Jun 25

Salmon & Avocado Salad Recipe with Miso Lime Dressing


Creamy avocado and salmon are a match made in culinary heaven. An easy miso lime dressing adds a pop of tang and saltiness to this dinner salad. Thanks to California Avocados for sponsoring this post and helping me to share this recipe with you.
Salmon & Avocado Salad Recipe with Miso Lime Dressing | cookincanuck.com

We finally reached the point where my two boys are okay with eating salad for dinner. They even get excited about it! I’m not quite sure what to do with this.

“Where are my sons and what have you done with them?”

I’m trying not to move into “weird and annoying” mum mode with this sudden change of events. Gushing over the boys’ newly-found salad acceptance might scare them off. Non-chalant is where it’s at.

“Oh, you feel like eating a salad tonight? That’s cool. I guess we could do that.” {Briefly exit room for secretive fist pumps.}

Salmon & Avocado Salad Recipe with Miso Lime Dressing | cookincanuck.com

The beauty of a dinner salad is that you can throw almost anything on top of some lettuce or spinach. It’s a great way to use up leftovers, such as chicken or grilled vegetables. Fill out the salad with other sources of protein, such as black beans or edamame, and raw vegetables such as cucumber, red bell pepper and broccoli.

Inevitably, we end up sprinkling some chopped avocado over top of our salads. There’s something about the texture and taste of a creamy California avocado that brings everything together, whether you are using Asian (this miso lime vinaigrette), Southwestern (my favorite cilantro vinaigrette) or Italian flavors (such as a simple balsamic vinaigrette).

I tend to use white miso for vinaigrettes and stir-fries because it has a mellower flavor than some of the other misos. I am able to find it in one of the more upscale grocery stores in my area, and it is often available at Whole Foods as well.

If you can’t find it in a store near you, it can be purchased on Amazon.

Salmon & Avocado Salad Recipe with Miso Lime Dressing | cookincanuck.com

When buying California avocados, I usually find both ripe and unripened fruit. If I am using the avocado that day, I look for avocados that yield to gentle pressure when I gently squeeze them in the palm of my hand. If you have a couple of days to spare, buy unripened avocados and place them in a paper bag with an apple for two to five days. Apples give off a gas called ethylene, which helps to ripen other fruit. This is why you never want to store bananas next to apples!

Salmon & Avocado Salad Recipe with Miso Lime Dressing | cookincanuck.com

“And what about the salmon?” you ask. Pop olive oil-smeared and pepper-seasoned salmon fillets onto a foil-lined baking sheet and into the oven. Depending on the thickness of the salmon, it will cook in 7 to 10 minutes when set under the broiler. Ba-da-bing!

If you are using salmon fillets with skin, remove the skin AFTER cooking. It should slide right off.

And what did the boys think? Well, let’s just say that we are continuing our streak of dinner salad successes.

Fist pump!

Other avocado recipes:

Avocado Recipes | cookincanuck.com
Cookin’ Canuck’s Mini Avocado & Hummus Quesadillas
Cookin’ Canuck’s Black Bean Sliders with Creamy Avocado Sauce
Dine & Dish’s Spicy Shrimp & Avocado Salad
A Southern Fairytale’s Caprese Stuffed Avocados with Spicy Balsamic Glaze
I Wash…You Dry’s Creamy Avocado Pasta Salad
Average Betty’s California Avocado Lettuce Wraps
Created By Diane’s Avocado, Goat Cheese & Beet Salad

Salmon & Avocado Salad Recipe with Miso Lime Dressing
Prep time
Cook time
Total time
Calories 278.3 / Total Fat 22.0g / Saturated Fat 2.2g / Cholesterol 24.2mg / Sodium 154.9mg / Total Carbohydrates 8.1g / Fiber 3.4g / Sugars 1.5g / Protein 13.6g / WW (Old Points) 7 / WW (Points+) 8
Serves: Serves 4
The salmon:
  • 4 (6 oz. each) salmon fillets
  • 1 tsp olive oil
  • ¼ tsp ground pepper
The dressing:
  • 2 tsp fresh lime juice
  • 2 tsp white miso
  • 2 tsp water
  • ¼ tsp ground pepper
  • 3 tbsp extra-virgin olive oil
The salad:
  • 6 cups torn romaine lettuce
  • 1 California avocado, diced
  • ¾ cup sliced cucumber, cut in half
  • ½ red bell pepper, thinly sliced
The salmon:
  1. Preheat the broiler. Place the rack about 6 inches from the broiler.
  2. Line a baking sheet with foil and lightly coat the foil with cooking spray.
  3. Arrange the salmon fillets on the prepared sheet, skin side down, rub with the olive oil and season with pepper.
  4. Cook until the salmon is just cooked through, 7 to 10 minutes (depending on the thickness of the salmon). Remove the skin from each fillet.
The dressing:
  1. In a small bowl, whisk together the lime juice, miso, water and pepper. While whisking, slowly pour in the olive oil until the dressing is combined.
The salad:
  1. Divide the lettuce, avocado, cucumber and red bell pepper between 4 dinner plates.
  2. Top each salad with a salmon fillet and drizzle 1 tablespoon of the miso dressing over each salad. Serve.
From the kitchen of Cookin' Canuck | cookincanuck.com
Nutrition Information
Serving size: 1 salad Calories: 278 cal Fat: Total Fat 22.0g / Saturated Fat 2.2g

Disclosure: This post is sponsored by the California Avocado Commission. All opinions are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

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{ 10 comments… read them below or add one }

1 Liz @ The Lemon Bowl June 25, 2014 at 12:40 pm

Fist pump is right…those are the most beautiful avos I’ve ever seen!!! Send them to Michigan please! Love that you added miso to the dressing.


2 Inês Oliveira June 25, 2014 at 1:48 pm

Avocado and salmon is one of the my favourite combos, and this salad looks delicious :)


3 Millie l Add A Little June 26, 2014 at 12:19 am

Looks delicious Dara! Love everything in this dish – especially the miso!


4 Dorothy at Shockingly Delicious June 26, 2014 at 6:09 am

Delish, as always, and a winner for dinner!


5 Olivia - Primavera Kitchen June 26, 2014 at 7:36 am

Looks delicious Dara! Love everything that involves salmon!


6 Sam June 26, 2014 at 6:44 pm

Thanks! This looks like it came out moist. You gave a range depending on thickness, but how long did the salmon in the photos take to cook under the broiler, just to use that as a reference point? Also, is it wild salmon? Thanks again!


7 Shelley @ Two Healthy Kitchens June 27, 2014 at 7:27 am

Fist pumps for sure (hilarious!) … getting kiddos to actually WANT a giant salad for dinner is a major accomplishment! But yes … good plan to stay non-chalant (which I’m terrible at) … you’ve gotta make them think it’s really their own inspired idea, right?!?! Lol! Anyway … I adore both salmon and avocados (definitely!), and they’re so delicious together, so this beautiful salad with the simple, flavorful dressing is absolutely calling my name! Pinning for sure! 😀


8 Chris June 27, 2014 at 7:24 pm

Very pretty dish, and healthy too!


9 Lori @ RecipeGirl June 28, 2014 at 6:19 pm

My family would go nuts for this dinner!


10 Stephanie @ Eat. Drink. Love. June 29, 2014 at 10:28 pm

I adore light meals like this!


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