Salmon & Avocado Egg Salad (SUPER HEALTHY!)

Ashley Burnam


This is a kicked up version of regular egg salad. The avocado is used as the binder so it's extra healthy and filling. The best part... there's no added fat like mayo!


★★★★★ 1 vote

30 Min
No-Cook or Other


  • 3-5
    hard boiled eggs, chopped w/ yolks
  • 6-8 oz
  • 1-2
    celery stalks, thinly sliced
  • 1
    roma tomato, chopped, no pulp
  • 1/4 c
    red onion, chopped
  • 1/2
    carrot, julienned
  • 1
    avocado, chopped
  • 1 tsp
    garlic powder
  • ·
    pinch of coarse salt and pepper to taste

How to Make Salmon & Avocado Egg Salad (SUPER HEALTHY!)


  1. Note: I started with leftover salmon from the night before but this is how it was prepared: I seasoned the raw salmon with garlic powder, onion powder, basil, salt and pepper. Then I broiled it for about 15 minutes until it made a slight crust and was cooked thoroughly. I also started with hardboiled eggs that I had made a few days earlier.
  2. So to get started, remove the skin from the salmon and drop into a bowl,then add the remaining ingredients and mix until everything seems to be evenly distributed.
  3. Taste and finish with the seasonings. Add more if desired.

    Super super easy and delicious!

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