Avocado-Salmon Salad

This Avocado-Salmon Salad combines fresh, nourishing ingredients like wild Alaskan salmon, creamy avocado, white beans, and wild rice for a healthy and satisfying meal. It’s a perfect balance of flavor and nutrition, ideal for a quick lunch.
Avocado-Salmon Salad recipe, Anna fertility nutritionist

SERVES: 2 | ACTIVE TIME: 10 MIN

INGREDIENTS

  • 1 (7.5-oz) can wild Alaskan salmon, drained
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp Greek yogurt
  • 1/8 cup red onion, finely chopped
  • 1 cup white beans, drained & rinsed
  • 1/2 avocado, sliced
  • salt & pepper to taste
  • 4 cups mixed greens
  • 1 cup of wild rice leftover from Tenderloin Salad recipe

PREPARATION

  • Make salmon salad by mixing together first 6 ingredients. Taste and adjust seasonings as you luck – maybe add more salt or lemon juice.
  • For each lunch on Saturday and Sunday, start with 2 cups of mixed greens, followed by 1/2 the salmon salad, 1/2 cup white beans, 1/2 cup cooked wild rice (from tenderloin salad), and 1/4 avocado.
  • Finish with more lemon juice as desired.
Anna Bohnengel
she/her

Anna Bohnengel is a registered dietitian trained at the National Institutes of Health with a decade of experience helping restore hormone health, optimize fertility and enjoy a healthy pregnancy.

After turning her own infertility around—without the medical intervention that doctors had claimed as her only option—she developed FERTILE IN FOUR™, a holistic and results-driven coaching program that puts each woman in the driver’s seat of her own fertility.

Contact me today to learn more or to start your fertility journey

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