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Avocado Egg and Salmon Salad

Avocado Egg and Salmon Salad

This simple dish can be made a little more elegant with freshly poached salmon instead of the canned. Fresh, salmon is delightful, refreshing and super healthy, especially in this salad, but if fresh is unavailable, frozen or canned salmon is just as good in this recipe.


  • Juice of 1 lime
  • 1 tsp honey
  • pinch cayenne pepper
  • 1 (12-oz) piece of Salmon
  • 2 avocados, cut into chunks
  • 1/2 red onions
  • 2 boiled eggs
  • 6 cherry tomatoes
  • 2 teaspoon of capers
  • 2 tsp raw sesame seeds
  • 1 teaspoon Chia Seeds


Hard boil 2 eggs.

In a small bowl mix together the lime juice, honey and cayenne until well combined. Set aside. In a large bowl assemble the salmon, avocado, cherry tomatoes, capers, onion slices and gently toss with the lime-honey dressing. Refrigerate for about 30 minutes for all the flavors to come together. If desired, sprinkle sesame and chia seeds over salad before serving.

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