BLT Salmon Salad with Creamy Avocado Dressing

  • Author: Krista @
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4 1x
  • Category: Gluten Free, Seafood, Salad, Paleo


Paleo BLT Salmon Salad topped with a delicious creamy Avocado Dressing. The perfect light healthy dinner recipe that comes together in less than 30 minutes!



  • 1 bunch of kale, torn and massaged
  • 5 strips of bacon, cooked then roughly chopped
  • 1 cup halved cherry tomatoes
  • 1 yellow pepper, juilienned
  • 1/3 cup thinly sliced red onion


  • 1lb. salmon, skin removed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon chipotle chili powder
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon grape seed oil

Creamy Avocado Dressing:

  • 2 avocados
  • 1 garlic clove
  • 1/4 cup fresh cilantro
  • 1/4 teaspoon cumin
  • 1/8 teaspoon red pepper flakes
  • 1 1/2 tablespoon lime juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • salt to taste


  1. To a small food processor add: avocado, garlic clove, fresh cilantro, cumin, red pepper flakes, lime juice, red wine vinegar, olive oil, salt and pepper. Blend until the mixture is creamy and smooth. (the dressing is a little thicker, just make sure it’s not lumpy) Set aside.
  2. To a small bowl add garlic powder, smoked paprika, sea salt, chipotle chili powder and ground black pepper. Give it a quick stir. Then season both sides of the salmon with the spice rub.
  3. Heat a large skillet to medium high heat. Make sure it is hot. Add grape seed oil to the pan then add salmon to the pan. Cook each side for 3-5 minutes (depending on thickness, so you get a nice sear on both sides.) Remove from heat and let sit.
  4. To a large bowl, add massaged kale (see notes) halved tomatoes, yellow pepper, red onion and crispy bacon. Top with blackened salmon.
  5. Serve with creamy avocado dressing.


How to Prep Kale: tear kale bunch into small pieces (being sure not to add the stem because it is fibrous and bitter), add a dash of sea salt to torn kale, using your hands massage the kale for 2-3 minutes. The greens will turn a dark forest green color and start to become fragrant, that’s when you know you’re done.


  • Serving Size: 1/4lb of salmon + salad
  • Calories: 396
  • Sugar: 5 g
  • Sodium: 699 mg
  • Fat: 24 g
  • Saturated Fat: 4 g
  • Carbohydrates: 21 g
  • Fiber: 10 g
  • Protein: 30 g
  • Cholesterol: 55 mg