Mediterranean Salmon Avocado Salad

Salmon Avocado Salad with Mediterranean and Greek flavors on a platter.

5 from 9 votes

This Mediterranean Salmon Avocado Salad with a Feta Peppercorn inspired Greek vinaigrette is also packed with succulent salmon fillets, creamy avocado, olives, cucumbers, tomatoes, and tangy Feta cheese.

Prep Time5

Cook Time15

Total Time20

Course: dinner, lunch, Main Dish, Salad

Cuisine: American

Servings: salads

Calories: 699kcal

Author: Rachel

Cost: $12

Ingredients

Marinade/Dressing

½ cup Olive Oil Use a light tasting oil
¼ cup Red Wine Vinegar
¼ cup Apple Cider Vinegar
2 clove Garlic Minced
2 teaspoon Dry Mustard
2 teaspoon Dried Thyme
2 teaspoon Dried Oregano
2 tablespoon Feta Cheese Minced
4 teaspoon Granulated Sugar
½ teaspoon Kosher Salt
½ teaspoon Freshly Ground Pepper

Salad

1 pound Skinless Salmon Fillets 500g
4 cups Romaine chopped, washed and dried,
1 cup Cucumber sliced and quartered
12 Grape Tomatoes sliced in half lengthwise
½ Red Onion sliced
1 Avocado sliced
½ cup Feta Cheese Crumbles
⅓ cup Kalamata olives, pitted or black olives
Lemon wedges optional, to serve

Instructions

Whisk together all of the marinade/dressing ingredients in a large bowl. Divide the marinade in half. Use one half for marinating the salmon and store the other half until ready to use as a dressing. If you refrigerate the dressing, the oil may solidify. Allow it to come to room temp before using and shake well.
Coat the salmon with the marinade. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a metal or glass dish with aluminum foil.
Cooking times vary a lot depending on the thickness of your salmon. Check thin fillets around 12 minutes and thicker (over 1 inch) around 15 minutes. While salmon is cooking, prepare all of the salad ingredients and mix in a large salad bowl.
Slice salmon and arrange over salad. Drizzle with the reserved dressing. Serve with lemon wedges.

Nutrition