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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.
You’ll Love These Salad Recipes
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.
Blackberry Avocado Salad with Seared Salmon FAQs
Can I use frozen salmon for this recipe?
Yes, just be sure to thaw the salmon and pat dry with paper towels to remove excess moisture before cooking.
Can I use different berries?
Absolutely! Use what you love. Raspberries, extra blueberries and strawberries are all delicious substitutions for blackberries.
Can I make this salad dairy free?
Yes, simply omit the goat cheese or use a dairy-free alternative.
What can I use instead of salmon?
Grilled chicken breast, seared tuna and scallops are all delicious proteins that would pair well with this salad. Quinoa and white beans would also be delightful here.
Blackberry Avocado Salad with Seared Salmon
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Ingredients
- 4 5- ounce salmon fillets
- Salt and pepper to taste
- 4 ounces mixed greens
- 6 ounces blackberries
- 3 ounces blueberries
- 2 ripe avocados sliced
- 2 Persian cucumbers or equivalent garden cucumbers thinly sliced
- ¼ cup crushed pistachios
- ⅓ cup crumbled goat cheese
- 2 tablespoons extra-virgin olive oil
Instructions
- Pat the salmon fillets dry with paper towels and season generously with salt and pepper on both sides. Heat a skillet over medium-high heat and add 2 tablespoons of extra-virgin olive oil. Once the oil is hot, carefully add the salmon fillets to the skillet, skin-side down (if applicable).
- Cook undisturbed for 4-5 minutes, until the skin is crispy and golden brown. Flip the salmon fillets using a spatula and cook for an additional 2-3 minutes, until the fish is opaque and flakes easily with a fork. Remove the salmon from the skillet and set aside.
- Divide the mixed greens among four plates, arranging them as the base of the salad. Top the greens with slices of avocado, cucumber, and blackberries. Place one seared salmon fillet on each plate of salad.
- Sprinkle crushed pistachios and crumbled goat cheese over each salad. Drizzle with extra-virgin olive oil and balsamic vinegar, or see the recommendations below.
