This Salmon Salad is easy to make and the perfect lunch or healthy dinner. It’s made with cooked salmon, cucumber, eggs, tomatoes, avocado & a lemon vinaigrette. Low carb, keto , gluten free, Whole 30 & Paleo.
QUICK AND EASY LUNCH OR DINNER
Salmon is hands down my family’s favorite protein to make, especially during the summer. I love how quick and easy it is to cook and it’s a delicious choice when you’re craving something light, fresh and healthy.
Plus it’s naturally low carb, keto, paleo, Whole30 compliant and packed with protein and healthy Omega’3 fatty acids.
Lately, we’ve been firing up our grill tons and making this Mediterranean Salmon and eating dinner outside on our patio. You get to enjoy the beautiful summer weather and minimize the amount of dishes to cleanup.
WHAT TO PUT IN SALMON SALAD:
The great thing about this healthy salad recipe is how easy it is to customize with your favorite ingredients that you already have in your kitchen:
- Use your favorite cooked salmon fillets: grilled salmon, broiled salmon, pan seared salmon OR canned salmon
- your favorite blend of mixed greens: spinach (my fave), kale, escarole, romaine lettuce, green leaf lettuce, iceberg lettuce
- hard boiled eggs
- thinly sliced red onions
- other vegetables of your choice: add some olives and crumbled feta cheese (if not Whole30 / Paleo) for a Greek salad
FOR THE WHOLE30 RANCH DRESSING:
- apple cider vinegar
- sour cream, coconut cream OR tahini
- lemon juice
- olive oil
- garlic powder
- salt and black pepper, to taste
HOW DO YOU MAKE SALMON SALAD:
- Start off by seasoning the salmon with salt, pepper and drizzle with olive oil and lemon.
- You can make the hard boiled eggs while your salmon is cooking or prep them ahead of time the night before. I usually like to make a large batch using this method to keep on hand during the week for breakfast or to add to my salads.
- Prepare and assemble the remaining salad ingredients starting with the lettuce plus any other greens you like. Add eggs, grape tomatoes, avocado, thinly sliced or chopped red onions and cucumber.
- If not Whole30 or paleo, you can add goat cheese or crumbled feta.
- Add any other toppings you like then drizzle with the cilantro vinaigrette right before serving
WHAT OTHER DRESSINGS ARE GOOD WITH SALMON SALAD?
What I love about big salads like this is that they are so versatile and depending on what you like or have on hand. This salmon salad would be great with a green goddess dressing, Whole30 ranch or even a simple honey lime vinaigrette.
MAKE AHEAD TIPS:
- Season the salmon the night before and store in the fridge in an airtight container or zip-top bag.
- Make the dressing the night before and store in a sealed jar in the fridge.
- Wash and dry the lettuce and mixed greens and store in a large zip-top bag
HOW LONG DOES SALMON SALAD LAST IN THE FRIDGE:
If you want to make this low carb salad ahead of time, I would personally store the salmon in a separate container than the rest of the salad ingredients. I would store the cooked salmon in the fridge in an air-tight container with a lid for up to 3 days.
IS SALMON SALAD HEALTHY?
This keto salad recipe is packed with a ton of delicious ingredients and healthy fats. It’s paleo, low carb, Whole30, gluten free and sugar free.
HOW MANY CARBS IN THIS SALMON COBB SALAD RECIPE?
One serving of this Whole30 Salad is:
- 737 calories
- 25g Protein
- 7g NET Carbs = 16g Total Carbs – 9g Fiber
- 52g Fat
More delicious salmon salad recipes:
More salmon recipes
Salmon Salad is easy to make and the perfect low carb lunch or dinner. It's made with grilled or broiled salmon, cucumber, eggs, tomatoes, avocado and a creamy and tangy vinaigrette. Low carb, keto , gluten free with Whole 30 & paleo friendly options.
- 1 6-ounce salmon fillets
- salt and black pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoons fresh lemon juice
- 1 tbsp olive oil
- 1 large avocado peeled pitted and cut into slices or chopped
- 4 cups mixed green lettuce chopped
- 1 hard boiled egg , peeled and sliced
- 1/2 cup grape or cherry tomatoes halved
- 1/2 cucumber sliced in rounds or chopped
- 2-3 tbsp apple cider vinegar
- 1 teaspoon fresh lemon juice
- 1 tbsp tahini , coconut cream OR sour cream
- 1/2 tsp garlic powder
- 3 tbsp extra virgin olive oil or avocado oil
- Salt and pepper to taste
- pickled onions
- fresh chopped parsley and mint
- Pat salmon dry. Rub both sides with olive oil and lemon juice. Season with salt, pepper and garlic powder.
- Preheat grill to medium-high heat and cook for 4-5 minutes on each side or until the internal temperature reaches 62 F. Use a fork to flake the cooked salmon into bite-sized pieces and set aside.
- Heat broiler and line a baking sheet with parchment paper (or foil). Place salmon on pan and broil 8 to 10 minutes or until fish flakes easily when tested with a fork.
- Whisk together all the ingredients for the vinaigrette. Drizzle 1 teaspoon over the sliced avocado (to prevent from browning).
In a large bowl, add the lettuce, then top with flaked salmon, eggs, avocado, tomatoes, cucumber, onions and herbs. Drizzle with dressing right before serving.