Jul 14 2026
Restaurants›LUNA Mexican Kitchen - The Alameda›Salmon Avocado Salad Recipe

Salmon Avocado Salad Recipe

Inspired by LUNA Mexican Kitchen - The Alameda
Time40m
Serves2

Norwegian Kvarøy salmon topped with chimichurri, organic arugula, avocado, cucumber, orange, red onion, cilantro, pepitas, lemon vinaigrette

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Ingredients

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Salad Base

Chimichurri Sauce

Lemon Vinaigrette

Method

Preparing the Salmon

  1. 1

    Cook the Salmon

    Preheat the grill or skillet over medium-high heat. Season the Kvarøy salmon fillets with salt and black pepper on both sides. Grill or sear the salmon for about 4-5 minutes per side or until cooked through and flaky. Remove from heat and set aside to cool.

Making the Chimichurri Sauce

  1. 2

    Blend the Ingredients

    In a food processor, combine fresh parsley, fresh oregano, garlic cloves, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Blend until the mixture is well combined but still slightly chunky. Adjust seasoning to taste.

Making the Lemon Vinaigrette

  1. 3

    Mix the Vinaigrette

    In a small bowl or jar, whisk together olive oil, fresh lemon juice, honey, salt, and black pepper until well combined. Adjust seasoning to taste.

Assembling the Salad

  1. 4

    Prepare the Vegetables

    While the salmon is cooling, slice the avocado, cucumber, and orange. Thinly slice the red onion and chop the cilantro.

  2. 5

    Combine the Ingredients

    In a large bowl, add the arugula, sliced avocado, cucumber, orange segments, red onion, and chopped cilantro. Drizzle with the lemon vinaigrette and toss gently to combine.

  3. 6

    Serve the Salad

    Place the salad mixture on a serving platter. Top with the cooked salmon and drizzle with chimichurri sauce. Sprinkle with pepitas before serving.

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