Hello Healthy Meal Preppers!

If you're craving something fresh, filling, and fast, this Salmon Avocado Salad is your answer. Juicy broiled salmon sits on a bed of crunchy cabbage and lettuce, paired with creamy avocado and sweet cherry tomatoes—all tossed in a tangy Dijon vinaigrette.

It’s light yet satisfying, rich in healthy fats and protein, and ready in under 30 minutes. Whether you’re meal prepping or plating up something nourishing after a long day, this salad brings the flavor and the fuel.

Salmon Avocado Salad Recipe:

Per serving: 312 Calories • 10.1 Carbs (5.6g Fiber) • 19.5g Fat • 25.1g Protein

10 minutes to prep, 15 minutes to cook

Ingredients

Scaled to 1 serving

• 4 oz Atlantic salmon (113 g)

• 3/4 tsp Dijon mustard (3.8 g) (Divided)

• 3/4 tsp Parsley (0.9 g) (chopped fine)

• 1/4 dash Salt (0.1 g) (To taste)

• 1/4 dash Pepper (0 g) (To taste)

• 1/16 small raw Red Onion (4.4 g) (chopped)

• 1 tsp Olive oil (4.5 g)

• 1/2 tbsp Vinegar (7.4 g)

• 0.031 tsp Garlic powder (0.1 g)

• 1/4 cup cherry tomatoes Cherry tomatoes (37 g) (Halved)

• 1/4 fruit Avocados (50 g) (Diced)

• 1 cup shredded Lettuce (47 g)

• 3/8 cup, shredded Red cabbage (26 g)

Directions

Directions are for original recipe of 4 servings

1. Season the salmon with two-thirds of the Dijon mustard, half of the parsley, salt, and black pepper.

2. Place the oven rack on the second level from the top and broil the salmon for 6 to 7 minutes, until cooked through.

3. In a large bowl, mix the chopped red onion with olive oil, apple cider vinegar, remaining Dijon mustard, garlic powder, remaining parsley, and salt and pepper to taste. Let sit for about 5 minutes to mellow the onion's flavor.

4. Add the halved cherry tomatoes and diced avocado to the bowl and toss. When ready to serve, add the chopped lettuce and cabbage, and adjust salt and pepper to taste.

5. Divide the salad among bowls and top each with a portion of salmon.