Hydrating Avocado & Smoked Salmon Salad

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A refreshing, electrolyte-rich salad featuring omega-3-packed smoked salmon and creamy avocado, dressed in a zesty lemon-dill vinaigrette to combat headaches and nausea during Whole30. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 15 minutes, pairs smoked salmon, avocado, mixed greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, 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 smoked salmon
• 2 medium avocado
• 4 cups mixed greens
• 1 cup cherry tomatoes
• 1/4 cup red onion
• 2 tbsp fresh dill
• 1 lemon
• 2 tbsp extra-virgin olive oil
• 1/4 tsp sea salt

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Instructions

1. Step 1: Dice 2 medium avocados into 1/2-inch cubes and toss gently with 1/4 tsp sea salt to prevent browning.
2. Step 2: Thinly slice 6 oz smoked salmon into 1-inch strips and set aside.
3. Step 3: Halve 1 cup cherry tomatoes and finely dice 1/4 cup red onion, then combine with 4 cups mixed greens in a large bowl.
4. Step 4: Whisk 2 tbsp extra-virgin olive oil, juice of 1 lemon, and 2 tbsp chopped fresh dill until emulsified.
5. Step 5: Drizzle dressing over salad mixture and toss until evenly coated, ensuring greens are lightly glistening.
6. Step 6: Gently fold in avocado cubes and smoked salmon strips, then chill for 10 minutes before serving to allow flavors to meld.