Crispy Salmon & Broccoli Salad with Avocado & Creamy Dressing
This crispy salmon and broccoli salad is a vibrant, satisfying dish that balances crunchy textures, creamy elements, and fresh greens. Golden, panko-crusted salmon cubes pair perfectly with crisp-tender broccoli, ripe avocado slices, and thin rings of red onion, all brought together by a creamy herb dressing. It’s a salad that’s both hearty and healthy, making it ideal for lunch, dinner, or meal prep.
The combination of textures—from the crunchy crust on the salmon to the softness of avocado and the snap of broccoli—makes every bite interesting. The creamy herb dressing ties everything together, adding a tangy, flavorful finish. This salad is easy to customize with your favorite herbs or a squeeze of lemon for brightness.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
Main Salad Components
1–2 salmon fillets, cut into cubes
2 cups broccoli florets
1 avocado, sliced
½ small red onion, thinly sliced into rings
3 cups mixed greens or lettuce
Salmon Coating
½ cup panko breadcrumbs (or regular breadcrumbs)
1 tablespoon sesame seeds (optional)
Salt and pepper, to taste
1 tablespoon olive oil
Creamy Herb Dressing
¼ cup plain yogurt or mayonnaise
1 teaspoon lemon juice
1 teaspoon olive oil
1 tablespoon chopped fresh herbs (parsley, dill, or chives)
Salt and pepper, to taste
Instructions
Preheat oven to 400°F (200°C) if baking salmon, or heat a skillet with olive oil for pan-frying.
Prepare broccoli by steaming or blanching florets for 2–3 minutes until bright green and slightly tender. Set aside.
Mix panko and sesame seeds in a shallow bowl. Season with salt and pepper.
Coat salmon cubes in olive oil, then roll in the breadcrumb mixture.
Cook salmon: bake for 10–12 minutes or pan-fry for 3–4 minutes per side until golden and cooked through.
Prepare the dressing by whisking together yogurt or mayo, lemon juice, olive oil, chopped herbs, salt, and pepper.
Assemble salad by layering mixed greens, broccoli, avocado slices, and red onion rings in a large bowl or individual plates.
Top with crispy salmon cubes.
Drizzle dressing evenly over the salad.
Serve immediately, optionally garnished with extra herbs or a lemon wedge.
Tips
Use fresh salmon fillets for the best flavor and texture.
Pat salmon dry before coating to ensure the crust sticks.
For extra crispiness, toast panko in a dry skillet before coating.
Don’t overcook salmon; cubes should be tender inside.
Blanch broccoli briefly to keep it crisp and bright green.
Slice avocado just before serving to prevent browning.
Mix dressing ingredients thoroughly for smooth consistency.
Use a light hand when tossing the salad to avoid breaking salmon cubes.
Adjust dressing tang with additional lemon juice if desired.
Serve immediately for maximum crunch and freshness.
Variations
Swap salmon for shrimp or chicken for different protein.
Add cherry tomatoes or roasted bell peppers for extra color.
Sprinkle toasted almonds or pecans for additional crunch.
Use kale or spinach instead of mixed greens for nutrient boost.
Add cooked quinoa for a heartier salad.
Replace yogurt with a vegan mayo for a plant-based version.
Include a touch of garlic powder or paprika in the panko mix.
Drizzle with a balsamic glaze for sweetness and acidity.
Add pickled red onions for tangy contrast.
Mix in fresh herbs like basil or cilantro for a fresh twist.
Q&A
Can I make this ahead?
Prepare vegetables and dressing in advance, but cook salmon just before serving.
Can I freeze the salmon?
Salmon is best fresh; frozen then baked salmon may be less crispy.
Can I grill the salmon instead?
Yes, grill cubes or fillets for a smoky flavor.
Can I make the dressing in advance?
Yes, store in the refrigerator up to 2 days.
Is this salad keto-friendly?
Yes, using panko is optional; replace with crushed nuts for strict keto.
Can I use canned salmon?
Fresh salmon is recommended for texture; canned salmon will work but won’t be crispy.
How do I keep avocado from browning?
Add lemon juice and slice just before serving.
Can I add more vegetables?
Yes, cucumbers, radishes, or bell peppers work well.
Can I serve it warm?
Yes, serve salmon and broccoli warm or let greens cool for a refreshing version.
What pairs well with this salad?
Serve with crusty bread, quinoa, or a light soup for a complete meal.
Nutrition
(Approximate per serving)
Calories: 350–400
Protein: 28–30g
Carbohydrates: 15–18g
Fat: 18–20g
Fiber: 6–7g
Sodium: Varies based on seasoning and dressing
This salad is rich in protein, healthy fats from salmon and avocado, and fiber from vegetables. It’s a nutrient-dense, balanced meal suitable for lunch, dinner, or meal prep.
Conclusion
Crispy salmon and broccoli salad with avocado and creamy dressing is a fresh, flavorful, and satisfying dish. The contrast of textures—crispy salmon, crunchy broccoli, creamy avocado—makes it exciting to eat, while the herb dressing ties everything together. It’s versatile, quick to prepare, and adaptable to various dietary needs. Whether served as a main course or an elegant side, this salad delivers both nutrition and taste in every bite.