Dinner · British

Salmon, Avocado, and Cucumber Salad

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 20, 2026

This is the kind of dinner salad that feels light but actually fills you up: crisp seared salmon over fresh spinach, creamy avocado, and cool cucumber, all tied together with a honey lime dressing. It comes together in about 25 minutes and looks impressive enough for company. Serve it warm, right off the pan, while the salmon is still crisp on the outside and tender in the middle.

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Salmon, Avocado, and Cucumber Salad

Why you'll love this

  • Ready in about 25 minutes with almost no cleanup.
  • Feels light but the salmon and avocado keep you full.
  • Naturally gluten-free and packed with good fats.
  • Impressive enough for guests, easy enough for a weeknight.

EveryDayMeal recipe

Salmon, Avocado, and Cucumber Salad

Prep
15m
Cook
10m
Total
25m
Serves
4
Level
Easy

Ingredients

  • about 14 oz (4 small fillets) salmon fillets
  • 3 ripe avocados
  • 1 large cucumber
  • about 8 cups (roughly 14 oz) baby spinach
  • 4 tablespoons fresh mint, chopped
  • 1 lime, zest and juice
  • 2 teaspoons honey
  • 3 tablespoons, plus more for the salmon olive oil
  • to taste salt and pepper

Equipment

  • Nonstick skillet
  • Small mixing bowl
  • Whisk
  • Sharp knife
  • Cutting board

Instructions

  1. Pat the salmon dry with a paper towel, then season both sides with salt and pepper and rub lightly with olive oil so it sears instead of steaming.
  2. In a small bowl, whisk together the lime zest and juice, honey, chopped mint, and 3 tablespoons olive oil until it looks smooth and slightly thickened, then taste and adjust with a pinch of salt.
  3. Halve the avocados, remove the pits, peel, and slice into thin wedges so they lay nicely on the plate.
  4. Halve the cucumber lengthwise, then quarter each half lengthwise and cut into slices, giving you crisp little pieces that hold their crunch.
  5. Divide the spinach, avocado, and cucumber between four plates, then drizzle each with about half of the dressing so the greens get a light coating.
  6. Heat a nonstick skillet over medium-high until hot, add the salmon, and cook 3 to 4 minutes per side until the outside is golden and crisp but the center is still moist and just cooked through.
  7. Set a salmon fillet on top of each salad, drizzle with the remaining dressing, and serve warm right away.

Tips from the kitchen

  • Let the salmon sit skin-side down without moving it so a proper crust can form before you flip.
  • Use ripe but firm avocados so the slices hold their shape instead of turning to mush.
  • Make the dressing first and let it sit; the mint and lime deepen while the salmon cooks.

Estimated nutrition per serving: 450 cal · 27g protein · 14g carbs · 33g fat

Make it your own

  • Swap salmon for seared shrimp or flaked canned tuna in a pinch.
  • Add cherry tomatoes or thinly sliced radish for extra color and crunch.
  • Trade mint for cilantro or basil to change the flavor profile.

Storing & make-ahead

This is best eaten fresh, since avocado browns and greens wilt once dressed. If you need to make ahead, keep the cooked salmon, dressing, and vegetables separate in airtight containers in the fridge for up to 2 days, then assemble just before serving. Leftover salmon is good cold or gently reheated.

Good to know

How do I know the salmon is done?
It should flake easily with a fork and look opaque in the center, usually 3 to 4 minutes per side for standard fillets.
Can I use skin-on salmon?
Yes. Cook it skin-side down first for a crispy skin, then flip to finish the other side.
Can I make this dairy-free or gluten-free?
It already is both, as long as your honey and olive oil are pure and unblended.
What can I serve alongside?
A slice of crusty bread, quinoa, or roasted potatoes rounds it out into a bigger meal.

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