Salmon Salad on the Half Shell
Elevate your lunchtime routine with this vibrant and nutritious Salmon Salad on the Half Shell! This recipe combines tender, smoky grilled salmon with a medley of fresh and colorful ingredients like diced avocado, juicy cherry tomatoes, crisp cucumber, and zesty red onion. Served in hollowed-out avocado halves for a creative and eco-friendly presentation, this dish is as visually stunning as it is delicious. A creamy dressing made with mayonnaise, Dijon mustard, lemon juice, and fragrant parsley ties everything together, delivering a balanced blend of rich, tangy, and herbaceous flavors. Perfect for a light yet satisfying meal, this salad is ready in just 25 minutes, making it an ideal option for busy weeknights or entertaining guests. Healthy, gluten-free, and packed with Omega-3s, it’s a must-try for seafood and avocado lovers alike!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 pieces (6 oz each) salmon fillet
- 1 whole lemon
- 2 tablespoons olive oil
- 2 whole avocados
- 1 cup cherry tomatoes
- 0.5 medium cucumber
- 0.25 whole red onion
- 2 tablespoons (chopped) fresh parsley
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat a grill pan or outdoor grill over medium-high heat.
Brush the salmon fillets with 1 tablespoon of olive oil and season with salt, pepper, and a squeeze of lemon juice.
Grill the salmon fillets for 4-5 minutes per side, or until cooked through and flaky. Set aside to cool slightly.
While the salmon cools, cut the avocados in half lengthwise and remove the pits. Carefully scoop out a portion of the flesh to create a hollow for the salad, leaving about 1/4-inch shell intact. Dice the scooped avocado flesh and reserve for the salad.
In a mixing bowl, combine the diced avocado, cherry tomatoes (halved), cucumber (diced), and red onion (finely chopped).
Add chopped parsley, mayonnaise, Dijon mustard, garlic powder, and the remaining olive oil. Squeeze in juice from the remaining lemon and season with salt and pepper to taste. Mix gently until combined.
Flake the grilled salmon into bite-sized pieces and fold it into the salad mixture.
Spoon the salmon salad generously into the hollowed-out avocado shells.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 2.4 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
