Avocado-Smoked Salmon Salad with Lime Vinaigrette

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing, skin-friendly salad featuring omega-3-rich salmon and creamy avocado, balanced with a bright lime dressing to combat inflammation. This Pacific Northwest-inspired Whole30 recipe, ready in about 10 minutes, pairs smoked salmon, avocado, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 2 Pacific Northwest cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 4 oz smoked salmon (cut into 1-inch pieces), 1 medium diced avocado (about 3 oz), 1 cup halved cherry tomatoes, and 1/2 medium diced cucumber (about 3 oz). Gently toss to mix without mashing the avocado.
  2. Step 2: In a small bowl, whisk together 2 tbsp fresh lime juice, 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper until emulsified.
  3. Step 3: Pour the lime vinaigrette over the salad and toss gently to coat all ingredients. Sprinkle with 2 tbsp chopped fresh cilantro just before serving.
  4. Step 4: Serve immediately to prevent browning and enjoy as a skin-supportive, low-bloat meal.

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