Cooking After Class: Avocado Salmon Salad

This Avocado Salmon Salad is light and fresh and full of flavor. It would be a lovely salad to serve in the summer when fresh dill can be added to the top. I am typically not a huge lemon fan but this salad was a definite keeper for our family.

To slice the veggies, I used my mandoline for a quick and uniform slice in no time at all. I have the older model of this de Buyer mandoline which I love. The blades are SUPER sharp so beware. It comes with interchangeable blades to slice, crinkle, julienne 4mm and 10mm, and waffle cut. It also has an integrated cube system. One side of the blade is serrated for waffle cuts; the other side has a micro-serrated edge for cutting fruits and vegetables. The newer model pusher is a nice upgrade to protect your fingers.

Just be careful when washing it! I’ve had other mandolines in the past that I always had to replace because they didn’t work well. This mandoline does everything you need and more!

Substitutions/Additions made by Cooking After Class for Avocado Salmon Salad:

used dried dill instead of fresh
used a regular cucumber instead of an English cucumber

Tips from Cooking After Class for making Avocado Salmon Salad:

bake salmon in an air fryer instead of pan frying to avoid the extra oil
be sure to slice the radishes as thin as possible so they do not overpower the salad

RECIPE: Avocado Salmon Salad Recipe