World · Keto
Salmon, Avocado & Egg Salad with Balsamic Vinaigrette
Pan-seared salmon flaked over mixed greens with creamy avocado, hard-boiled eggs, cherry tomatoes, and a sharp balsamic vinaigrette. Built for the protein and omega-3 hit without weighing you down.
Halal-friendly Gluten-free Easy
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Serves
- 2
4g Net carbs
35g Protein
38g Fat
520 Calories
Per serving
Ingredients
- 2 (about 280g / 10 oz total) Skin-on salmon fillets
- 2 (hard-boiled) Large eggs
- 1 medium (150g flesh) Ripe avocado, sliced
- 100g (about 4 cups) Mixed salad greens (rocket, spinach, baby leaves)
- 80g Cherry tomatoes, halved
- 15g Red onion, thinly sliced
- 3 tbsp Extra-virgin olive oil (for cooking + dressing)
- 1 tbsp Balsamic vinegar
- 1 tsp Dijon mustard
- to taste Fine sea salt and black pepper
- 2 Lemon wedges (to serve)
Method
- Bring a small pot of water to a boil. Add the eggs, lower to a simmer, and cook 8 minutes. Transfer to an ice bath; peel when cool, then halve.
- Pat the salmon dry and season both sides with salt and pepper.
- Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down; cook 4 minutes without moving until the skin is crisp. Flip and cook 2-3 more minutes until just cooked through. Rest off the heat.
- Whisk the remaining olive oil, balsamic vinegar, Dijon, a pinch of salt and pepper to make the vinaigrette.
- Divide the mixed greens between two plates. Top with cherry tomatoes, red onion, sliced avocado, and halved eggs.
- Flake the salmon over the top (skin on or off, to taste). Drizzle generously with vinaigrette. Serve with lemon wedges.
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