Grilled Salmon and Avocado Salad Recipe

What To Do With Left-Over Grilled Salmon?

Last night I grilled some fresh grilled salmon and served it to my family with a tomato, basil & mozzarella salad with the tomatoes and basil straight out of our garden.

There was extra salmon because my oldest daughter decided to watch one of her schoolmates play basketball in a local summer league. So for lunch today, my youngest daughter searched online for a recipe to use the salmon and found one we adapted to work with ingredients we had on hand.

Ingredient Substitutions

The original recipe called for arugula for the greens, but we didn't have any, so we substituted romaine lettuce. The romaine worked fine, and I'm sure you could try red or green leaf lettuce or even bib lettuce.

My daughter didn't want to use raw onion in our version, so we left it out but didn't let that stop you from adding it if you enjoy it in your salads.

Another change we made had to do with the avocado. The recipe had you make the salad using the salmon and other ingredients and serve it all on top of half an avocado. When my daughter was eating her lunch, she loved the salad taste but found extracting the avocado difficult.

On our second try, we cut and removed cubes of avocado from the skin, added it back into the other salad ingredients, and served the salad in the skin of the avocado—a big difference and much easier to eat.

📖 Recipe

Print Recipe

Grilled Salmon and Avocado Salad Recipe

An excellent seafood dish for the entire family

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Main Course

Cuisine: American

Keyword: avocado, salmon

Servings: 2 servings

Ingredients

• 8 ounces salmon cooked, grilled or roasted
• 1 stalk celery cleaned, trimmed & finely chopped
• ½ head romaine lettuce washed, dried and sliced thinly
• 1 lemon
• 2 tablespoons sour cream
• 1 tablespoon Dijon mustard
• 1 large avocado
• salt & pepper to taste

US Customary - Metric

Instructions

• Prep all the ingredients.
• Add the chopped celery, lettuce, sour cream, and Dijon mustard in a medium-sized bowl. Add the lemon zest and juice from ½ a lemon and gently stir all the ingredients.
• Using a fork, flake pieces of salmon from the filet and add them to the rest of the salad. Again, give all the ingredients a gentle stir.

  You want to be careful, so you end up with nice chunks of salmon.
• Slice the avocado in half long ways, remove the pit and score the avocado halves into crosspatch cubes. Using a spoon, carefully remove the avocado cubes from each half, being careful to preserve the skin.
• Add the avocado cubes to the rest of the salad mixture and again carefully stir to combine all the ingredients.
• Season with salt and pepper, taste, and adjust seasonings.
• Spoon the avocado and salmon salad back into the avocado skins and serve. The salad is delicious, and the presentation is spectacular.

Notes

If you don't have leftover cooked salmon, grill or roast a piece of fresh salmon until it is perfectly cooked and flaky.

I only used the zest from a quarter of a lemon and the juice from half the lemon.

Big News

Today my youngest daughter Maddie had her braces removed. Hurrah for Maddie!

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