If you only use half the avocado, grill the second half anyway—it’s the perfect snack with a little lemon juice and sea salt.

Grilled Salmon and Avocado Chopped Salad


Full of protein and healthy fats, this chopped salad is one of our favorite lunches.

Serves 2

½-1 (depending on size) ripe but firm avocado, pitted and peeled

2 5-ounce salmon fillets, skin removed

1 cup baby arugula

1 cup shredded romaine

18 cherry tomatoes, cut in half

⅔ cup cooked (or canned) chickpeas, drained and rinsed

2 9-minute hard-boiled eggs, whites and yolks separated, yolks crumbled and white finely chopped


for the dressing:

1 medium lemon

2 tablespoons finely minced shallot

juice from 1 small lime

1 tablespoon champagne vinegar

1 teaspoon agave nectar

4 tablespoons olive oil

salt and pepper

1. Heat a grill pan over medium-high heat and brush lightly with olive oil. Season the avocado and salmon generously with salt and pepper, then grill for 2-3 minutes on the first side. Flip to the second side, add the lemon halves (for the dressing) and cook for another 2-3 minutes, or until the salmon is cooked through and the avocado and lemon have nice grill marks.

2. Let the salmon and avocado rest on a plate while you make the dressing.

3. To make the dressing, squeeze the grilled lemon juice into a small bowl. Whisk in the next 5 ingredients and season to taste with salt and pepper.

4. To serve, combine the arugula, romaine, cherry tomatoes, chickpeas, and hard-boiled eggs in a large bowl. Dice the avocado and flake the cooled salmon; add to the salad ingredients and toss with half the dressing.

5. Add salt and pepper to taste and serve with remaining dressing on the side.

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