Salads
Protein Flip™ Salmon & Avocado Salad with Dill Dressing
This Salmon & Avocado Salad is a light yet satisfying meal that brings together protein, fiber, and fresh Mediterranean flavors in one colorful bowl. Tender seared salmon pairs with creamy avocado and cannellini beans, balanced by crisp greens, cabbage, and carrots. A zesty dill dressing ties everything together for a refreshing, nutrient-dense dish that works for both meal prep and dinner. Serve warm or cold. It is a good fit for meal prep or a relaxed dinner.
Ingredients
- Dill Dressing
- 1/2 cup loosely packed fresh dill
- 2 tbsp water
- 2 tbsp lemon juice
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 small clove garlic
- 1/4 cup olive oil
- 1/4 tsp salt
- Salad Base
- 2 cups cooked cannellini beans (1/2 cup per serving. See note)
- 3 cups spring mix greens (about 3/4 cup per serving)
- 2 cups red cabbage, thinly sliced (about 1/2 cup per serving)
- 1 cup carrots, julienned (about 1/4 cup per serving)
- 2 avocados, sliced (1/2 avocado per serving)
- Protein
- 4 skinless salmon fillets (3 to 4 oz each)
- 1/4 tsp salt
- 1/4 tsp black pepper
Directions
- 1
Make the dressing
Blend all dressing ingredients until smooth and emulsified. Set aside.
- 2
Cook the salmon
Pat the salmon dry with paper towels for better browning. Season both sides lightly with salt and pepper. To pan-sear, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place salmon fillets flesh-side down first and cook 4 to 5 minutes without moving until golden. Flip and cook another 3 to 4 minutes, until the salmon flakes easily and the center registers 125 to 130°F for medium doneness. To oven-bake, preheat the oven to 400°F. Place seasoned salmon on a parchment-lined baking sheet. Bake 10 to 12 minutes, depending on thickness, until the salmon is opaque on the outside but still tender inside, reaching 125 to 130°F at the thickest part. Rest 2 to 3 minutes before plating.
- 3
Assemble the salads
For each bowl, add 1/2 cup cooked cannellini beans. Layer with 3/4 cup spring mix, 1/2 cup red cabbage, and 1/4 cup carrots. Add 1/2 avocado. Top with 1 salmon fillet. Drizzle with about 2 tbsp dill dressing.
Protein Flip™ Tip
- This recipe uses 3 to 4 oz salmon per serving, keeping animal protein in check while boosting satisfaction with fiber-rich beans. Sub in lentils, chickpeas, or black beans for a twist.
Protein Flip™ Tip: Beans
- Canned cannellini beans work well in this recipe. Rinse and drain well before use to remove excess sodium and starch. For extra flavor, lightly warm them with olive oil, garlic, or herbs, or toss with lemon juice and a pinch of salt before serving.
- Swap cannellini beans with cooked chickpeas, lentils, or black beans depending on your texture and flavor preferences.
Chef’s Tips
- Keep the salad crisp by adding dressing right before eating.
- For meal prep, store salmon and dressing separately and combine just before serving.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
