Grilled Salmon Salad with Avocado and Cucumber

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flaky grilled salmon atop a cool, crisp bed of cucumber and avocado with a zesty lime dressing for a refreshing, nutrient-rich meal. This mediterranean-inspired whole30 ready in about 22 minutes pairs (5 oz each), skin-on salmon fillets, avocado oil, juiced lime for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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.

Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high. Rub 4 salmon fillets (5 oz each), skin-on, with 1 tbsp avocado oil, then season with 1/4 tsp sea salt and 1/8 tsp black pepper.
  2. Step 2: Grill salmon skin-side down for 6-7 minutes until skin is crisp, then flip and cook 4-5 minutes more until opaque. Remove from grill and let rest.
  3. Step 3: In a large bowl, combine 1 large cucumber thinly sliced, 1 diced avocado, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh dill. Drizzle with 1 lime juiced, then toss gently to coat. Arrange grilled salmon on top of the salad and serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Grilled Salmon Salad with Avocado and Cucumber take to make?

Total time is about 22 minutes (10 min prep + 12 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 Grilled Salmon Salad with Avocado and Cucumber?

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 avocado oil from drying out.

Can I substitute ingredients in Grilled Salmon Salad with Avocado and Cucumber?

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 Grilled Salmon Salad with Avocado and Cucumber for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Grilled Salmon Salad with Avocado and Cucumber?

Mediterranean 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

Related recipes