Salmon & Avocado Salad With Green Olive Vinaigrette
This vibrant salad is a refreshing burst of flavor and texture. The rich, buttery salmon, creamy avocado, and hearty chickpeas create a satisfying base, while the green olive vinaigrette adds a zesty punch that perfectly complements the peppery arugula. A sprinkle of crunchy pistachios ties everything together, making this salad a perfect balance of bold and subtle tastes. Even my husband, who doesn’t like olives, can't get enough of this salad. I’m so excited for you to try it; the dressing is seriously SO GOOD!!
Why I love this recipe
First of all, I’m obsessed with THE DRESSING!! It’s TANGY, salty and has a tiny hint of sweetness from the honey. It seriously makes my tastebuds dance in joy and goes so well with the salmon. And obviously, avocado and a little crunch (the pistachios) almost always make a salad better! It’s ultra satisfying while leaving me feeling light and energized.
Recipe substitutions & questions
Is this salad good with chicken instead of salmon?
Yes, it’s very good with chicken too!
Can I use a different nut besides pistachios?
If the only thing stopping you from making this recipe is not having pistachios already, then I’d def try walnuts, almonds or even sunflower seeds instead. I do think the pistachios add a little special flavor but it will still be good without them.
What kinds of olives should I get?
For the green olives, make sure they are pitted. I made the mistake of getting pit-in ones the first time I was testing this recipe and it was a pain in the a$$ ;) I used these canned green olives which I’ll definitely be keeping in the pantry going forward.
IngredientsUSMetric
Green Olive Vinaigrette
17 pitted green olives
2 tbsp crumbled feta
1/4 tsp minced garlic
1 1/2 tsp fresh squeezed lemon juice
1/2 cup olive oil
1/2 tsp honey
pepper to taste
For The Salad
2 cups mixed greens
2 cups arugula
1/4 cup thinly sliced red onion
1/4 cup pistachios chopped
1 small avocado cut into chunks
1/2 cup chickpeas
2 pieces salmon (skin on, about 1 inch thick)
Instructions
For the vinaigrette
Combine all ingredients in blender and blend until smooth.
For the chickpeas
Heat 1 tbsp (3 tsp) olive oil in a skillet on medium heat. Add chickpeas once hot. Add salt, pepper and garlic powder to taste. Saute for about 8 minutes, stirring frequently, until golden brown and beginning to crisp.
For the salmon
Heat 2 tsp olive oil in a skillet on medium heat. Add the salmon skin down. Add salt, pepper and garlic powder to taste. Cook for about 4-5 minutes then flip and peel the skin off with tongs. Add salt, pepper and garlic powder to the other side. Let cook on the other side for about 4-5 minutes or until 125-130 degrees in the thickest part.
For the salad
Place mixed greens and arugula in a bowl. Top with pistachios, red onion, avocado, chickpeas and salmon. Add dressing to taste.
Notes
For the green olives, make sure they are pitted. I made the mistake of getting pit-in ones the first time I was testing this recipe and it was a pain in the a$$ ;) I used these canned green olives which I’ll definitely be keeping in the pantry going forward.
