Lomi-Lomi Salmon & Avocado Salad

In this nutritious and tasty lomi-lomi salmon salad recipe, I am taking a Hawaiian classic and turning it into a very nourishing meal full of healthy fats and antioxidants. This recipe is paleo, gluten-free and low-carb friendly. 

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this recipe

What Is Lomi-Lomi Salmon?

Jumping on last year’s trend of Hawaiian tuna dish called poke, I want to introduce you to another pacific gem called lomi-lomi salmon. It’s a side dish (sort of like a salad) made with lightly cured salmon, fresh tomatoes and onions, dressed with zesty lime dressing. Similarly to a poke dish, this recipe uses raw diced fish and is full of healthy fats and nutrients.

The name lomi-lomi means ‘to massage, to kneed, to work in and out’ and in this case refers to the salmon being massaged and mixed in with other ingredients by hand. 

In my slightly healthier, paleo version, I am curing the salmon with coconut sugar instead of the regular white stuff, and I am adding velvety avocado and crunchy peppers to turn this into a lovely, satiating salad.

How To Make Lomi-Lomi Salmon Salad

The full recipe and ingredients are in the card below but here are the step-by-step pictures to help you along. The main thing you really need to know is that it’s important to get really fresh salmon. This salad is all about the ingredients you use and the better and fresher the fish, the tastier the final dish will be.

I am using coconut sugar to cure the salmon. It’s a great, low glycemic index sweetener and honestly, it worked really well in the salt rub. You can purchase it online and in most health food stores. If not available, you can use regular brown sugar. It’s only used to infuse a little sweetness into the fish and you won’t actually be eating all that sugar itself.

If you’re avoiding all sweeteners, you can also cure the salmon with just salt and coriander. Oh, and if you hate coriander, feel free to replace with sweet basil or parsley.

How To Serve Lomi-Lomi Salad?

You can serve it as is, or with a side of simple cooked white or sweet potatoes for extra carbs. I love it with a side of boiled white potatoes flavoured only with butter, salt and pepper. Ghee or olive oil can be used for a dairy-free version.

Simply cook diced white or sweet potato in water until soft (about 10-15 minutes), strain and then season with salt and add a generous dollop of butter or other healthy oil/fat. I think it goes wonderfully well with the salty, zesty lomi-lomi salad. You could replace white potatoes with other starchy veggies or extra greens.

Another fun way to use this recipe is to make it for a party. You can then serve it on a large platter or in small bowls/shot glasses/lettuce cups, so your guests can enjoy it as finger food. You can make a batch of homemade crackers and serve the lomi-lomi salmon on top (like you would with tuna tartare). Oh, and this gorgeous plate is by Made Of Australia.

More Healthy Salmon Recipes

Green Veggies & Salmon Sheet Pan Bake

Green & Lean Salmon Bake

Salmon & Avocado Nori Rolls

Superfood Salad With Grilled Salmon & Kale

Cajun Lime & Honey Salmon With Cauli Tomato ‘Rice’

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