Low Carb Salmon Avocado Salad

This Low Carb Salmon Avocado Salad pairs juicy, flaky salmon with creamy avocado, crisp greens, and a bright lemon herb dressing for a filling, keto-perfect meal. Packed with omega-3 fats, fiber, and quality protein, it keeps carbs low without relying on croutons, sugary dressings, or bread, making it ideal for an easy lunch, light dinner, or impressively simple entertaining.

Course Dinner, Lunch, Main Course, Salad

Cuisine American, Mediterranean

Keyword avocado salad, gluten free, grain free, healthy fats, keto, low-carb, salmon salad

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 540kcal

Equipment

Skillet
Mixing bowl
Cutting board
Chef's knife
Whisk

Ingredients

For the salmon

8 ounces salmon fillets, skin-on or skinless use fresh or thawed, patted dry
1 tablespoon extra-virgin olive oil
1/2 teaspoon fine sea salt divided for both sides of the salmon
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder

For the salad base

3 cups mixed salad greens or baby arugula loosely packed
1 medium ripe avocado pitted, peeled, and diced
1/2 cup English cucumber sliced into half moons
1/4 cup cherry tomatoes halved, optional for strict keto
2 tablespoons fresh dill or flat-leaf parsley chopped

For the lemon herb dressing

3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice about 1 small lemon
1 teaspoon Dijon mustard check label for no added sugar
1/4 teaspoon fine sea salt or to taste
1/8 teaspoon freshly ground black pepper or to taste

Instructions

Pat the salmon fillets dry with paper towels and season both sides with the olive oil, salt, black pepper, and garlic powder, gently rubbing the seasoning into the fish.
Heat a skillet over medium heat and, once hot, place the salmon in the pan, skin-side down if using skin-on fillets.
Sear the salmon until the bottom is opaque and the sides are mostly cooked through, then carefully flip and cook until the fish flakes easily with a fork, about a few minutes per side depending on thickness.
Transfer the cooked salmon to a plate to rest and cool slightly while you prepare the salad.
Add the mixed greens to a large mixing bowl and top with the diced avocado, cucumber, cherry tomatoes if using, and chopped dill or parsley.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
Pour about half of the lemon herb dressing over the salad base and gently toss until the greens and vegetables are lightly coated, adding more dressing as desired.
Flake the warm salmon into large bite-sized pieces, discarding the skin if preferred, and arrange the salmon over the dressed salad.
Drizzle the remaining dressing over the salmon and salad, sprinkle with additional fresh herbs if desired, and serve immediately while the salmon is still slightly warm or at room temperature.

Notes

For meal prep, cook the salmon and store it separately from the greens for up to two days in the refrigerator, then add freshly diced avocado and dressing just before serving to keep the texture creamy and vibrant. To keep net carbs very low, use a light hand with the cherry tomatoes or omit them entirely, and feel free to add extra leafy greens or cucumber for more volume without adding many carbs.

Nutrition