Electrolyte-Boosting Avocado & Seafood Salad

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A refreshing, nutrient-dense salad that combats headaches with potassium-rich avocado and magnesium-packed salmon, perfect for Whole30 reset days. This Whole30 recipe, ready in about 22 minutes, pairs wild-caught salmon fillet, avocado, coconut water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 1, 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.

Ingredients

• 6 oz wild-caught salmon fillet
• 1 medium avocado
• 1/4 cup coconut water
• 1/4 cup thinly sliced red onion
• 1 lemon
• 2 tbsp chopped fresh cilantro
• 1 tbsp olive oil

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Instructions

1. Step 1: Pat the salmon dry with paper towels and season both sides with 1/4 tsp sea salt. Heat 1 tsp olive oil in a skillet over medium-high heat until shimmering, then sear salmon skin-side down for 4 minutes until crispy, flip, and cook 3 more minutes until internal temperature reaches 145°F.
2. Step 2: Dice the avocado and place in a bowl. Squeeze 1/2 lemon over it and add 1/4 cup coconut water, stirring gently to prevent browning until evenly coated.
3. Step 3: Add sliced red onion, chopped cilantro, and the cooked salmon to the avocado mixture. Toss lightly with remaining 1 tbsp olive oil until all ingredients are evenly distributed and the salmon is flaked.