Step-by-Step Instructions
Prepare the salmon: Pat the fillets dry. Brush with olive oil, then season with smoked paprika, garlic powder, salt, and black pepper. Let rest 5 minutes while the grill heats.
Grill the salmon: Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Place fillets skin-side down; cook 4–5 minutes. Flip carefully and grill 3–4 minutes more, until opaque and flaky.
Make the dressing: In a blender, combine avocado, Greek yogurt, lime juice, olive oil, garlic, and cilantro. Blend until smooth and creamy; season to taste. For a thinner consistency, add 1–2 tbsp water.
Assemble the salad: Arrange mixed greens, cherry tomatoes, cucumber, and red onion on a large platter. Top with sliced avocado for extra creaminess and color contrast.
Add salmon & dressing: Set the grilled salmon over the greens. Drizzle generously with the avocado dressing. Garnish with extra cilantro or lime wedges. Serve immediately.
FAQs
Can I use another type of fish instead of salmon?
Yes. Trout, sea bass, or even grilled shrimp work well if you prefer a different flavor or a lighter texture.
How can I make this recipe dairy-free?
Swap Greek yogurt for a dairy-free yogurt (such as coconut yogurt) or blend more avocado with olive oil and lime juice.
Can I meal-prep this salad?
Absolutely. Grill the salmon and prep the vegetables ahead, but store the dressing separately and assemble just before serving.
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