Lunch · British

Salmon Avocado and Cucumber Salad

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 5, 2026

Warm pan-seared salmon over cool spinach, creamy avocado, and crisp cucumber, all pulled together with a bright lime and honey dressing. It comes together in about 20 minutes and feels light but filling. Perfect for a fast lunch or an easy dinner that still tastes special.

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Salmon Avocado and Cucumber Salad

Why you'll love this

  • Ready in about 20 minutes start to finish.
  • Light and fresh but still filling thanks to the salmon and avocado.
  • Naturally gluten-free and packed with protein and healthy fats.
  • The lime and honey dressing brings everything to life.

EveryDayMeal recipe

Salmon Avocado and Cucumber Salad

Prep
10m
Cook
10m
Total
20m
Serves
4
Level
Easy

Ingredients

  • 400g salmon fillets
  • 3 avocados, ripe
  • 1 cucumber
  • 400g baby spinach
  • 4 tbsp fresh mint, chopped
  • 1 lime, zest and juice
  • 2 tsp honey
  • 3 tbsp olive oil
  • to taste salt and pepper

Equipment

  • Non-stick frying pan
  • Small whisk or fork
  • Sharp knife
  • Cutting board

Instructions

  1. Pat the salmon dry with paper towels, then season both sides with salt and pepper and rub lightly with a little of the olive oil so it sears rather than steams.
  2. Make the dressing by whisking together the lime zest, lime juice, honey, chopped mint, and the remaining olive oil until it looks smooth and emulsified, then taste and add a pinch of salt to balance the tang.
  3. Halve, stone, and peel the avocados, then slice them into neat wedges so they hold their shape on the plate.
  4. Halve the cucumber lengthways, cut each half again into quarters, then slice into small pieces for a bit of crunch in every bite.
  5. Divide the spinach, avocado, and cucumber between four plates and drizzle each with about half the dressing so the leaves start to soften slightly.
  6. Heat a non-stick pan over medium-high until hot, then add the salmon and cook for 3 to 4 minutes per side until the outside is crisp and golden and the center is just cooked but still moist.
  7. Set a warm salmon fillet on top of each salad, drizzle over the rest of the dressing, and serve right away while the fish is still warm.

Tips from the kitchen

  • Let the salmon sit skin-side down without moving it so it releases naturally and forms a crisp crust.
  • Use ripe but firm avocados that give slightly when pressed, so they slice cleanly instead of turning to mush.
  • Dress the salad just before serving to keep the spinach fresh and the cucumber crunchy.

Estimated nutrition per serving: 480 cal · 26g protein · 14g carbs · 37g fat

Make it your own

  • Swap spinach for arugula or mixed baby greens for a peppery bite.
  • Use trout or seared tuna instead of salmon.
  • Add cherry tomatoes or thin red onion for extra color and crunch.

Storing & make-ahead

Best eaten fresh, but you can store cooked salmon and undressed salad separately in the fridge for up to 2 days. Keep the dressing in a sealed jar and toss just before serving. Enjoy the salmon cold or gently warmed.

Good to know

How do I know when the salmon is done?
It should flake easily with a fork and look opaque in the center while staying moist. About 3 to 4 minutes per side over medium-high heat is usually right.
Can I use skin-on salmon?
Yes. Cook it skin-side down first for a crispy skin, then flip to finish the flesh side.
Can I make this dairy-free?
It already is. There is no dairy in the recipe, and it happens to be gluten-free too.
What can I use instead of fresh mint?
Fresh basil or cilantro both work well and give the dressing a different but tasty twist.

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