Salmon and Avocado Salad was not something I grew up eating, but it has quietly become one of my most-cooked weeknight meals over the last few years. My husband thinks a proper salad means cucumber and tomato with chaat masala, full stop. The first time I made this, he looked at the plate sideways and said, “This is dinner?” He asked for seconds. That settled the argument.
What keeps me coming back is the potatoes. I know that sounds like a strange thing to fixate on, but boiling the new potatoes just until tender and leaving them warm when you build the salad changes the whole thing. You get this contrast of warm starch and cold leaves and that creamy avocado, and every forkful lands differently. I always coat the avocado slices in lemon juice immediately after cutting. If you wait even five minutes, they start to brown at the edges and look sad on the plate.
About the Recipe
All the ingredients here are available at a good supermarket or a deli that carries imported produce. Salmon steaks, new potatoes, baby spinach, cherry tomatoes, walnuts, and one avocado. Nothing obscure. From cold start to plated salad, you are looking at about 30 to 35 minutes, most of which is the salmon under the grill and the potatoes simmering on the stove simultaneously. I make this on evenings when I want something that does not heat up the kitchen too much but still needs to feel like a proper meal rather than a thrown-together snack.
Why you will love this recipe
The real draw here is that the grill and the hob run at the same time, so there is no awkward waiting around. While the potatoes simmer, the salmon cooks. By the time both are done, the salad base is assembled and you are just arranging, flaking, and drizzling. The dressing is worth mentioning specifically.
Three tablespoons of unsweetened apple juice with a teaspoon of balsamic vinegar and freshly ground black pepper sounds plain on paper, but it is sharp without being acidic, and it does not compete with the richness of the salmon or avocado. I have tried oil-based dressings with this salad before and they make the whole thing feel heavy. This one keeps everything clean.
The walnuts add a dry, slightly bitter crunch that works well against the soft salmon and the creamy avocado. That textural shift from bite to bite is what makes this worth eating rather than just worth making.
Cooking Tips
The most common mistake beginners make is overcooking the salmon. At medium grill heat for 10 to 15 minutes with a turn halfway through, it should flake cleanly without being dry. If it resists flaking and feels rubbery, it has gone too long. Check it at the 10-minute mark.
Also, do not skip coating the avocado in lemon juice right away. Avocado oxidises fast, and a browned avocado tastes slightly bitter and looks unappetising. Roll the slices in the juice as soon as you cut them, not after.
Top Tips
- Boil the potatoes and grill the salmon at the same time so both finish together. Staggering them means one sits cold while the other catches up.
- Check the salmon at 10 minutes by pressing it gently. It should feel firm but give slightly. If it flakes apart when you press, pull it off the grill immediately.
- Use a sharp knife to peel and slice the avocado cleanly. A blunt knife crushes the flesh and makes slicing messy.
- If you cannot find new potatoes, small waxy potatoes work well. Floury varieties like Maris Piper tend to break apart during boiling for this recipe.
- The dressing can be mixed in a small jar or bowl up to an hour ahead. Give it a stir before drizzling because the pepper tends to settle.
- Serve immediately after assembling. Once the dressing hits the leaves, they begin to wilt within 10 to 15 minutes.
Serving and Storing Suggestions
This recipe serves 4 people as a main meal. Prep and cook time together is about 35 minutes. Serve the salad straight from assembly as the leaves wilt quickly once dressed. Storing is not practical here.
The avocado browns, the leaves collapse, and the dressed salad does not hold well in the refrigerator. If you must prep ahead, keep all components separate, refrigerate the salmon and potatoes once cooled, and assemble only when ready to eat.
Similar Recipes
- Grilled Tuna Nicoise Salad
- Smoked Salmon and Cucumber Pasta Salad
- Prawn and Mango Salad with Lime Dressing
- Poached Chicken and Avocado Salad
- Baked Cod with Roasted Vegetable Salad
Nutrient Benefits
Salmon is one of the better sources of omega-3 fatty acids, which the body cannot produce on its own. Avocado adds healthy monounsaturated fat and a good amount of potassium. The walnuts bring in additional omega-3s along with some protein and fibre. Baby spinach and mixed salad leaves contribute iron and folate. With new potatoes as the base carbohydrate, this is a reasonably balanced plate that does not rely on heavy dressings or refined grains to feel substantial.
Salmon and Avocado Salad
Ingredients
- 500 gms New Potatoes
- 4 Salmon Steaks
- 1 Avocado
- Juice of 1/2 Lemon
- 50 gms Baby Spinach Leaves
- 125 gms Mixed Small Salad Leaves
- 12 Cherry Tomatoes (halved)
- 50 gms Walnuts (halved)
For the Dressing:
- 3 tbsp Unsweetened Clear Apple Juice
- 1 tsp Balsamic Vinegar
- 1 tsp Black Pepper (freshly ground)
Instructions
- Cut the potatoes into bite-sized pieces.
- Put them into a saucepan and cover with cold water.
- Bring it to a boil, then reduce the heat, cover and simmer for 10 to 15 minutes or until just tender.
- Drain and keep warm.
- Preheat the grill to medium.
- Cook the salmon steaks under the grill for 10 to 15 minutes, turning halfway through cooking.
- Remove and keep warm.
- Cut the avocado in half, remove and discard the stone and peel the flesh.
- Cut the avocado flesh into slices and coat in the lemon juice to prevent it from discolouring.
- Toss the spinach leaves and mixed salad leaves together in a large serving bowl until combined.
- Divide between serving plates.
- Arrange cherry tomato halves on each plate of salad (equally).
- Remove and discard the skin and any bones from the salmon.
- Flake the salmon and divide between the plates along with the potatoes.
- Sprinkle the walnuts over the salads.
- To make the dressing, mix the apple juice and vinegar together in a small bowl and season well with pepper.
- Drizzle over the salads.
- Serve immediately.
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Frequently Asked Questions
My avocado slices turned brown even after I coated them in lemon juice. What went wrong?
This usually happens if the lemon juice was applied too late, even five minutes after cutting can be enough for browning to begin. Coat the slices immediately after cutting, and make sure every surface including the edges is covered. Also check that your avocado was not already overripe before cutting, as very soft avocado browns faster regardless of lemon juice.
The salmon came out dry and a bit tough. How do I know when it is actually done?
Dry salmon almost always means it cooked too long. At medium grill heat, check it at the 10-minute mark by pressing the centre gently with a fork or your fingertip. It should feel firm but still give slightly, and the flesh should flake apart without pulling. If it is already flaking on its own when you press it, remove it from the grill right away. Resting the salmon for two minutes off the heat before flaking also helps it stay moist.
Can I use canned salmon instead of fresh salmon steaks?
You can, and it works reasonably well if fresh salmon is not available. Use a good quality canned salmon in water or brine rather than oil, drain it thoroughly, and skip the grilling step entirely. The flavour will be milder and the texture softer, so add the salmon last and handle it gently when arranging on the plate. The salad will still be satisfying, though the smokiness and firmness of grilled salmon does make a noticeable difference.
Can I make this salad ahead of time for a dinner party?
You can prepare the components ahead, but do not assemble until you are ready to serve. Cook and cool the potatoes, grill and rest the salmon, mix the dressing, and halve the tomatoes in advance. Store everything separately in the refrigerator. Slice the avocado only at the last moment and coat in lemon juice immediately. Assemble and dress the salad just before your guests sit down.
I do not like walnuts. Can I leave them out or swap them for something else?
Leaving them out is fine, though you lose some texture and a slightly bitter note that balances the richness of the avocado. If you want a substitute, toasted sunflower seeds or roughly chopped almonds work well and are easier to find in most Indian kitchens. Avoid cashews here as they are too soft and buttery for this particular salad.
