Mediterranean Salmon Salad with canned salmon, avocado, red onion, sun-dried tomatoes, and dill is a creamy, wildly flavorful protein-rich meal. Eat it as is or serve it up as a green salad on top of spring greens or sandwich for an amazing meal.
If you’re into tuna salad, egg salad, or chicken salad, you’re guaranteed to love salmon salad as well!
Just like tuna salad, using canned salmon for a delicious creamy protein salad is a marvelous way of taking in a powerful punch of nutrients.
Plus, this easy salmon salad recipe is here as a great option for healthy eating to break those energy highs and lows.
This protein-packed Mediterranean salmon avocado salad recipe is the perfect healthy lunch recipe because it doesn’t spike blood sugar and give you that late afternoon energy slump.
In fact, this canned salmon salad is a high-protein meal and very energizing!
Full of healthy fats and plenty of flavor, this is one of those easy lunch recipes you’ll feel compelled to put on repeat.
Want to make this as a meal prep recipe?
To turn this into a meal prep recipe for weeknight dinners or weekday lunches, prepare the salad without the avocado then add fresh avocado when you go to eat the salad.
This way you can make a big batch of salmon salad and the avocado stays fresh without oxidizing and becoming brown.
Let’s discuss the fresh ingredients needed to make this healthy salmon salad recipe.
Ingredients for Mediterranean Salmon Salad:
For the Salmon Salad: Canned salmon, avocado, red onion, sun-dried tomatoes, and feta cheese makes up the bulk of this delicious healthy salmon salad.
I use canned wild-caught pink salmon, which you can find next to the tuna in any grocery store, but you can also use cooked leftover salmon or freshly baked salmon if you prefer.
Wild salmon contains a higher amount of omega-3 fatty acids than farmed salmon, so it is the best salmon for healthy recipes and is a great source of protein.
The reason I love using canned salmon is there is no additional prep needed and it’s ready to go at a moment’s notice for a 5-minute salmon salad. In this sense, it is easy to whip up this simple healthy protein-rich salad any time the craving hits using pantry ingredients rather than having to go out and buy fresh salmon fillets.
You can customize this salmon salad recipe by adding your favorite goodies such as kalamata olives, cherry tomatoes, bell peppers, artichoke hearts, relish, pickles, cucumbers, celery, carrots or other fresh veggies, capers, black pepper, dijon mustard, etc.
For the Dressing: Greek yogurt (or mayonnaise), fresh lemon juice, garlic powder, dried dill, and sea salt. This simple combination yields a creamy salmon salad with delicious tang. If you have fresh herbs on hand, feel free to toss them in! For added tang, add 1 to 2 tablespoons of red wine vinegar.
Now that we’ve discussed the fresh salmon salad ingredients, let’s talk about how to make this tasty recipe.
How to Make Mediterranean Salmon Salad:
Open the canned salmon and drain the juices out. Transfer the salmon to a large bowl along with the sliced avocado, chopped red onion, sun-dried tomatoes, and feta cheese.
Add in the Greek yogurt (or mayo), lemon juice, garlic powder, dried dill, and sea salt. Toss everything together until the salmon salad is nice and creamy and well-combined.
Taste the salmon salad for flavor and add more sea salt or lemon juice to your personal taste.
Enjoy the salmon salad as is or enjoy it on top of a green salad or as a sandwich. Serve it on romaine lettuce or butter lettuce to make lettuce wraps.
Store leftover salmon salad in an airtight container or individual meal prep containers for up to 3 days.
And that’s it! A low-inflammatory, low-carb lunch to keep you full and satisfied.
If you love protein salad recipes, also try these popular recipes from The Roasted Root!
More Protein Salad Recipes:
- Waldorf Chicken Salad
- Cucumber Dill Avocado Tuna Salad
- Copycat Trader Joe’s Curried Chicken Salad
- Avocado Egg Salad
- Curried Egg Salad
Enjoy this easy creamy salmon salad recipe for workday lunches on repeat!
Mediterranean Salmon Salad
- 4 6-oz cans wild caught salmon*
- 1 large avocado sliced
- ¼ medium-sized 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
- Open the canned salmon and drain the juices out. Transfer the salmon to a large bowl along with the sliced avocado, chopped red onion, sun-dried tomatoes, and feta cheese.
- Add in the Greek yogurt (or mayo), lemon juice, garlic powder, dried dill, and sea salt. Toss everything together until the salmon salad is nice and creamy and well-combined.
- Taste the salmon salad for flavor and add more sea salt or lemon juice to your personal taste. Enjoy the salmon salad as is or enjoy it on top of a green salad or as a sandwich. Serve it on romaine lettuce or butter lettuce to make lettuce wraps.
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