Mediterranean Salmon Salad Recipe

Introduction

This Mediterranean Salmon Salad is a refreshing, protein-packed dish perfect for a light lunch or dinner. Combining tender salmon with creamy avocado, tangy feta, and bright sun-dried tomatoes, it’s both flavorful and easy to prepare.

Ingredients

• 4 (6-oz) cans wild caught salmon, drained
• 1 large avocado, sliced
• 1/3 cup red onion, thinly sliced
• 1 cup sun-dried tomatoes, drained
• ½ cup feta cheese
• ½ cup plain Greek yogurt or mayonnaise
• 2 Tbsp fresh lemon juice
• ½ tsp garlic powder
• 1 tsp dried dill
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions

1. Step 1: Open the canned salmon and drain the juices completely. Transfer the salmon to a large bowl along with the sliced avocado, thinly sliced red onion, sun-dried tomatoes, and crumbled feta cheese.
2. Step 2: Add the Greek yogurt or mayonnaise, fresh lemon juice, garlic powder, dried dill, sea salt, and black pepper. Gently toss everything together until the mixture is creamy and well combined.
3. Step 3: Taste the salad and adjust the seasoning by adding more sea salt or lemon juice if needed. Serve the salmon salad on its own, over a bed of greens, as a sandwich filling, or wrapped in romaine or butter lettuce leaves.

Tips & Variations

• For a lighter option, use Greek yogurt instead of mayonnaise to keep the salad creamy without added fat.
• Add chopped cucumber or bell peppers for extra crunch and freshness.
• Sprinkle fresh herbs like parsley or basil for an extra burst of flavor.
• If sun-dried tomatoes are too intense, substitute with halved cherry tomatoes for a milder taste.

Storage

Store the salmon salad in an airtight container in the refrigerator for up to 3 days. Keep it chilled and avoid storing it at room temperature for long. When ready to eat, gently stir and serve cold or at room temperature. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of canned?

Yes, cooked fresh salmon can be used as a substitute. Flake it into pieces and use the same quantity to maintain the salad’s flavor and texture.

Is this salad suitable for meal prep?

Absolutely, this salad holds up well in the fridge and makes a convenient, protein-rich meal prep option. Just keep the avocado sliced fresh or add slices right before serving to prevent browning.

Mediterranean Salmon Salad Recipe

Print Recipe

★★★★★

4.6 from 118 reviews

A refreshing and creamy Mediterranean Salmon Salad featuring wild-caught canned salmon, ripe avocado, sun-dried tomatoes, and tangy feta cheese, all bound together with Greek yogurt and infused with lemon juice and herbs. Perfect as a light meal or a versatile topping for greens, sandwiches, or lettuce wraps.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salmon Salad

• 4 (6-oz) cans wild caught salmon, drained
• 1 large avocado, sliced
• 1/3 cup red onion, thinly sliced
• 1 cup sun-dried tomatoes, drained
• ½ cup feta cheese

Dressing & Seasoning

• ½ cup plain Greek yogurt or mayonnaise
• 2 Tbsp fresh lemon juice
• ½ tsp garlic powder
• 1 tsp dried dill
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions

1. Drain the Salmon: Open the canned salmon and carefully drain out the juices from the cans to avoid excess moisture in your salad.
2. Combine Main Ingredients: In a large bowl, add the drained salmon, sliced avocado, thinly sliced red onion, drained sun-dried tomatoes, and feta cheese to create the hearty base of the salad.
3. Add Dressing and Seasonings: Mix in the Greek yogurt or mayonnaise, fresh lemon juice, garlic powder, dried dill, and sea salt. Toss everything gently until the salmon salad is creamy and uniformly combined.
4. Adjust Seasoning and Serve: Taste the salad and adjust by adding more sea salt or lemon juice if desired. Serve the Mediterranean salmon salad on its own, over a bed of mixed greens, as a sandwich filling, or wrapped in romaine or butter lettuce leaves for a fresh and healthy meal.

Notes

• Use Greek yogurt for a healthier, lower fat option or mayonnaise for richer flavor.
• Draining the canned salmon well prevents the salad from becoming watery.
• The sun-dried tomatoes add a nice chewy texture and tangy sweetness to balance the creaminess.
• Fresh lemon juice brightens the flavors and keeps the avocado from browning quickly.
• This salad can be refrigerated for up to 2 days; however, avocado may brown slightly over time.
• For a dairy-free version, omit feta cheese and use vegan mayonnaise or yogurt.

Keywords: Mediterranean salmon salad, canned salmon recipe, healthy salmon salad, avocado salmon salad, no-cook salad, Greek yogurt salad, light lunch recipe