Wild Alaska Salmon and Avocado Salad

Wild Alaska Salmon and Avocado Salad
Contributor
Wild Alaska Salmon and Avocado Salad
Whole Foods Market

Wild Alaska Salmon and Avocado Salad

This easy and quick salad is a great way to use leftover cooked salmon. Serve a spoonful atop a green salad with crispbread or large whole-grain crackers.

Click here to see In Season: Wild Alaska Salmon.

4
Servings
125
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound wild Alaska salmon fillets or steaks, poached, grilled, or broiled, and cooled
  • 1 ripe avocado, pitted, peeled, and cubed
  • 1/2 red onion, sliced thinly
  • 2 Tablespoons capers
  • 2 Tablespoons lemon juice
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons chopped fresh herbs, such as dill, basil, parsley, tarragon and/or chives
  • Sea salt and ground black pepper, to taste
  • Lemon wedges, for serving

Directions

Break the cooked salmon into chunks in a bowl. Gently toss with the remaining ingredients. Refrigerate for at least 30 minutes to allow flavors to blend. Serve with lemon wedges.

Nutritional Facts

Total Fat
8g
11%
Sugar
12g
13%
Saturated Fat
6g
25%
Carbohydrate, by difference
15g
12%
Protein
1g
2%
Vitamin A, RAE
19µg
3%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
13mg
1%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
6µg
2%
Magnesium, Mg
11mg
3%
Niacin
1mg
7%
Phosphorus, P
18mg
3%
Selenium, Se
1µg
2%
Sodium, Na
183mg
12%
Water
119g
4%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.