Salmon Salad With Orange, Cucumber and Avocado

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Democracy Dies successful Darkness

4.3 (42)

By Stephanie Witt Sedgwick

The agleam and refreshing operation of orange, cucumber and avocado is simply a delightful reprieve from heavier wintertime fare. The summation of poached salmon turns this elemental broadside crockery into much filling main course.

To prevention time, you tin prep the different ingredients portion the salmon poaches.

From erstwhile Nourish columnist Stephanie Witt Sedgwick.

Ingredients

1 tablespoonful achromatic vino vinegar
1/2 spoon positive 1/8 spoon good salt, divided
4 skin-on salmon fillets (4 ounces each; 1 lb total)
Finely grated zest of 2 oranges, divided
3 ample oranges, peeled and chopped into segments (supremed), prevention immoderate accumulated juices (see Notes)
1 mean cucumber (6 ounces), peeled, halved lengthwise, seeded and thinly sliced
1 avocado, halved, pitted, peeled and chopped into bite-size pieces
2 tablespoons unseasoned atom vino vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped caller flat-leaf parsley, divided
Pinch granulated sugar
Freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
370
Fat
22 g
Saturated Fat
4 g
Carbohydrates
23 g
Sodium
827 mg
Cholesterol
58 mg
Protein
24 g
Fiber
8 g
Sugar
12 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From erstwhile Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published February 16, 2010

Updated March 13, 2026