Strawberry Salmon Salad Recipe

Prep produce

Rinse and dry the mixed greens and place them in a large bowl or on a serving platter. Hull and slice the strawberries. Peel, pit and slice the avocado and toss gently with a light pinch of salt and a squeeze of lemon if desired to slow browning. Thinly slice the red onion into half-moons and drain the mandarin segments if using canned or peel and separate if using fresh.

Toast nuts (optional)

In a small dry skillet over medium heat, toast the sliced almonds or chopped pecans for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate to cool.

Cook the salmon

Pat the salmon fillets dry with paper towels and season both sides with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 1 tbsp olive oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Place salmon in the pan, skin-side down if applicable. Cook without moving for 4–5 minutes until the skin is crisp and the sides are opaque about one-third up. Flip and cook another 2–4 minutes (depending on thickness) until the salmon reaches an internal temperature of 125–130°F for medium-rare to medium, or longer to your desired doneness. Remove from the pan and let rest 3 minutes, then flake into large chunks.

Assemble salad

Arrange the mixed greens on plates or a large platter. Scatter sliced strawberries, mandarin segments, sliced red onion, avocado slices and torn mint over the greens. Add the cooled toasted nuts. Top the salad with warm or room-temperature salmon chunks.

Whisk dressing: In a small bowl or jar, combine 1/3 cup fresh orange juice, 1 tbsp fresh lemon juice, 2 tbsp honey, 1 tbsp apple cider vinegar and 1 tsp Dijon mustard. Whisk or shake briefly to combine. While whisking, slowly stream in 3 tbsp extra-virgin olive oil until the vinaigrette emulsifies. Season to taste with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust: add more honey for sweetness, more lemon for brightness, or a pinch more salt as needed.

Dress and serve: Drizzle 3–4 tbsp of the vinaigrette over the assembled salad just before serving, or serve the remaining vinaigrette on the side. Gently toss to coat the greens and distribute toppings, taking care not to mash the avocado. Serve immediately.