California Citrus-Cured Salmon Salad with Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A refreshing salad featuring thinly sliced salmon cured in zesty citrus, topped with creamy avocado and mixed greens. This american-inspired salads ready in about 30 minutes pairs skin removed salmon fillet, fresh orange juice, fresh lemon juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 422 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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

• 6 oz skin removed salmon fillet
• 1/4 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 2 tbsp chopped dill
• 1 ripe sliced avocado
• 4 cups mixed greens
• 1/4 cup halved cherry tomatoes
• 1/4 cup sliced red onion
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a shallow dish, combine 1/4 cup fresh orange juice, 1/4 cup fresh lemon juice, and 1/4 cup extra-virgin olive oil. Add 6 oz salmon fillet and turn to coat. Cover and refrigerate for 30 minutes.
2. Step 2: Remove salmon from marinade and pat dry with paper towels. Slice thinly against the grain.
3. Step 3: In a large bowl, combine 4 cups mixed greens, 1/4 cup halved cherry tomatoes, 1/4 cup sliced red onion, and 1 ripe avocado sliced. Add 2 tbsp chopped dill, 1/2 tsp salt, and 1/4 tsp black pepper. Drizzle with 2 tbsp reserved citrus vinaigrette.
4. Step 4: Toss gently to combine, then top with sliced cured salmon.