A simple and satisfying salad full of Whole30 compliant ingredients that will keep you going


Avocados are pretty much a staple of mine.  The rest of the family (with the exception of Henry on occasion) seriously turn up their noses at avocado. But I love it – as a spread on gluten-free bread substitutes (like mushroom, eggplant, sweet potato), as chunks on top of steaks, or as slices in salads.  And I seriously love my avocado salad (recipe here), which is basically avocado, onion, lime juice and salt and pepper.  What could be easier to make (or eat)?

But that salad is very much a side dish.  A very yummy side dish, but just a side dish!  And I got to thinking, what if I put some sort of protein with it and expanded the veggies in it?  And so this dish was born!  Add just a few simple veggies for added crunch, and tinned salmon (which is so easy and portable), this has become one of my favorite meals … irrespective of whether I’m in the middle of a Whole30 or not!

I’ve also made this with tuna, and it was awesome.  And I’ve also made it with tomatoes and celery as additional veggies.  As always, feel free to experiment … and if you do make it, please let me know in the comments below! 


Salmon and avocado salad

Prep Time 10 minutes
Servings 3


  • 2 avocados pitted and diced
  • 1 carrot diced
  • 1 red bell pepper diced
  • 1 small onion finely diced
  • 1 tbs olive oil
  • 1 tbs lime juice
  • 6 oz salmon
  • salt and pepper to season


  1. Mix the avocado, onion, carrot and pepper together until well combined.
  2. Add the oil and lime juice, mix gently and season with salt and pepper to taste.
  3. Add salmon just before serving - either mix in or keep on top.