Salmon, Avocado and Egg Salad Recipe

5 from 1 vote

Salmon, Avocado and Egg Salad Recipe

Wild-caught salmon combined with rich and creamy Paleo mayonnaise, just a hint of cayenne pepper, makes this salad one that your fork won't want to miss.

Course Salad

Cuisine American

Keyword avocado, egg, salad, salmon

Prep Time 20

Total Time 20

Servings

Calories 299kcal

Cost 10

Ingredients

2 cups flaked salmon cooked
2 hard-boiled eggs diced
1 bell pepper diced
1 avocado diced
½ red onion minced
¼ cup homemade mayonnaise
¼ tsp. cayenne pepper
Juice from half lemon
¼ cup. fresh parsley minced
2 tbsp. olive oil
Sea salt and freshly ground black pepper

Instructions

In a bowl, whisk the mayonnaise, parsley, lemon juice, cayenne, and olive oil, until well emulsified.
¼ cup homemade mayonnaise, ¼ tsp. cayenne pepper, Juice from half lemon, ¼ cup. fresh parsley, 2 tbsp. olive oil, Sea salt and freshly ground black pepper
In a salad bowl, add the salmon, diced eggs, bell pepper, avocado, and red onion.
2 cups flaked salmon, 2 hard-boiled eggs, 1 bell pepper, 1 avocado, ½ red onion
Pour the mayonnaise mixture over the salmon mixture.
Toss everything gently until well mixed.
Refrigerate until ready to eat and serve topped with fresh greens or just as it is.

Nutrition