Fresh Salmon Salad with Avocado & Blood Orange

A light, flavorful, and nutrient-packed salad perfect for lunch or dinner.

Looking for a vibrant, healthy salad that’s both visually stunning and satisfying? This Salmon Salad with Avocado and Blood Orange hits all the right notes: protein-rich salmon, creamy avocado, citrusy zing from blood orange, and crunchy toasted pine nuts. It's the kind of recipe you’ll make again and again — elegant enough to impress guests, yet simple enough for a weekday meal.

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🌟 Why You'll Love This Salmon Salad

✅ High in protein and healthy fats

✅ Gluten-free and low-carb

✅ Ready in 15 minutes

✅ Packed with fresh, seasonal ingredients

✅ Customizable and meal prep-friendly

Whether you're following a clean eating lifestyle, a Mediterranean diet, or just want something delicious and nourishing, this salad checks all the boxes.

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🥗 Ingredients

For the Salad:

• 1 salmon fillet (grilled, baked, or pan-seared)
• 1 cup mixed greens (arugula, baby spinach, or spring mix)
• ½ avocado, sliced
• 1 blood orange, sliced or segmented
• 1 tbsp pine nuts (lightly toasted)
• 1 lime wedge (for serving)

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice (or blood orange juice)
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt & pepper to taste

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📝 Instructions

1. Prepare the Salmon

Season the salmon fillet with olive oil, salt, and pepper. Grill, bake, or pan-sear it for 3–4 minutes per side until golden and fully cooked. Let it rest before slicing or placing on the salad.

2. Toast the Pine Nuts

In a small dry skillet, toast the pine nuts over low heat for 1–2 minutes, stirring constantly until golden and fragrant. Remove from heat.

3. Make the Dressing

Whisk together the olive oil, lemon or blood orange juice, Dijon mustard, and honey. Season with salt and pepper to taste.

4. Assemble the Salad

On a serving plate or bowl, layer the mixed greens, blood orange slices, and avocado. Place the cooked salmon fillet on top.

5. Drizzle & Serve

Top with toasted pine nuts, drizzle with dressing, and finish with a squeeze of fresh lime. Serve immediately.

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💡 Pro Tips

• Seasonal Swap: No blood oranges? Use grapefruit or regular oranges.
• Extra Protein: Add a poached or boiled egg.
• Make it a Meal: Serve with a slice of sourdough or quinoa on the side.
• Meal Prep: Prep your greens, dressing, and cooked salmon ahead of time and assemble fresh.

🐟 Salmon Salad with Avocado & Blood Orange

Prep Time: 10 minutes | Cook Time: 10 minutes | Servings: 1

Ingredients:

For the Salad:

• 1 salmon fillet (grilled, baked, or pan-seared)
• 1 cup mixed greens (arugula, spinach, or spring mix)
• ½ avocado, sliced
• 1 blood orange, sliced or segmented
• 1 tbsp pine nuts (lightly toasted)
• 1 lime wedge (for serving)

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice or blood orange juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt & pepper to taste

Instructions:

1. Cook the salmon until golden and flaky. Let rest.
2. Toast the pine nuts in a dry pan for 1–2 minutes.
3. Mix all dressing ingredients in a small bowl.
4. Arrange salad greens, avocado, and blood orange on a plate.
5. Top with salmon and pine nuts, drizzle with dressing, and serve with a lime wedge.