Tender, flaky salmon shines bright all on its own, but it really stands out in this salmon and avocado salad, tossed with seasonal produce and creamy lemon dressing. This salad is a true superfood combo, loaded with healthy omega-3 fats and all of the vitamins and nutrients your body craves.
Prep the salmon to your preference (see full post for options and links). Once the salmon is cooked, use a fork to gently flake the fish from the skin.
Make the dressing. In a 2-cup measuring cup or medium mixing bowl, combine the greek yogurt, lemon juice, lemon zest, honey, salt, pepper, and garlic powder. Whisk until combined. Pour in the olive oil in a steady stream while whisking. Continue whisking vigorously until the oil is emulsified and the dressing is smooth. Taste for seasoning and adjust with lemon juice, honey, or salt until the flavor pops.
In a large salad bowl, combine the romaine lettuce, tomatoes, cucumber, mangos, and almonds. Pour ½ cup dressing over the salad base, then tossed until combined.
Portion the salad base into four bowls or plates. Top each salad with ¼ of the cooked salmon and ½ sliced avocado. Drizzle with additional dressing to taste and serve immediately. Leftover dressing will keep in the fridge in a sealed container for up to 1 week.
The salmon for this salad can be grilled, oven baked, pan-seared, or poached - chef's choice! See the body of the post for links to my go-to recipes for each method.