This salad flips the usual salmon and avocado combo on its head with a touch of Hollywood sparkle. I love how it combines rich, melt-in-your-mouth salmon with the cool, silky texture of avocado, all tossed in a punchy dressing that wakes up your taste buds. It’s the kind of dish that feels fancy but whips up in no time, making it perfect for busy nights or impromptu guests.
Why I keep coming back to this salad
It’s quick, yet feels luxurious. The flavors are bold but balanced, and every bite reminds me of a sunny brunch or an effortless dinner. Plus, it’s endlessly adaptable—swap greens, tweak dressings, or add a spicy flair whenever I want a new twist.
Breaking down the stars of the salad
- Salmon fillet: Rich, omega-3 packed and flaky when cooked right — a luxurious base.
- Avocado: Creamy, subtly nutty, and a perfect foil to the crispy salmon.
- Mixed greens: Crisp, peppery, and fresh — your salad’s backbone.
- Lemon and lime: Brighten everything with citrus zest and juice — zingy and fresh.
- Soy sauce & sesame oil: Add depth and an umami punch, with a smoky aroma.
- Honey: A little sweetness to balance the salt and acidity.
- Herbs & seeds: Garnish with fresh herbs or toasted sesame seeds for crunch.
Tools of the trade for a quick, chic salad
- Baking sheet: Roast the salmon evenly.
- Sharp knife: Slice avocados and greens cleanly.
- Small bowl: Whisk your dressing to emulsify.
- Serving bowls: Display the salad attractively.
- Tongs or a fork: Toss ingredients gently without mashing.
Step-by-step: Crafting the perfect Kardashian Salmon Avocado Salad
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Line a baking sheet with foil or parchment.
Step 3: Place salmon fillets skin-side down.
Step 4: Rub with olive oil, salt, pepper, and a squeeze of lemon.
Step 5: Bake for 12-15 minutes until flaky and just cooked through.
Step 6: Meanwhile, slice ripe avocados and prepare your greens.
Step 7: In a small bowl, mix a splash of soy sauce, a drizzle of sesame oil, and a dash of honey for the dressing.
Step 8: Once salmon is done, let it rest for 5 minutes.
Step 9: Flake the salmon into bite-sized pieces.
Step 10: Toss greens, avocados, and salmon with dressing.
Step 11: Serve immediately, garnished with fresh herbs or a sprinkle of sesame seeds.
Kardashian Salmon Avocado Salad
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Line a baking sheet with foil or parchment paper.
- Place the salmon fillets skin-side down on the prepared baking sheet. Rub each with olive oil, and squeeze lemon over the top. Season with a pinch of salt and pepper.
- Bake the salmon for 12-15 minutes, until it flakes easily with a fork and has a golden, crispy top. While it bakes, slice your avocados and prepare the greens.
- In a small bowl, whisk together soy sauce, sesame oil, honey, and lime juice until the mixture is emulsified and fragrant.
- Once the salmon is cooked, let it rest for 5 minutes to lock in moisture. Then, flake the salmon into bite-sized pieces with a fork.
- In a large bowl, gently toss the mixed greens, sliced avocados, and flaked salmon with the citrus dressing, ensuring everything is coated evenly but not mushed.
- Divide the salad into serving bowls and garnish with fresh herbs or toasted sesame seeds for extra crunch and aroma.
Notes
Cooking checkpoints and pro tips
- Salmon should be opaque and flaky, not rubbery or dry.
- Avocado slices should be ripe, buttery, and not brown.
- Greens should be crisp and vibrant, not wilted or limp.
- Dressing should be balanced — a little tangy, a little sweet, a little savory.
Common pitfalls and how to dodge them
- Cooking salmon too long.? Salmon is overcooked and dry. → Reduce baking time or check for flakiness.
- Leaving avocado exposed to air.? Avocado browns too quickly. → Toss slices in lemon juice immediately.
- Under-seasoning the dressing.? Dressing is bland. → Add a splash of lime juice or a pinch more salt.
- Waiting too long to plate.? Greens wilt before serving. → Serve immediately after tossing.
This salad is a blend of fresh, buttery avocado and crispy salmon that feels both indulgent and effortless. It’s perfect for a quick lunch or a light dinner that still feels like a treat. Feel free to swap in your favorite greens or add a spicy kick with chili flakes. The beauty of this dish is in its simplicity and the way it makes you feel like a tiny bit of the Kardashian glam is right in your own kitchen.
Mark Renshaw is the creator of Val’s Recipe Box, a heartfelt food blog preserving cherished family recipes inspired by his grandmother Val. Blending nostalgic storytelling with comforting, unfussy dishes, he celebrates the tradition and love behind every meal.
