If you are looking for a bright, nutritious, and satisfying dish that you can whip up in no time, this Healthy Salmon Salad with Avocado, Greek Yogurt, and Fresh Dill Recipe is an absolute gem. Combining creamy avocado with the tangy freshness of Greek yogurt and the zing of fresh dill, it’s a delightful twist on traditional salmon salad. Whether you use canned or cooked salmon, this recipe transforms simple pantry and fridge staples into a vibrant meal that’s perfect for lunch, dinner, or a wholesome snack. The balance of textures and flavors from crunchy celery, zesty lemon juice, and mild onion will keep you coming back for more.
Ingredients You’ll Need
Every ingredient in this salad plays an essential role, from creamy and rich to crisp and refreshing. These simple yet carefully chosen ingredients come together to deliver a harmonious blend of color, taste, and texture that makes this salmon salad stand apart.
- Approx. 150 grams canned salmon: The star protein, packed with omega-3s and easy to use, but feel free to substitute with freshly cooked salmon.
- 1/2 a medium-sized avocado (ripe): Adds luscious creaminess and healthy fats to keep you full and satisfied.
- 1/4 cup plain Greek yogurt: A tangy, protein-rich binder that lightens the salad without the heaviness of mayonnaise.
- 1/2 cup diced celery: Brings a crisp texture and a subtle, fresh bite to balance the creaminess.
- 1/4 cup diced red onion: Adds a mild sharpness and vibrant color contrast in every bite.
- 1/4 cup fresh dill, chopped: Infuses the salad with its distinctive, aromatic flavor that complements salmon perfectly.
- 1/2 tsp garlic powder: Offers a gentle savory background without overpowering the other flavors.
- 1/2 a lemon, juice only: Provides a bright, citrusy note that lifts and brightens the entire salad.
- Salt + pepper, to taste: Essential for seasoning, enhancing all the natural flavors.
How to Make Healthy Salmon Salad with Avocado, Greek Yogurt, and Fresh Dill Recipe
Step 1: Prepare Your Ingredients
First, drain the canned salmon or flake your cooked salmon into a large mixing bowl. Dice the celery and red onion finely to add crunch and subtle sharpness. Chop the fresh dill, making sure it’s vibrant and fragrant—this herb is really what makes the salad sing. Halve the avocado and measure out the Greek yogurt. Get your lemon ready to juice, and have the garlic powder, salt, and pepper on standby.
Step 2: Mash and Mix
Gently mash the salmon together with the ripe avocado right in the mixing bowl. This creates a creamy base without losing the flaky texture that makes salmon salad so satisfying. Add in the diced celery, onions, fresh dill, and Greek yogurt. Stir everything together thoroughly until the ingredients are well blended but still hold their individual textures. Finally, squeeze in the lemon juice and sprinkle garlic powder, salt, and pepper, adjusting seasonings to your taste.
Step 3: Taste and Adjust
Give your salad a little taste test. The lemon juice should brighten up the richness, while the dill imparts a fresh, garden-y aroma. If you want it punchier, add a touch more lemon or an extra pinch of salt. Remember, good seasoning is what takes it from good to memorable.
How to Serve Healthy Salmon Salad with Avocado, Greek Yogurt, and Fresh Dill Recipe
Garnishes
To elevate your serving, sprinkle a few fresh dill sprigs or a thin lemon zest over the top for an extra visual and flavorful pop. A few cracked black pepper flakes add a subtle kick and look beautiful on the creamy salad surface.
Side Dishes
This salad shines alongside light sides like mixed green salads tossed with a lemon vinaigrette or a bowl of fresh fruit for a sweet balance. You can also serve it with crunchy whole-grain crackers or toasted pita bread for extra texture and substance.
Creative Ways to Present
For a fun twist, stuff the Healthy Salmon Salad with Avocado, Greek Yogurt, and Fresh Dill Recipe into crispy cucumber boats or hollowed-out tomatoes. It also works beautifully as a topping on open-faced toasts, wrapped in lettuce leaves for low-carb wraps, or served atop a bed of fresh greens for a nourishing grain bowl addition.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store your salmon salad in an airtight container in the fridge. It will keep fresh for up to two days; after that, the avocado may start to brown slightly, but the flavors will still be delicious.
Freezing
This salad is best enjoyed fresh as freezing can alter the texture of avocado and yogurt, making them watery upon thawing. If you want, you can freeze just the salmon portion before mixing, but it’s recommended to prepare fresh each time for the best taste and texture.
Reheating
Since this salad is best served cold or at room temperature, reheating is not necessary or recommended. Just give it a good stir and let it sit out for a few minutes if it’s too chilled from the fridge before serving.
FAQs
Can I use fresh salmon instead of canned for this recipe?
Absolutely! Cooked fresh salmon works wonderfully here. Just make sure it’s fully cooked and cooled before mixing it into the salad to keep the textures delightful.
Is Greek yogurt a good substitute for mayonnaise?
Yes, Greek yogurt is a fantastic alternative that gives you creaminess and protein without the extra fat and calories that mayonnaise can add. It also lends a nice tang that pairs beautifully with the salmon and dill.
How can I make this recipe vegan or vegetarian?
To veganize the recipe, swap the salmon for chickpeas or mashed white beans, use a plant-based yogurt instead of Greek yogurt, and replace the fresh dill with herbs like parsley or chives for a fresh taste.
Can I prepare this salad ahead of time for meal prep?
Yes, you can prepare this salad a few hours ahead or the night before. Just store it in an airtight container and mix well before serving to refresh the flavors and textures.
What are some other herbs I can use if I don’t have fresh dill?
If fresh dill isn’t available, fresh tarragon, fennel fronds, or chervil can offer a similar delicate, slightly anise-like flavor that complements the salmon nicely.
Final Thoughts
This Healthy Salmon Salad with Avocado, Greek Yogurt, and Fresh Dill Recipe is one of those magical dishes that feels both nourishing and indulgent at the same time. It’s quick to prepare, versatile in serving options, and bursting with fresh flavors that make it a reliable go-to whenever you need a healthy, satisfying meal. I can’t recommend it enough—grab your ingredients, get mixing, and enjoy the delicious rewards!
Print
Healthy Salmon Salad with Avocado, Greek Yogurt, and Fresh Dill Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
A healthy and refreshing salmon salad made with creamy avocado, protein-rich Greek yogurt, fresh dill, crisp celery, and a hint of lemon. Ready in just 20 minutes, this versatile dish can be enjoyed on sandwiches, wraps, open-faced toasts, or as a flavorful addition to salads and grain bowls. Perfect for a quick, nutritious lunch or snack, using either canned or cooked salmon.
Ingredients
Main Ingredients
- Approx. 150 grams canned salmon, drained (approx. 5 ounces; OR use cooked salmon)
- 1/2 a medium-sized avocado (ripe)
- 1/4 cup plain Greek yogurt
- 1/2 cup diced celery (approx. 2 stalks)
- 1/4 cup diced red onion
- 1/4 cup fresh dill, chopped
- 1/2 tsp garlic powder
- 1/2 a lemon, juice only
- Salt + pepper, to taste
Instructions
- Prepare Ingredients: Drain the canned salmon or cook and cool fresh salmon if preferred. Dice celery, red onion, and chop fresh dill. Slice and scoop out half of a ripe avocado.
- Combine Ingredients: Add the drained salmon, avocado, Greek yogurt, diced celery, red onion, fresh dill, garlic powder, and lemon juice into a large mixing bowl.
- Mash and Mix: Using a fork or a potato masher, mash the salmon and avocado together while stirring all ingredients to combine evenly. The mixture should be creamy but still retain some texture from the celery and onion.
- Season: Taste the salmon salad and season with salt and pepper according to your preference. Stir to incorporate the seasoning well.
- Serve: Enjoy the salmon salad as a filling for sandwiches, open-faced toasts, pita or lettuce wraps, or as a topping for green salads and grain bowls. Serve immediately or chill in the refrigerator for enhanced flavor.
Notes
- Use wild-caught canned salmon for higher omega-3 content.
- Adjust garlic powder and lemon juice for your taste preference.
- This salad keeps well refrigerated for up to 2 days in an airtight container.
- For added crunch, sprinkle some chopped nuts or seeds before serving.
- Substitute Greek yogurt with vegan yogurt to make it dairy-free and vegan-friendly.
