Blackberry Avocado Salad with Seared Salmon is a nutritious salad recipe that beautifully marries the richness of avocado, the sweetness of ripe blackberries, and the savory goodness of perfectly seared salmon for a flavor-packed meal-sized salad.

As warmer weather approaches, there’s no better time to embrace the abundance of fresh, seasonal produce to create recipes that are both vibrant and healthy. This salad is a satisfying blend of textures and flavors that will fuel your body with feel-good food.

Why You’ll Love This Recipe

This salad is a beauty—and delicious, too. Here’s why I think you’re going to love it.

It’s quick and easy to make. With just a handful of ingredients and minimal prep time, this recipe comes together in a flash.
This recipe is packed with nutrient-rich ingredients. Loaded with omega-3 fatty acids, vitamins and antioxidants, this salad is incredibly nourishing.
It’s balanced and flavorful. The combination of creamy avocado, juicy blackberries and tender, seared salmon creates a delightful balance of flavors and textures.

Recipe Ingredients

Here’s what you’ll need to make this Blackberry Avocado Salad with Seared Salmon.

Mixed greens
Salmon
Blackberries
Avocado
Cucumber
Blueberries (optional)
Crushed pistachios
Crumbled goat cheese
Extra-virgin olive oil

Tips for Perfectly Seared Salmon

Start with dry fillets. Pat the salmon dry with paper towels to remove excess moisture. This helps the salmon retain the salt and pepper/seasonings and contributes to a crispy exterior.
Use high heat. First, heat a skillet over medium-high heat. Once it’s hot, add the extra-virgin olive oil. Let the oil heat up before you add the salmon filets.
Cook undisturbed. I know it’s tempting to flip the salmon after a few short minutes, but you want to let the salmon sear on the hot pan completely undisturbed for at least 4-5 minutes before flipping it.
Don’t overcook. Fish and shrimp are very easy to overcook. The salmon should be cooked for an additional 2-3 minutes after it has been flipped and then immediately removed from the hot pan. You’re looking for a salmon filet that is crisp and flaky on the outside and opaque on the inside. Once you remove the salmon from the pan, let it sit undisturbed for another couple of minutes.

Serving Suggestions

This Blackberry Avocado Salad with Seared Salmon recipe pairs beautifully with Raspberry Balsamic Vinaigrette or Creamy Herb-Dijon Vinaigrette. Check out more homemade vinaigrettes and salad dressings. I also recommend making a bath of these easy Rustic Homemade Croutons. For a simple dessert, the Rustic Blueberry Galette is as beautiful as it is delicious and the pastry dough can be made in advance to reduce your prep time.

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Make Ahead + Storage

Feel free to prepare some of the ingredients for this salad in advance for extra easy assembly. I recommend cooking salmon fresh, but you can cook it up to two days in advance and store it in an airtight container in the refrigerator. You can also wash and thoroughly dry the berries, crush the pistachios, and slice the cucumbers and store each ingredient separately in the fridge. Don’t dice the avocado until just before serving.

If you choose to prepare these ingredients in advance, assemble the salad just before serving for optimum freshness and flavor.