This salmon salad recipe makes a main dish salad with chopped vegetables, flaky fish, and tangy citrus dressing. It has plenty of protein and healthy fats, so it’s nutritious and delicious!
We love salmon so much and for this reason I’m always creating different recipes with it. If you like salmon too I’m sure you will really enjoy this Low-Carb Salmon Burgers with Avocado Coleslaw, Simple Garlic Butter Salmon Recipe, Salmon in the Oven and Spicy Salmon Sweet Potato Skillet.
Do you know that the American Heart Association recommends eating at least two servings of fish every week? Especially the type of fish that have healthy Omega 3 fatty acids, such as tuna and salmon. You can make your chopped salmon salad using fresh or canned pink or red salmon. Either way, it will be full of heart-healthy fats and plenty of nutrients.
This salad is light enough to be served for lunch, and it’s a great meal to make using leftover fish. Even better, the salad is quick to make and also filling enough to enjoy as a main dish for dinner.
Chopped salmon salad ingredients
One thing I particularly like about this chopped salad recipe is, it’s very easy to customize to your tastes. So, if you don’t care for my choice of veggies, use whatever you enjoy and/or have on hand.
- Salmon – If you don’t want to make the salmon salad using a fresh salmon filet, you can use canned salmon instead. The good news is, canned salmon is also a great source of Omega 3’s.
- Fresh veggies – I like to use romaine lettuce, cucumbers, bell peppers, and red onion.
- Avocado – In addition to the creaminess it provides to the salad, avocados also contain heart-healthy fat.
- Fresh herbs – Adding some fresh parsley or dill (maybe both!) will give the chopped salmon salad an extra boost.
Salad dressing ingredients
This is the type of salad that is too light and healthy to coat in a heavy salad dressing. I like to keep things light and flavorful by making a simple dressing of fresh lemon juice, olive oil, salt and pepper.
How long will salmon salad last in the fridge?
If you make the salad using fresh salmon, it will keep well for 3 to 4 days. Using canned salmon, it will keep an extra day or two.
Regardless of what type of salmon you use, the chopped salmon salad should be kept in an airtight container. Otherwise, any foods nearby might absorb the aroma of the salmon.
The salad makes a complete meal on its own, so you really don’t need to serve anything additional with it. If you want to add some extra fiber and make the salad more filling, you could mix in some cooked cauliflower rice, lentils, or quinoa.
Of course, a nice loaf of gluten free French bread could be a tasty addition as well.
More salad recipes to try:
Chopped Salmon Salad Recipe
Easy Chopped Salmon Salad
FOR THE SALAD
- 8 oz. salmon - cooked and flaked* (if you don’t have salmon leftover, go to notes below the recipe instructions to know how to bake a salmon filet)
- 3 cups cucumber - chopped
- 3 cups red bell peppers - chopped
- ¾ cup red onions - chopped
- 1 medium avocado - chopped
- 4 cups lettuce - chopped
- 1 tbsp fresh parsley - chopped
- In a large salad bowl, add the salmon, cucumber, red bell peppers, red onions, avocado and lettuce. Mix everything together until combined.
- In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything. Continue to whisk while streaming in the olive oil*.
- Taste to check the seasoning and pour over the salad. Enjoy!
* Preheat the oven to 400°F. Line a baking sheet with parchment paper or silicone mat. Place salmon on the baking sheet, skin-side down, season with salt and pepper and bake 10 to 12 minutes. Remove from the oven and let it cool down. Flake flesh and set aside.
If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!