Avocado Salmon Salad

This recipe is a simple and healthy lunch, snack or even dinner option that I recently threw together and loved! I am a big fan of both salmon and avocado, so I’ve had this idea for quite some time and am glad I finally gave it a try.

The salad is super versatile and can also be easily customizable to your preferences. You could eat it with pita chips (my favorite) or crackers, on toast or a bagel, as a sandwich or even plain with a spoon! There are also a variety of substitutions below that may help you choose the ingredients that work best for you.

Health Benefits

  • Salmon is a great source of protein, heart healthy omega-3 fatty acids and other beneficial vitamins and minerals.
  • Avocado is also full of heart healthy unsaturated fats and other nutrients, such as vitamin K, folate, vitamin C and potassium.
  • Greek yogurt is another great protein source and is also packed with probiotics to promote gut health and calcium to support your skeletal system.

Substitutions

  • Canned salmon or cooked and shredded salmon can be used to achieve this delicious recipe, but you can also try it with chicken or tuna if you have that available instead.
  • If you are part of the 20% that thinks cilantro tastes like soap, leave it out or replace it with some herbs of your choice, such as parsley or dill.
  • As always, if you don’t like an ingredient or don’t have it, leave it out and get creative with ways to replace it with what you have!

Salmon Salad with Avocado

  • Servings: 2 servings
  • Print

This healthy salmon salad recipe is perfect for a quick and easy lunch and can be eaten in a variety of ways- with crackers, as a sandwich, on toast or even plain.

Ingredients

  • 5 oz can of salmon, drained or 1/2 cup cooked salmon, flaked
  • 2 tablespoons plain greek yogurt
  • 1/2 avocado, diced
  • 2 teaspoons cilantro, finely chopped
  • garlic salt to taste
  • pepper to taste

Directions

  1. In a small bowl, add all of the ingredients and gently stir until combined.
  2. Pair with pita chips or crackers, put it on some toast or a bagel, make a sandwich with it or eat it plain and enjoy!

Thanks for following along and I hope you also enjoy this quick and easy recipe!

Brit


Kale & Greens Caesar Salad with Roasted Chickpeas

This is a healthy and delicious caesar salad recipe that is now my new favorite side salad with dinner. It’s pretty simple and makes for an easy side, but can be built up to make it a meal. For example, you can add salmon or chicken to it along with some roasted sweet potatoes, brussel sprouts and whatever other toppings you like and have available.

Health Benefits:

  • Kale is a nutrient dense food that contains high quantities of vitamins A, K and C. Along with this, calcium, magnesium, potassium and iron can also be found within these dark leafy greens.
  • Chickpeas provide carbohydrates for energy, fiber that aids in digestion and gut health and are a plant-based protein.
  • Bolthouse Farms Creamy Caesar Yogurt Dressing is a better alternative to many dressings, as they use no artificial preservatives or flavors, have less total fat than the leading brand and are also a small source of protein.

Kale & Greens Caesar Salad with Roasted Chickpeas

A healthy and delicious caesar salad recipe that can be eaten as a side or built up to a meal.

Ingredients

  • 1 can chickpeas, drained
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 4-5 cups chopped kale and greens
  • 1 teaspoon olive oil
  • 1/2 teaspoon lemon juice
  • 2 tablespoons Creamy Caesar Yogurt Dressing
  • grated parmesan, to tasteĀ 

Directions

  1. Start by heating a skillet with 1 tablespoon olive oil and add in the drained chickpeas. Sprinkle in the paprika, garlic powder and cumin, then stir gently to coat all of the chickpeas. Continue to stir occasionally on medium-low heat until chickpeas are hot and begin to crisp.
  2. While chickpeas are roasting, wash and chop greens, then mix in bowl with 1 tsp olive oil and lemon juice. Gently massage greens in this mixture to lessen the bitterness of the kale.
  3. To put the salad together, add your caesar dressing (I recommend Bolthouse Farms) and toss your salad to incorporate it evenly. Next, add and toss the majority of the roasted chickpeas and your desired amount of parmesan. Top it off with the rest of the chickpeas and another sprinkle of parmesan for visual appeal and enjoy!

As always, I’d love to know if you try this recipe and hear any feedback you might have from it! I hope you enjoy and have a great rest of your day!!

-Brit