Salmon Taco Salad

Salmon Taco Salad – switch up your classic Taco Tuesday with this healthy and delicious Mexican inspired recipe for lunch or dinner.  Loaded with mixed greens, cucumber, corn, eggs, black beans, tomatoes, avocado, crispy bacon, jalapenos and tortilla chips. Includes swaps for low carb, keto, paleo and Whole30.

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Salmon happens to be my family’s favorite fish because it’s a delicious choice when you’re craving something lighter. Plus it takes no time at all to cook and is packed with protein and healthy Omega’3 fatty acids.

HOW TO MAKE SALMON TACO 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.
• Cook and crumble the bacon then grill, bake or pan fry the salmon.
• Prepare and assemble the remaining salad ingredients starting with the lettuce plus any other greens you like. Add eggs, grape tomatoes, avocado, corn, black beans, cucumber, jalapenos, crumbled bacon and feta.
• Add any other toppings you like then drizzle with the cilantro vinaigrette right before serving

WHAT SUBSTITUTIONS CAN I MAKE TO THIS HEALTHY SALMON SALAD:

• Meatless option: leave out the salmon and bacon
• Swap in your favorite vegetables or cheese
• For a Low Carb / Keto / Whole30 and Paleo friendly option – leave out the corn, beans and tortilla chips

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

More salads you might like:

Healthy Taco Salad (with Low Carb options)

Strawberry Spinach Salad with Avocado

More salmon recipes:

Honey Lemon Salmon

Chili Lime Salmon

Sheet Pan Teriyaki Salmon

Easy Salmon Tacos

5 from 1 vote

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Salmon Taco Salad

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Salmon Taco Salad - switch up your classic Taco Tuesday with this healthy and delicious Mexican inspired recipe for lunch or dinner. Loaded with mixed greens, cucumber, corn, eggs, black beans, tomatoes, avocado, crispy bacon, jalapenos and tortilla chips.

Course: Salad

Cuisine: American

Keyword: healthy lunch, healthy salad, salmon salad, salon taco salad, taco salad

Servings: 4 servings

Calories: 516 kcal

Author: Kelly

Ingredients

• 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
• 2 hard boiled eggs peeled and sliced
• 4 slices bacon cooked and chopped
• 1 cup grape or cherry tomatoes halved
• 1/2 cup leftover cooked corn kernels leave out for keto / paleo / Whole30
• 1/2 cup cooked or canned black beans rinsed and dried (leave out for keto / paleo / Whole30)
• 1/2 cucumber sliced in rounds or chopped
• 1/2 cup crumbled feta or blue cheese leave out for paleo or Whole 30
• tortilla chips leave out for keto / paleo / Whole30

For the vinaigrette:

• 3 tbsp apple cider vinegar
• 2 tbsp canned full fat coconut milk , , plus more to thin out vinaigrette as needed
• 1 ripe avocado
• 2 tbsp cilantro
• 1/2 tsp garlic powder
• 3 tbsp extra virgin olive oil or avocado oil
• Salt and pepper to taste

Instructions

1. Pat salmon dry. Rub both sides with olive oil and lemon juice. Season with salt, pepper and garlic powder.

To Grill Salmon:

1. 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.

To Broil Salmon:

1. 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.

Assemble the salad:

1. Add all the ingredients for the vinaigrette into a blender and blend until smooth.
   

2. In a large bowl, add the lettuce and toss with half of the vinaigrette.

   Top with flaked salmon, eggs, avocado, bacon, tomatoes, corn, black beans, cucumber, cheese and tortilla chips. Drizzle with dressing right before serving.

Nutrition Facts

Salmon Taco Salad

Amount Per Serving (1 serving)

Calories 516 Calories from Fat 252

% Daily Value*

Fat 28g43%

Carbohydrates 18g6%

Fiber 6g24%

Sugar 3g3%

Protein 22g44%

Vitamin C 17.2mg21%

Calcium 144mg14%

Iron 2.4mg13%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.