How many calories are in Green Salad with Salmon and Avocado?
Green Salad with Salmon and Avocado has about 345 calories per serving based on the current ingredient list and serving size on this page.
InternationalSaladsGluten FreeLow CarbQuick Meals30 Minute MealsFat Loss Friendly
Green Salad with Salmon and Avocado
Green Salad with Salmon and Avocado is a Salads international recipe with 345 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
345 kcal
Total Time
15 min
Servings
1
Protein
22.7 g
About This Recipe
The story behind Green Salad with Salmon and Avocado
Green Salad with Salmon and Avocado is a salads recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around salmon, avocado, and spinach.
Like most enduring salads recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 345 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 15 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Green Salad with Salmon and Avocado worth coming back to.
Ingredients
- Salmon100 g
- Avocado1/4 count (60 g)
- Spinach1 cup (30 g)
- Tomato1/2 count (65 g)
- Red Onion4 ring (20 g)
- Olive Oil1/2 tablespoon (5 ml)
- Lemon Juice1 tablespoon (15 g)
Instructions
- 1
Step 1
Cut the fresh salmon into bite-size pieces.
- 2
Step 2
Peel and cut the avocado into wedges.
- 3
Step 3
Cut the tomato into chunks and the red onion into rings. You can also use cherry tomatoes.
- 4
Step 4
Place everything in a salad bowl with the spinach leaves, previously washed.
- 5
Step 5
For the dressing: Mix olive oil and lemon juice. Season with salt and pepper.
- 6
Step 6
Pour the dressing on the salad, mix well and serve.
Nutrition Snapshot
Macros and micros at a glance
47/ 100
Forkd Score · Limited
This recipe scores well for protein density relative to its per-serving calories.
Calories
345
Protein
22.7g
Carbs
11.6g
Fat
27.5g
Fiber
1.9g
Micronutrients
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Download Forkd AI on the App StoreDiet and Allergen Guide
Vegetarian
No
Vegan
No
Gluten Free
Yes
Dairy Free
No
Allergens
FishTree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Green Salad with Salmon and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Green Salad with Salmon and Avocado
How long does Green Salad with Salmon and Avocado take to make?
Green Salad with Salmon and Avocado takes about 15 minutes from start to finish. That is roughly about 15 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Green Salad with Salmon and Avocado?
Most ingredients in Green Salad with Salmon and Avocado can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Green Salad with Salmon and Avocado?
Green Salad with Salmon and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Green Salad with Salmon and Avocado?
Green Salad with Salmon and Avocado is best enjoyed fresh and does not freeze well, since its texture changes once thawed. Keep it in the fridge and eat it within a day or two instead.
How do I reheat Green Salad with Salmon and Avocado?
Green Salad with Salmon and Avocado is usually served cold or at room temperature, so it rarely needs reheating. If you prefer it warm, heat it gently and briefly so it does not overcook.
Can I scale Green Salad with Salmon and Avocado up or down?
Yes. Green Salad with Salmon and Avocado is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Green Salad with Salmon and Avocado?
A large skillet, saucepan, or sheet pan works well for Green Salad with Salmon and Avocado. Pick one big enough to hold the ingredients in a single layer so everything cooks evenly instead of steaming.
How do I know when Green Salad with Salmon and Avocado is cooked properly?
Green Salad with Salmon and Avocado is ready when the salmon is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
Is Green Salad with Salmon and Avocado suitable for vegetarians?
No. Green Salad with Salmon and Avocado is not vegetarian as written because it includes Salmon.
Is Green Salad with Salmon and Avocado gluten-free?
Yes. Green Salad with Salmon and Avocado is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Green Salad with Salmon and Avocado?
Yes. This recipe includes Fish, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Green Salad with Salmon and Avocado ahead of time?
Green Salad with Salmon and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Green Salad with Salmon and Avocado for my calorie or macro goals?
To make Green Salad with Salmon and Avocado higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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