Grilled Salmon Salad with Creamy Cilantro Lime Dressing
The first time I served this at a barbecue, it disappeared faster than the burgers! Juicy grilled salmon, crisp veggies, and a creamy, zesty dressing come together in one vibrant bowl. It’s low-carb, keto-friendly, and full of summertime flavor. Light enough for lunch, hearty enough for dinner!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Creamy Cilantro Lime Dressing:
⅓ cup olive oil
¼ cup lime juice (or more to taste)
½ cup mayo
½ tsp salt
2 garlic cloves
½ jalapeño, sliced (adjust for heat)
½ tsp honey (optional)
½ cup packed cilantro (tender stems ok)
Grilled Salmon Salad:
4 salmon filets (4–6 oz each)
½ tsp each: salt, chili powder, cumin
5 oz baby arugula
3 Turkish cucumbers, sliced and lightly salted
¼ cup thinly sliced red onion
1 cup cherry or grape tomatoes, halved
2 avocados, sliced
⅓ cup toasted pumpkin seeds
⅓ cup crumbled cotija cheese
Cilantro leaves for garnish
Instructions
Blend all dressing ingredients until creamy. Adjust seasoning to taste.
Season salmon and grill 4–5 minutes per side until cooked through.
In a large bowl, layer arugula, cucumbers, onion, tomatoes, avocado, pumpkin seeds, and cotija.
Top with grilled salmon, drizzle with dressing, and garnish with cilantro.
Nutrition
- Calories: 570 per serving
- Fat: 42g per serving
- Carbohydrates: 14g per serving
- Fiber: 8g per serving
- Protein: 36g per serving