Avocado-Smoked Salmon Salad with Lime Vinaigrette
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 ready in about 10 minutes pairs smoked salmon, medium, diced avocado, halved 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 4 oz smoked salmon
- 1 medium, diced avocado
- 1 cup, halved cherry tomatoes
- 1/2 medium, diced cucumber
- 2 tbsp, chopped fresh cilantro
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- Step 4: Serve immediately to prevent browning and enjoy as a skin-supportive, low-bloat meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado-Smoked Salmon Salad with Lime Vinaigrette take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado-Smoked Salmon Salad with Lime Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smoked salmon from drying out.
Can I substitute ingredients in Avocado-Smoked Salmon Salad with Lime Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado-Smoked Salmon Salad with Lime Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Avocado-Smoked Salmon Salad with Lime Vinaigrette?
Pacific Northwest whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
I've tried many whole30 recipes and this is hands down the best.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
