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Coconut Curry Salmon Salad

This fresh and flavorful **Coconut Curry Salmon Salad** is perfect for a healthy lunch or dinner. Tender salmon, creamy avocado, and a zesty curry dressing come together in a nutritious and satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine Mexican
Servings 4 people
Calories 400 kcal

Equipment

  • 1 Non-stick skillet For cooking the salmon
  • 1 Mixing bowl For tossing the salad
  • 1 Sharp knife For chopping the vegetables and salmon
  • 1 Cutting board For slicing the avocado, cucumber, and other ingredients
  • 1 Serving plate For serving the salad

Ingredients
  

  • 2 salmon fillets about 6 oz each
  • 1 tablespoon olive oil for cooking the salmon
  • 1 teaspoon ground curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh lime juice
  • 1 cup mixed salad greens arugula, spinach, or any greens you prefer
  • 1/2 cup cherry tomatoes halved
  • 1/2 cucumber sliced
  • 1/4 red onion thinly sliced
  • 1 avocado diced
  • 2 tablespoons coconut yogurt or regular plain yogurt for a non-vegan version
  • 1 tablespoon coconut milk
  • 1 tablespoon fresh cilantro chopped
  • Salt and pepper to taste

Instructions
 

Step 1: Cook the Salmon

  • Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Season the salmon fillets with salt, pepper, curry powder, and turmeric. Place the fillets in the skillet and cook for about 4-5 minutes on each side until the salmon is golden brown and cooked through. Remove from heat and set aside to cool slightly.

Step 2: Prepare the Dressing

  • In a small bowl, whisk together the coconut yogurt, coconut milk, and fresh lime juice. Add a pinch of salt and pepper to taste. Set aside for later.

Step 3: Prepare the Salad Base

  • In a large mixing bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, red onion, and avocado. Toss the vegetables together gently.

Step 4: Flake the Salmon

  • Once the salmon has cooled slightly, use a fork to flake the salmon into bite-sized pieces. Add the salmon on top of the salad.

Step 5: Drizzle the Dressing

  • Pour the coconut curry dressing over the salad and toss gently to combine. Ensure the dressing coats the salad ingredients evenly.

Step 6: Garnish and Serve

  • Sprinkle freshly chopped cilantro on top and serve the salad immediately. You can serve it chilled or at room temperature, depending on your preference.

Notes

This salad is best served immediately but can also be made ahead and stored in the fridge for 1-2 days.