Pink Salmon & Beetroot salad with tangy chilli lime dressing

salmonsalad Summer is the perfect time of the year for fresh salad dinners.

This salad looks pretty spectacular on a plate. And the flavour combination of salmon, beetroot, avocado and the tangy chilli lime dressing – is amazing.



The best thing about this salad is that it uses canned salmon.  I normally buy fresh salmon steaks which I then grill or pan fry.

You could substitute the canned pink salmon for grilled salmon steaks if you wish, but this recipe taste delicious as it is.  Enjoy x M

Pink Salmon & Beetroot salad with tangy chilli lime dressing
This recipe will make 4 serves.
Paleo Princess:
Cuisine: Modern Australian
  • 4 small beetroots
  • 400g can of wild caught pink salmon
  • 3 cups rocket
  • 2 avocados
  • handful of chopped red capsicum or coriander leaves (optional as garnish only)
  • ¼ teaspoon fish sauce
  • ¼ teaspoon dried chilli seeds
  • ¼ cup freshly squeezed lime juice
  • 2 Tablespoons coconut aminos
  • 1 Tablespoon coconut sugar
  • 1 Tablespoon olive oil
  1. Preheat oven to 175 degrees celsius.
  2. Wash beetroot and cut off the stalks and tips.
  3. Wrap each beetroot in aluminium foil and place the beetroots in the oven for 40 minutes.
  4. Remove beetroots from the oven and allow them to cool on the bench.
  5. Arrange the rocket evenly across 4 serving plates.
  6. Cut each avocado into half and then into wedges.
  7. Arrange the avocado evenly on the serving plates.
  8. Place dressing ingredients into a saucepan and place on high heat.
  9. Continuously stir the dressing until it starts to boil. Continue stirring for a further two minutes.
  10. Remove saucepan from heat and set aside. As the sauce cools, it will thicken.
  11. Unwrap the beetroots and slice the beetroots into wedges,
  12. Arrange the beetroot onto the serving plates. You can arrange the beetroot and avocado any way you wish, I chose to alternate the wedges (see photo below)
  13. Drain the salmon and use a fork to break it apart into flakes.
  14. Place the salmon on top of the salads.
  15. Drizzle the tangy lime glaze** over the salads & serve.
** If the sauce is too thick, you can add one tablespoon of water to the sauce and return the saucepan to the stove and stir over high heat until its an even consistency.