Flaked salmon and crispy homemade croutons on a bed of chopped Romaine lettuce, surrounded by blobs of creamy avocado dressing.
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5 from 6 votes

15 Minute Leftover Salmon Caesar Salad Recipe

Found yourself with leftover salmon?  Add some crunchy croutons and a creamy avocado dressing to turn it into this simple Caesar salad.  
This recipe is for a single serve, suitable for a lunch or light diner.  Adjust the quantities to serve more people. 
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Lunch or Dinner, Salad
Cuisine: Australian
Keyword: how to use leftover salmon, ideas for leftover salmon, salmon Caesar salad recipe
Servings: 1
Calories: 1170kcal
Author: Tania @ The Cook's Pyjamas

Ingredients

For the creamy avocado dressing

    Makes 1 cup - not all is required for the recipe.

    • 2 small (or 1 large) avocado peeled & cut into pieces
    • 30 ml (2 Tablespoons) apple cider vinegar
    • 45 ml (3 Tablespoons) olive oil
    • 1 small clove garlic grated or crushed
    • 1 teaspoon Dijon mustard
    • Salt & pepper
    • 60 ml (1/4 cup) water

    For the salmon Caesar salad

    • 2 large handfuls Cos (Romaine) lettuce cut into wide ribbons
    • 100 g (1/2 cup) leftover cooked salmon
    • 100 g (1 cup) bread torn into chunks
    • 2 Tablespoons olive oil
    • Salt & pepper
    • 1/4 cup creamy avocado dressing

    Instructions

    For the creamy avocado dressing

    • Place the avocado, vinegar, oil, garlic and mustard into a small container.
    • Season with salt and pepper.
    • Blitz with a handheld blender until smooth. It will be very thick at this point.
    • Check the consistency of the dressing. If you would like it to be slightly thinner, add the water and blitz again.
    • Use 1/4 cup of the dressing in the salad.  Store the remainder of the avocado dressing in a glass jar in the fridge, and use within 3 days. 

    For the salmon Caesar salad

    • Place a medium sized fry pan over a moderate heat.
    • Add the olive oil, wait for 30 seconds, then add the chunks of bread.
    • Saute the bread for about 5 minutes, or until browned all over. Turn the bread as each side browns to ensure they are evenly cooked.
    • Remove the toasted bread from the fry pan.
    • Season with salt and pepper, and allow to cool slightly.
    • Whilst the croutons are cooling, scatter the lettuce over a dinner plate.
    • Shred the salmon over the lettuce.
    • Dollop the dressing over the salmon and the lettuce.
    • Scatter over the croutons.
    • Serve immediately.

    Notes

    1. The nutritional information provided is only for the salad, and does not include the full dressing quantity.  All nutritional information should be used for guidance only.  
    2. The avocado dressing can be made in advance, and will last for about 3 days in the fridge. 
    3. This recipe makes more avocado dressing than than you need for the salad, so you will have leftovers. Store the unused dressing in a glass jar in the fridge.
    4. Toss the excess avocado dressing over salads, stir it through cooked chickpeas and other legumes, or mix it with cooked chopped chicken for a quick sandwich filling.
     

    Nutrition

    Calories: 1170kcal | Carbohydrates: 63.9g | Protein: 94.1g | Fat: 62.4g | Cholesterol: 181.5mg | Sodium: 803.9mg | Sugar: 10.7g | Vitamin A: 2000IU | Vitamin C: 42.1mg