Why You’ll Love This Avocado Salmon Salad Bowl
- It’s a complete meal in one beautiful bowl. You get your lean protein, healthy fats, and a rainbow of vegetables all in a single dish. No need for complicated sides—it’s all right there, making lunch or dinner planning a breeze.
- The textures are absolutely dreamy. We’re talking flaky, tender salmon against creamy avocado, crisp cucumber, and the little pop of juicy cherry tomatoes. Every single bite is interesting and satisfying in the best way possible.
- It comes together in under 30 minutes. This isn’t one of those recipes that requires hours of prep. The salmon cooks quickly, and the rest is just assembly. It’s perfect for a healthy weeknight dinner or for meal-prepping a few lunches ahead of time.
- It’s incredibly versatile. Not a fan of quinoa? Use couscous or brown rice. Don’t have red onion? A handful of chopped spring onions works beautifully. This recipe is a fantastic foundation for using up what’s in your fridge.
Ingredients & Tools
- 2 (approx. 150g each) salmon fillets, skin on or off
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 100 g quinoa, rinsed well
- 1 large ripe avocado, sliced or cubed
- 150 g cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, very thinly sliced
- A large handful of fresh coriander or parsley, roughly chopped
- For the Dressing: 3 tbsp extra virgin olive oil, Juice of 1 lime, 1 tsp honey or maple syrup, 1 small garlic clove, minced, Salt and pepper
Tools: A medium saucepan, a baking tray, a small bowl for dressing, and a sharp knife.
The quality of your salmon really matters here—look for sustainably sourced fillets. And that avocado? You want it to be just ripe, yielding slightly to gentle pressure. A rock-hard or mushy avocado just won’t give you the same creamy texture we’re after.
Serves: 2 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Rinse that quinoa! This is a non-negotiable step. Quinoa has a natural coating called saponin that can make it taste bitter or soapy. A good rinse under cold water in a fine-mesh sieve makes all the difference.
- Get your salmon to room temperature. Taking the salmon out of the fridge 10-15 minutes before cooking helps it cook more evenly. You’ll avoid a cold centre and an overcooked exterior.
- How to pick the perfect avocado? Gently press the stem end. If it pops off easily and you see green underneath, it’s perfect. If it’s brown, it’s overripe. If it doesn’t budge, it needs more time.
- Soak your red onion. If you’re sensitive to the sharp bite of raw onion, soak the thin slices in a bowl of cold water for 10 minutes. This mellows the flavour significantly while keeping the lovely crunch.
How to Make Avocado Salmon Salad Bowl
Step 1: First, let’s cook the quinoa. Add the rinsed quinoa to a saucepan with 200ml of water and a pinch of salt. Bring it to a boil, then immediately reduce the heat to low, cover with a lid, and let it simmer for about 12-15 minutes. You’ll know it’s done when the grains are translucent and the little white “tails” (the germ) have popped out. Remove it from the heat and let it sit, still covered, for 5 minutes. Then, fluff it with a fork—this is key to getting light, separate grains.
Step 2: While the quinoa is cooking, prep your salmon. Pat the fillets completely dry with a paper towel—this is the secret to getting a nice sear. Drizzle them with the olive oil and rub it in. Now, season both sides generously with salt, black pepper, and the smoked paprika. The paprika gives a lovely warmth and colour.
Step 3: Heat a non-stick skillet over medium-high heat. You want it nice and hot. Place the salmon fillets in the pan, skin-side up if they have skin. Cook for 4-6 minutes, without moving them, until a beautiful golden crust forms on the bottom. Carefully flip the fillets and cook for another 3-5 minutes, depending on thickness. The salmon is perfect when it flakes easily with a fork but is still moist in the centre.
Step 4: As the salmon rests, whisk together all the dressing ingredients in a small bowl or jar. Taste it! You might want a little more lime for zing or a pinch more salt. This is your chance to make it perfect for your palate.
Step 5: Now for the fun part: assembly. Divide the fluffy quinoa between two bowls. Artfully arrange the avocado slices, cherry tomatoes, diced cucumber, and soaked red onion over the top. Flake the warm salmon into large chunks and place it on the bed of vegetables. The warmth from the salmon will slightly soften the avocado… it’s a wonderful thing.
Step 6: Drizzle that gorgeous lime dressing generously over everything. Don’t be shy! Finally, scatter over the fresh coriander or parsley for a final burst of freshness. Give it one last crack of black pepper, and your masterpiece is ready to be devoured.
Serving Suggestions
Complementary Dishes
- Garlic Sautéed Greens — A simple side of kale or spinach cooked with a little garlic adds a lovely earthy note and makes the meal even more substantial without overpowering the delicate salmon.
- Grilled Asparagus Spears — Their slightly charred, smoky flavour is a fantastic companion to the richness of the salmon and the creaminess of the avocado.
- Crusty Bread — For those who want to mop up every last drop of the delicious dressing, a slice of warm, crusty sourdough is absolutely heavenly.
Drinks
- A Crisp Sauvignon Blanc — The high acidity and citrus notes in a good Sauvignon Blanc cut through the fat of the salmon and avocado beautifully, cleansing the palate between bites.
- Sparkling Water with Lime — A non-alcoholic option that mirrors the flavours in the dressing, the bubbles are refreshing and help balance the meal’s richness.
- Iced Green Tea — Its slight bitterness and grassy notes provide a refreshing counterpoint to the salad’s creamy and sweet elements.
Something Sweet
- Fresh Berry Salad — A mix of raspberries, blueberries, and strawberries is light, refreshing, and provides a sweet, juicy finish that doesn’t feel heavy after such a healthy meal.
- Dark Chocolate Square — Just a single square of high-quality dark chocolate (70% or above) satisfies a sweet tooth with its intense flavour and antioxidant boost.
- Lemon Sorbet — Incredibly light and palate-cleansing, a small scoop of tangy lemon sorbet is the perfect, bright ending to this meal.
Top Mistakes to Avoid
- Mistake: Overcooking the salmon. This is the biggest pitfall. Overcooked salmon becomes dry and chalky. Remember, it continues to cook a little after you take it off the heat. You want it just opaque and flaky.
- Mistake: Skipping the quinoa rinse. I know it seems like a small step, but that bitter saponin coating can really throw off the flavour of the whole bowl. A quick rinse is all it takes to avoid a soapy-tasting dinner.
- Mistake: Dressing the bowl too early. If you add the dressing and then let the bowl sit, the avocado will brown, the greens will wilt, and the quinoa will soak it all up. Dress it right before you’re ready to eat for the best texture and presentation.
- Mistake: Using under-ripe avocado. A hard avocado won’t provide the creamy, luxurious texture that makes this bowl so special. Wait for it to yield to gentle pressure for the best experience.
Expert Tips
- Tip: Make it a meal prep superstar. Cook a big batch of quinoa and roast several salmon fillets at the start of the week. Keep the dressing separate. Each morning, you can assemble a bowl in minutes for a healthy lunch. Just wait to slice the avocado until you’re ready to eat.
- Tip: Try different cooking methods for the salmon. While pan-searing is quick, baking the salmon at 200°C for 12-15 minutes is hands-off and equally delicious. You could even air-fry it for an extra-crispy skin if that’s your thing.
- Tip: Add a creamy element. For an even more decadent bowl, add a dollop of tzatziki or a sprinkle of crumbled feta cheese. The cool, creamy tang pairs wonderfully with the other flavours.
- Tip: Massage your kale. If you decide to use kale instead of coriander as a green, tear the leaves and massage them with a tiny bit of the dressing for a minute. This breaks down the fibres, making it tender and much easier to digest.
FAQs
Can I use canned salmon instead?
Absolutely, you can! It’s a great budget-friendly and convenient option. Drain the canned salmon well and flake it. I’d recommend using wild-caught pink or sockeye salmon for the best flavour. The texture will be different, of course, but it still makes for a delicious and protein-packed bowl. You might want to add a little extra fresh dill or parsley to brighten it up.
How long do the leftovers keep?
This is best eaten fresh, but you can store components separately for up to 2 days. Keep the cooked quinoa, chopped veggies (except avocado), and flaked salmon in airtight containers in the fridge. The dressing can be kept separately. The avocado will brown, so it’s best to add it fresh when you’re ready to eat. Assemble the bowl just before serving.
I’m not a fan of coriander. What can I use instead?
No problem at all! Coriander can be a divisive herb. Fresh dill is a fantastic substitute—it’s classic with salmon. Alternatively, flat-leaf parsley will give you that fresh, green herbiness without the coriander flavour. A bit of fresh mint or basil could also be interesting, adding a different but lovely aromatic note.
Can I make this bowl vegan?
Yes, you can create a delicious vegan version! Replace the salmon with seasoned and roasted chickpeas or crispy baked tofu cubes. For the creamy element, the avocado is already vegan, so you’re good there. Just double-check that your sweetener in the dressing is maple syrup instead of honey. It’ll be a completely different but equally satisfying bowl.
My quinoa turned out mushy. What happened?
This usually happens from using too much water or not fluffing it properly. The ratio is key: 1 part quinoa to 2 parts liquid is a good rule. Also, make sure you let it steam with the lid on after cooking—this allows the grains to firm up. Finally, fluffing it with a fork is essential to separate the grains and release steam. If it’s still a bit wet, spread it on a baking tray for a few minutes to dry out.
