayo, no bland.
Timing note: 20 mins
Salmon Avocado Citrus Salad
Fast, high-protein salad with real richness and a bright finish. No mayo, no bland.
Timing note: 20 mins
The Key Move
Use citrus + olive oil as the dressing backbone--acid keeps salmon tasting clean and prevents the salad from going heavy.
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The Setup
- Mixing Bowl
- Whisk
The Mise en Place
5 of 10Your prep station before cooking begins
My salad feels too heavy, not bright enough.
Ah, it happens! The dressing needs a little more lift. You want that citrus to cut through the richness. Try adding another tablespoon of lemon juice and a tiny pinch of salt. That…
There's a lot of extra liquid pooling at the bottom of my salad.
That usually means some moisture wasn't fully removed before tossing.
Chef's Notes
Best fresh. If meal-prepping, keep dressing separate and add avocado right before eating.
The Method
WHISK
Prep aheadWhisk orange (1 whole) pieces (or juice from segments), lemon juice (2 tbsp), olive oil (3 tbsp), Dijon, salt, and pepper into a loose citrus vinaigrette.
Dijon is the glue that helps oil and citrus stay together. • Oil and citrus look lightly emulsified • Citrus aroma pops immediately
Dressing tastes bright and slightly salty
ASSEMBLE
In a bowl, toss greens and cucumber (1 whole) with half the dressing. Top with salmon and avocado (2 whole).
Dress the greens first so the salad stays crisp. • No pooling dressing at the bottom • Fresh greens smell with citrus
Greens are lightly coated, not drenched
FINISH
Drizzle remaining dressing over salmon and avocado (2 whole). Taste and adjust with a pinch more salt if needed.
Salt wakes up the citrus. Under-salted salads taste dull even with acid. • Avocado looks glossy, not smashed • Bright citrus finish
Salad tastes balanced: rich, bright, and clean
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