Name: Fueling Salad with Grilled Salmon and Avocado
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Mediterranean-Inspired
Ingredients: ¼ cup tahini; ¼ red onion, thinly sliced; ½ tsp ground cumin; 1 cup cherry tomatoes, halved; 1 large ripe avocado, sliced; 1 small cucumber, thinly sliced; 1 small garlic clove, minced; 1 tbsp olive oil; 1 tbsp water (to thin); 2 (6-oz) wild-caught salmon fillets, skin-on; 2 tbsp extra virgin olive oil; 3 tbsp fresh lemon juice (about 1 large lemon); 6 cups mixed greens (spinach, arugula, kale); Salt & black pepper, to taste; Salt & pepper, to taste

This nutrient-dense fueling salad features perfectly grilled salmon, creamy avocado, crisp mixed greens, colorful vegetables, and a light lemon-tahini dressing. High in omega-3s, lean protein, healthy fats, and fiber, it’s the ultimate recovery meal for calisthenics athletes—delicious, satisfying, and designed to support muscle repair and sustained energy.

Why You’ll Love This Recipe

This fueling salad with grilled salmon and avocado is the perfect healthy dinner idea for anyone training in calisthenics or following a performance-focused diet. It delivers high-quality lean protein from wild-caught salmon to support muscle repair after pull-ups, dips, and handstands, while the avocado and olive oil provide anti-inflammatory healthy fats for joint health and sustained energy. Packed with fiber-rich vegetables and nutrient-dense greens, it keeps you full without feeling heavy, helps stabilize blood sugar, and promotes faster recovery. The bright lemon-tahini dressing adds incredible flavor without excess calories. It’s naturally gluten-free, dairy-free, paleo-friendly, and low-carb—ideal for clean eating and body recomposition goals. Quick to prepare, beautiful to serve, and absolutely delicious—this salad will become your go-to post-workout dinner that makes you feel strong, nourished, and ready for tomorrow’s training!

Recipe Tips and Tricks

Pat the salmon dry and let it sit at room temperature for 10 minutes before grilling for even cooking and a better sear.
Grill salmon skin-side down first to crisp the skin and keep the flesh moist.
Use ripe but firm avocados—they should give slightly when pressed.
Make extra dressing and store it separately—it doubles as a great dip or marinade.
Toss the salad just before serving to keep the greens crisp.
For meal prep, grill salmon ahead and store components separately.

Yield: 2 Servings

Fueling Salad with Grilled Salmon and Avocado

Protein-packed grilled salmon salad with avocado and lemon-tahini dressing—perfect fueling dinner for calisthenics!

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

¼ cup tahini
¼ red onion, thinly sliced
½ tsp ground cumin
1 cup cherry tomatoes, halved
1 large ripe avocado, sliced
1 small cucumber, thinly sliced
1 small garlic clove, minced
1 tbsp olive oil
1 tbsp water (to thin)
2 (6-oz) wild-caught salmon fillets, skin-on
2 tbsp extra virgin olive oil
3 tbsp fresh lemon juice (about 1 large lemon)
6 cups mixed greens (spinach, arugula, kale)
Salt & black pepper, to taste
Salt & pepper, to taste

Instructions

Get your grill or pan ready! Preheat a grill pan or outdoor grill to medium-high heat (about 400°F).
Season the salmon! Pat the salmon fillets very dry with paper towels, then rub both sides with olive oil and season generously with salt and black pepper.
Grill the salmon! Place salmon skin-side down on the hot grill. Cook for 4–5 minutes until the skin is crispy, then carefully flip and cook 3–4 minutes more until the flesh is just opaque and flakes easily.
Rest the salmon! Remove from heat and let the salmon rest for 5 minutes—this keeps it juicy and tender.
Make the dressing! In a small bowl or jar, whisk together tahini, lemon juice, olive oil, water, minced garlic, cumin, salt, and pepper until smooth and creamy. Add more water if needed for pourable consistency.
Prep the veggies! While the salmon rests, wash and dry the mixed greens, halve the cherry tomatoes, thinly slice the cucumber and red onion, and slice the avocado.
Assemble the base! In a large bowl or on individual plates, arrange a generous bed of mixed greens.
Add the colorful toppings! Scatter the cherry tomatoes, cucumber slices, red onion, and avocado slices beautifully over the greens.
Top with salmon! Flake or slice the grilled salmon and place it on top of each salad—look at that gorgeous color!
Dress and enjoy! Drizzle generously with the lemon-tahini dressing, give everything a gentle toss if desired, and dig in—feel the nourishing power fueling your next workout!

Notes

Use fresh, wild-caught salmon for the best flavor and highest omega-3 content.
The dressing can be made up to 5 days ahead and stored in the fridge.
Perfect for meal prep: Grill salmon ahead and assemble salads fresh each day.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 4402Total Fat 276gSaturated Fat 51gUnsaturated Fat 224gCholesterol 1154mgSodium 1467mgCarbohydrates 64gFiber 24gSugar 13gProtein 423g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Wild-caught salmon fillets: Rich in omega-3 fatty acids for reducing inflammation and supporting heart and brain health—wild is preferred for higher nutrient density and fewer contaminants.
Avocado: Provides heart-healthy monounsaturated fats, potassium, and fiber—essential for sustained energy and muscle function.
Mixed greens & vegetables: Baby spinach, arugula, cucumber, cherry tomatoes, and red onion add vitamins, minerals, antioxidants, and crunch.
Tahini: Creamy sesame seed paste forms the base of the dressing—rich in calcium, healthy fats, and a nutty flavor.
Fresh lemon juice: Brightens the dish and aids iron absorption from the greens.
Extra virgin olive oil: High-quality oil adds flavor and anti-inflammatory benefits.

Variations and Substitutions

Protein swap: Use grilled chicken breast, tofu, tempeh, or canned wild salmon for variety.
Lower fat: Reduce avocado to half and add more cucumber or bell peppers.
Extra veggies: Add roasted sweet potato cubes, shredded carrots, or roasted beets for more complex carbs post-workout.
Dressing twist: Swap tahini for Greek yogurt (if not dairy-free) or use a simple olive oil + lemon vinaigrette.
Nutty crunch: Sprinkle toasted almonds, pumpkin seeds, or sunflower seeds for extra texture and healthy fats.
Spicy kick: Add sliced jalapeño or a pinch of red pepper flakes to the dressing.
Vegan version: Replace salmon with grilled portobello mushrooms or crispy baked tofu.

Storage Options

Best enjoyed fresh. Store grilled salmon and dressing separately in airtight containers in the refrigerator for up to 2 days. Assemble salad just before eating to maintain crispness. Avocado will brown if cut ahead—add lemon juice and store tightly wrapped.