If you are looking for a dish that’s fresh, nourishing, and packed with flavor, then you are going to absolutely love this Healthy Salmon Salad with Avocado and Greek Yogurt Recipe. It’s a vibrant mix that brings together creamy avocado and tangy Greek yogurt with tender salmon, creating the perfect balance of taste and texture. Whether you want a quick lunch, a satisfying snack, or a protein-rich addition to your meals, this salad is a true winner that feels both indulgent and guilt-free.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the quality of each ingredient. Every component serves a purpose, adding layers of texture, color, and nutrition to make this salad truly special and satisfying.
- 150 grams canned salmon: Provides rich protein and omega-3 fatty acids, and using canned salmon makes the recipe super convenient without sacrificing flavor.
- 1/2 ripe avocado: Adds creaminess and healthy fats that perfectly complement the salmon’s richness.
- 1/4 cup plain Greek yogurt: Brings a tangy freshness while keeping the salad moist without extra calories.
- 1/2 cup diced celery: Offers a delightful crunch and a mild, refreshing flavor to contrast the creamy ingredients.
- 1/4 cup diced red onion: Adds a subtle sharpness and a beautiful color contrast to the salad.
- 1/4 cup fresh dill, chopped: Infuses the mixture with bright, herbaceous notes that elevate the overall taste.
- 1/2 teaspoon garlic powder: Introduces a gentle kick of savory depth without overpowering the natural flavors.
- Juice of 1/2 lemon: Lifts the flavors with fresh acidity and keeps everything vibrant.
- Salt and pepper to taste: Essentials that bring the whole dish together, enhancing each ingredient perfectly.
How to Make Healthy Salmon Salad with Avocado and Greek Yogurt Recipe
Step 1: Combine Your Ingredients
Start by placing all your prepped ingredients—the canned salmon (drained), diced celery, red onion, chopped fresh dill, garlic powder, lemon juice, and the creamy players, avocado and Greek yogurt—into a large mixing bowl. This makes it easy to incorporate everything evenly right from the get-go.
Step 2: Mash and Mix
Next, gently mash the salmon and avocado together using a fork or potato masher; this helps break down the salmon while keeping some chunkiness for texture. Then stir in the diced celery, onion, dill, and Greek yogurt until everything is evenly distributed. At this stage, season with salt and pepper to your liking, adjusting the flavor so every bite sings with balance.
Step 3: Serve It Up
Once mixed to creamy, dreamy perfection, your Healthy Salmon Salad with Avocado and Greek Yogurt Recipe is ready to enjoy. It’s wonderfully versatile, perfect for dolloping onto toast, stuffing into pita pockets, wrapping in lettuce leaves, or scooping onto your favorite green salad or grain bowl for a hearty, wholesome meal.
How to Serve Healthy Salmon Salad with Avocado and Greek Yogurt Recipe
Garnishes
Adding garnishes is a simple way to take this salad to the next level. Fresh dill sprigs or thin lemon slices brighten up the presentation and offer an inviting aroma. A sprinkle of chili flakes or cracked black pepper can bring a hint of heat, while some chopped chives add a fresh bite that pairs perfectly with the creamy salad base.
Side Dishes
This Healthy Salmon Salad with Avocado and Greek Yogurt Recipe shines when paired with light, crisp side dishes. Think along the lines of crunchy cucumber slices, heirloom cherry tomatoes, or a fresh garden salad. For a heartier meal, serve alongside quinoa, brown rice, or roasted vegetables for wholesome nourishment that keeps you satisfied for hours.
Creative Ways to Present
Don’t just stick to classic serving methods—try filling avocado halves or halved bell peppers with the salad for a fun and colorful twist. Spoon it onto rice cakes or whole-grain crackers for an easy appetizer, or layer it between slices of whole grain bread for a healthy sandwich option. The possibilities are endless and delicious!
Make Ahead and Storage
Storing Leftovers
This salmon salad keeps beautifully in the fridge for up to 2 days when stored in an airtight container. Because avocado can oxidize and turn brown, try to press plastic wrap directly onto the salad surface or add a little extra lemon juice before sealing to help keep it fresh and appetizing.
Freezing
Freezing this salad is not recommended due to the creamy avocado and yogurt, which tend to change texture when frozen and thawed. It’s best enjoyed fresh or refrigerated for short-term storage to maintain that perfect creaminess and flavor.
Reheating
This salad is designed to be eaten cold or at room temperature, making reheating unnecessary. Just give it a gentle stir before serving again to bring back its creaminess and texture. If you add it to a warm dish, adding it at the end will preserve its bright, fresh flavors.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! Cooked fresh salmon works great in this recipe. Just flake it into your bowl and proceed as usual. Canned salmon provides convenience and a slightly different flavor, but fresh is delicious too.
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt on hand, plain yogurt or even mayonnaise can be used. Just keep in mind Greek yogurt lends a nice tang and extra protein, so substitutes might change the flavor slightly.
Is this salad suitable for meal prep?
Yes! It makes an excellent meal prep option for lunches or snacks. Just prepare it fresh and store it properly in the fridge. Avoid mixing it too far ahead to keep the avocado from browning too much.
Can I add other vegetables or herbs?
Definitely! Feel free to experiment by adding diced cucumber, radishes, or fresh parsley instead of dill. These variations bring new textures and flavors while keeping the salad vibrant and healthy.
How many servings does this recipe make?
This Healthy Salmon Salad with Avocado and Greek Yogurt Recipe yields about 2 servings, perfect for a small meal or sharing as a light appetizer.
Final Thoughts
There is something truly satisfying about a dish that’s effortless to prepare yet bursting with flavor, and this Healthy Salmon Salad with Avocado and Greek Yogurt Recipe delivers exactly that. It’s refreshing, wholesome, and endlessly adaptable. Whether you’re looking to boost your weekday lunches or simply enjoy a tasty, nutritious salad, I encourage you to give this recipe a try. Your taste buds and your body will thank you!
Print
Healthy Salmon Salad with Avocado and Greek Yogurt Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
This Healthy Salmon Salad combines canned salmon with creamy avocado and tangy Greek yogurt for a nutritious and delicious meal. Enhanced with celery, red onion, fresh dill, and lemon juice, it offers a fresh and vibrant flavor profile perfect for sandwiches, lettuce wraps, or grain bowls.
Ingredients
Salmon Salad Ingredients
- Approx. 150 grams canned salmon, drained (approx. 5 ounces; OR use cooked salmon)
- 1/2 a medium-sized avocado (ripe)
- 1/4 cup plain Greek yogurt
- 1/2 cup diced celery (approx. 2 stalks)
- 1/4 cup diced red onion
- 1/4 cup fresh dill, chopped
- 1/2 tsp garlic powder
- 1/2 a lemon, juice only
- Salt + pepper, to taste
Instructions
- Combine Ingredients: Add all prepped ingredients into a large bowl, including canned salmon, diced celery, diced red onion, fresh dill, Greek yogurt, garlic powder, and lemon juice.
- Mash and Mix: Mash the salmon and avocado together with a fork until well combined. Stir everything thoroughly to create a creamy, cohesive salad. Season with salt and pepper according to taste.
- Serve: Serve the salmon salad as desired, such as in sandwiches, open-faced toasts, pita or lettuce wraps, green salads, or grain bowls for a nutritious meal.
Notes
- For a fresher taste, use cooked fresh salmon instead of canned if preferred.
- Adjust the amount of Greek yogurt to control the creaminess of the salad.
- Add chopped capers or mustard for extra flavor variations.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days.
- This salad is best served chilled or at room temperature.
