Herb-Grilled Salmon Chopped Salad with Avocado & Cranberries
Fresh, colorful, and packed with nutrients — this salad features flaky herb-seasoned salmon over crisp lettuce, juicy tomatoes, creamy avocado, crunchy red onion, and sweet-tart dried cranberries. It’s perfectly balanced with texture and flavor!
For the Salmon
1 salmon fillet
1 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning (or dill + thyme)
½ tsp paprika
Salt & black pepper
Optional: squeeze of lemon
For the Salad
2 cups chopped lettuce
½ avocado, diced
½ cup diced tomatoes
¼ red onion, thinly sliced
2 tbsp dried cranberries
Optional: feta crumbles or chopped walnuts
For the Dressing
1 tbsp olive oil
1 tsp lemon juice
½ tsp honey
½ tsp Dijon mustard
Salt & pepper to taste
1. Cook the Salmon
Season salmon with olive oil, garlic powder, Italian herbs, paprika, salt, and pepper.
Cook in a skillet 4–5 minutes per side, or air fry at 390°F (200°C) for 10–12 minutes.
Let cool slightly, then flake into chunks.
2. Build the Salad
Add chopped lettuce to a large bowl or plate.
Top with tomatoes, avocado, red onion, and cranberries.
Add crumbled feta or walnuts if using.
3. Make the Dressing
Whisk olive oil, lemon juice, honey, Dijon, salt, and pepper.
Drizzle over salad just before serving.
4. Finish
Place the flaked salmon over the salad and serve immediately!
Prep Time: 10 min
Cooking Time: 8–12 min
Total Time: 18–22 min
Calories: ~460 kcal per serving
Servings: 1