Servings: 3 Servings
Tzatziki Salmon Salad
This flavorful salad recipe features fresh ingredients and quality nutrients for an energizing meal. Mix in your favorite salad ingredients to customize it.
Ingredients
Salmon Ingredients:
- 10 to 16 ounces sockeye salmon
- 1 Tbsp avocado oil
- ½ tsp garlic powder
- ½ tsp onion powder
- Sea salt and black pepper to taste
Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1 cup cucumber peeled, seeded, and finely chopped
- 2 cloves garlic minced
- 1 Tbsp rice vinegar or cider vinegar
- 1 ½ Tbsp fresh dill chopped
- Pinch sea salt to taste
- Sea salt and black pepper to taste
Salad Ingredients:
- 10 ounces Spring greens or romaine lettuce chopped
- 1 cup cherry tomatoes halved
- ⅓ cup red onion thinly sliced
- 1 ripe avocado diced
- ⅔ cup feta cheese crumbles
Instructions
Prepare the Salmon:
- If you’re using Atlantic salmon, use my Broiled Salmon Recipe for instructions on how to prepare it. For sockeye salmon, use my Baked Sockeye Salmon Recipe for instructions for baking sockeye salmon. For skillet instructions, follow my Crispy Skillet Salmon recipe. For air fryer instructions, make my Crispy Air Fryer Salmon recipe. Salmon is considered fully cooked when the salmon reaches 145 degrees Fahrenheit internal temperature.
- Once cooked, move the salmon to a plate and allow it to cool for at least 15 minutes. To speed up the process, refrigerate the cooked salmon until it is completely chilled.
- Transfer the salmon to a cutting board and chop it into chunks. Set aside or refrigerate until ready to use.
Make the Tzatziki Sauce:
- As the salmon bakes (or up to 3 days in advance), prepare the tzatziki sauce.
- Peel the cucumber and cut it in half lengthwise. Use a spoon to scoop out the seeds and discard them. Chop the cucumber into small pieces using a sharp knife. Place the chopped cucumber into a colander and sprinkle it with salt. Set it aside while you’re preparing the rest of the recipe to allow any excess liquid to seep out of the cucumber, or for at least 15 minutes.
- Transfer the chopped cucumber to a small bowl along with the rest of the ingredients for the tzatziki sauce. Stir well until everything is combined. Taste the tzatziki for flavor and add more vinegar or sea salt to taste. Refrigerate until ready to use. Tzatziki sauce can be stored in an airtight container in the refrigerator for up to 4 days.
Make the Salad:
- If you’re like me and you prefer your greens chopped for ease of eating, transfer them to a cutting board and use a knife to chop them into smaller pieces (you’ll need to do this in batches if you’re making the full 10 ounces of greens).
- Transfer the greens to a large bowl along with the halved cherry tomatoes, red onion, avocado, and feta cheese. Similarly, move the cooled and chopped salmon to the bowl with the salad. Add in the tzatziki sauce and toss everything together until the ingredients are coated with the sauce. Taste the salad for flavor and add a drizzle of lemon juice, a little olive oil or balsamic vinegar if you’d like. I like to add a sprinkle of sea salt.
Notes
Optional Additional Salad Dressing:
For creamier, tangier salad dressing, mash 1 whole avocado in a bowl with 3 to 4 tablespoons of balsamic vinegar until the mixture is nice and creamy. Use a rubber spatula to mix it into the salad until everything is combined.Nutrition
Serving: 1Serving (of 3), Calories: 503kcal, Carbohydrates: 17g, Protein: 43g, Fat: 29g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 22mg, Sodium: 1155mg, Fiber: 6g, Sugar: 6g