Average: 5 (1 vote)
Active time
20 minutes
Total time
20 minutes
4 servings
Serving Size
1/4 of recipe

2 ripe avocados, seeded and peeled

1 cup plain, low-fat Greek yogurt

3 tablespoons lemon juice

1 tablespoon chopped parsley

⅛ teaspoon sea salt

½ teaspoon pepper

½ cup diced red onion

¾ cup sliced celery

½ cup diced orange bell pepper

½ cup diced red bell pepper

⅓ cup chopped parsley

1 (15-ounce) can garbanzo beans, unsalted, drained and rinsed

15 ounces canned salmon, unsalted



1. First, make Avocado-Yogurt Dressing: In a medium bowl, mash 1 avocado with a fork until all the large pieces are crushed. Transfer the avocado to a blender or food processor. Add the yogurt, parsley, sea salt, and black pepper and puree until smooth. Refrigerate until ready to serve. 

2. In a medium bowl, combine the red onion, celery, bell peppers, avocado, and parsley to make a salsa.

3. To assemble the salad, divide the garbanzo beans among 4 plates, then top each with ¼ of the salmon, and finally, ¼ of the salsa. 

Recipe and photo courtesy the California Avocado Commission


Calories: 500
Total Fat: 25g
Saturated Fat: 4.5g
Sodium: 300mg
Total Carbohydrate: 33g
Fiber: 12g
Total Sugars: 6g (Added Sugar: 0g)
Protein: 36g

Yield: 4 servings

Serving Size: 1/4 of recipe

How'd it Taste?

Linda M Boyer
Sounds wonderful
I make this salad with a few variations. I add minced garlic, a dash of white vinegar to the yogurt/avocado dressing. Thanks for a lovely n healthy meal.

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