If you are on the hunt for a bright, nourishing, and utterly delicious meal, the Healthy Salmon Salad with Avocado and Greek Yogurt Recipe must be on your radar. This vibrant salad combines the rich, omega-3-packed goodness of salmon with creamy avocado and tangy Greek yogurt, creating a perfect harmony of flavors and textures that feel fresh, satisfying, and wholesome. Whether you need a quick lunch or a light dinner, this salad is surprisingly versatile and comes together in minutes, making healthy eating feel effortless and exciting.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in delivering that perfect balance of creamy texture, fresh crunch, and zesty flavor. Plus, they are all simple, easy to find, and naturally nutritious, bringing both color and health benefits to your plate.
- Approx. 150 grams canned salmon: Packed with omega-3 fatty acids and protein, canned salmon is a convenient and flavorful base for this salad.
- 1/2 a medium-sized avocado: Ripe avocado adds creamy richness and a smooth texture that pairs beautifully with the salmon.
- 1/4 cup plain Greek yogurt: This tangy, thick yogurt provides a lighter, healthier alternative to mayonnaise, boosting the salad’s creaminess and adding protein.
- 1/2 cup diced celery: Adds an essential crisp crunch and fresh green color to balance the richness.
- 1/4 cup diced red onion: Offers a mild bite and vibrant purple hue that lifts the flavors.
- 1/4 cup fresh dill, chopped: Introduces an herbal, fragrant note that complements both salmon and avocado brilliantly.
- 1/2 tsp garlic powder: Adds subtle depth and warmth without overpowering the salad.
- 1/2 a lemon, juice only: The bright acidity of fresh lemon juice ties everything together and keeps the avocado from browning.
- Salt + pepper, to taste: Essential seasoning to enhance all the natural flavors in the salad.
How to Make Healthy Salmon Salad with Avocado and Greek Yogurt Recipe
Step 1: Combine Your Ingredients
Start by gathering all your prepped ingredients—drained salmon, diced celery, red onion, chopped dill, and a squeeze of lemon juice—and place them into a large mixing bowl. This step gives you a visual sense of the salad’s vibrant colors and invites you into the fun of assembling fresh ingredients.
Step 2: Mash and Mix
Using a fork or a potato masher, gently mash the salmon and ripe avocado together right in the bowl. This creates a creamy base without making it too smooth, maintaining some texture for a delightful mouthfeel. Once mashed, stir in the plain Greek yogurt and garlic powder, mixing everything until well combined. Finally, season with salt and pepper to your liking. At this stage, your kitchen will be filled with mouthwatering scents and you’ll realize how easy this recipe is to pull off.
Step 3: Ready to Serve
By now, your Healthy Salmon Salad with Avocado and Greek Yogurt Recipe is ready to enjoy. Whether you want to keep it simple or dress it up, this salad shines in numerous ways. Serve it chilled or at room temperature depending on your preference.
How to Serve Healthy Salmon Salad with Avocado and Greek Yogurt Recipe
Garnishes
A sprinkle of extra fresh dill or some thinly sliced radishes on top adds extra color and a bit of crunch. A dash of smoked paprika or a drizzle of olive oil can also enhance the flavor profile beautifully. These small touches make the dish feel extra special and inviting.
Side Dishes
This salad pairs wonderfully with a crisp green salad drizzled with a light vinaigrette, whole-grain crackers, or warm pita bread. For a heartier meal, consider serving it alongside roasted vegetables or a simple grain bowl featuring quinoa or brown rice for a complete nutritional boost.
Creative Ways to Present
Thinking outside the bowl? Use this salmon salad as a filling for lettuce wraps or stuff it into halved cherry tomatoes for bite-sized appetizers. Open-faced on toasted sourdough bread or mixed with cooked pasta also makes for a clever twist that impresses guests and keeps lunchtime interesting.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, simply place them in an airtight container and store in the refrigerator for up to 2 days. The flavors actually deepen with a little resting time, although the salad is always best enjoyed fresh for optimal texture of the avocado and celery.
Freezing
Because of the avocado and Greek yogurt, freezing this salad is not recommended. These ingredients tend to separate and lose their creamy texture once thawed, so it’s best to enjoy this recipe fresh or within a couple of days refrigerated.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating is unnecessary. Simply take it out of the fridge, give it a gentle stir, and it’s ready to serve again with all of its fresh, creamy goodness intact.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! Cooked fresh salmon can be flaked into the salad just as easily. It adds a slightly different texture and flavor but keeps the salad just as delicious and nutritious.
Is Greek yogurt necessary, or can I substitute it?
While Greek yogurt provides a creamy texture and tang without added fat, you can substitute it with regular yogurt or even mayonnaise if preferred—just keep in mind this changes the nutritional profile.
How ripe should the avocado be for this recipe?
Choose an avocado that yields slightly to gentle pressure but isn’t mushy. A perfectly ripe avocado blends smoothly with the salmon and adds delightful creaminess without being overpoweringly soft.
Can I add other herbs to the salmon salad?
Certainly! Fresh parsley, chives, or tarragon all make great alternatives or additions to dill, depending on your personal taste preferences.
Is this salad suitable for meal prep lunches?
Yes, it’s a fantastic, protein-packed option for meal prepping. Just keep it chilled and consume within a couple of days to enjoy peak freshness and flavor.
Final Thoughts
Sharing this Healthy Salmon Salad with Avocado and Greek Yogurt Recipe feels like passing along a little secret for easy, wholesome eating that never disappoints. It’s vibrant, quick, and full of good-for-you ingredients that satisfy both your taste buds and your body. Give it a try next time you want something fresh, nourishing, and simply delicious—you might just find yourself making it again and again!
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 protein-rich canned salmon with creamy avocado and tangy Greek yogurt for a nutritious, delicious meal. Packed with fresh dill, celery, and red onion, this no-cook salad is quick to prepare, versatile, and perfect for sandwiches, wraps, or salads.
Ingredients
Salmon & Vegetables
- 150 grams canned salmon, drained (approx. 5 ounces; or cooked salmon)
- 1/2 medium avocado, ripe
- 1/2 cup diced celery (approx. 2 stalks)
- 1/4 cup diced red onion
- 1/4 cup fresh dill, chopped
Other Ingredients
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon garlic powder
- Juice of 1/2 a lemon
- Salt and pepper, to taste
Instructions
- Combine Ingredients: Add all prepped ingredients—canned salmon, avocado, Greek yogurt, celery, red onion, fresh dill, garlic powder, and lemon juice—into a large bowl.
- Mash and Mix: Using a fork or spoon, mash the salmon and avocado together gently until well combined. Stir everything thoroughly to blend the flavors evenly. Season with salt and pepper according to your taste preferences.
- Serve: Enjoy this salmon salad immediately or chill for better flavor. Serve as a filling for sandwiches, open-faced toasts, pita pockets, lettuce wraps, atop green salads, or grain bowls for a wholesome meal.
Notes
- Use fresh cooked salmon instead of canned for a different texture.
- For extra tanginess, add a splash of apple cider vinegar or Dijon mustard.
- Adjust garlic powder based on your preference or substitute with fresh minced garlic.
- This salad stores well for up to 2 days refrigerated in an airtight container.
- Omit the yogurt if you prefer a dairy-free version; you can substitute with vegan mayo or mashed avocado alone.
