Salmon & Avocado Salad with Lemon Dressing

5 from 1 vote

Throw these jars together before a busy day and simply grab one as you rush out the door!

Craving something satisfying in a hurry? We’ve got you covered with our grab-and-go salmon & avocado salad with lemon dressing! In this recipe, clean, wholesome ingredients like wild salmon, avocado, and juicy tomatoes are thrown into a portable jar.

In addition to being a snap to make, the delectable dish spotlights one of our favorite superfoods: salmon. This nutrient-rich fish adds smooth, savory protein to the layered meal. A mouthwatering mixture of fresh lemon juice, olive oil, honey, and mustard dresses the salad wonderfully and adds serious zing to its flavor. Throw together these nutritious jars before a busy day and simply grab one as you rush out the door!

5 from 1 vote

Salmon & Avocado Salad with Lemon Dressing

This wholesome grab-and-go salad is perfect for lunch or a quick dinner.
Prep Time 15 minutes
Total Time 15 minutes
Yield 2 people
Serving Size 1 jar
Course Dinner, Lunch, Salad
Cuisine Universal
Author SkinnyMs.


Salmon & Avocado Salad

  • 6 to 8 ounces wild salmon can, drained
  • 1 avocado pitted, peeled, and diced
  • 2 cups salad greens loosely packed
  • 1/2 cup monterey jack cheese reduced-fat, shredded
  • 3/4 cup tomato chopped
  • 1 tablespoon lemon juice freshly squeezed (from 1/2 a lemon)

Lemon Dressing

  • 1 tablespoon lemon juice freshly squeezed (from 1/2 a lemon)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon honey
  • 1/8 teaspoon kosher or sea salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon dijon mustard


  • Whisk together all ingredients for the dressing except olive oil. Slowly drizzle olive oil, whisking all the while. Dressing can be packed separately or placed as the first ingredient in the bottom of jars.
  • Toss avocado in lemon juice. This will add some zing to the avocado and keep it from browning.
  • Add an even amount of diced tomatoes to each jar, then cheese, then avocado, then salmon, then lettuce. Securely screw the lid on each jar and refrigerate until ready to eat.
  • Enjoy!

Nutrition Information

Serving: 1jar | Calories: 519kcal | Carbohydrates: 16g | Protein: 33g | Fat: 38g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 397mg | Fiber: 8g | Sugar: 6g |
SmartPoints (Freestyle): 16
Keywords Gluten-Free, Low-Carb, Seafood, Vegetarian

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. I made this using fresh baked Pacific wild caught salmon rather than the canned. Anytime I can make a mason jar salad, well it’s a good thing. I made and share with a 90 year old lady who cannot make homemade meals herself. She loved it. Barbara A

  2. Yes I made this recipe today added some red bell pepper and it was awesome. Thanks for sharing the recipe.5 stars

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