Cold Salmon, Spelt and Avocado Salad

  • Preparation 30 MIN
    Cooking 30 MIN
    Chilling 30 MIN
  • Servings 4



  1. In non-stick skillet, soften the onion and pepper in 2 tbsp (30 ml) of the oil. Set aside in a large bowl.
  2. In the same skillet, brown the spelt for 2 minutes in 1 tbsp (15 ml) of the oil. Add the broth. Simmer, stirring frequently for 8 to 10 minutes or until the spelt has absorbed all the liquid. Stir in the onion mixture. Refrigerate for about 30 minutes or until completely cooled.
  3. Meanwhile in the same skillet, brown the salmon over medium heat in 2 tbsp (30 ml) of the oil for about 5 minutes on each side or until the desired doneness. Season with salt and pepper. Transfer to a plate. Let cool completely.
  4. Add the avocado, cucumber, cilantro, shallot, lime juice and the remaining oil (3 tbsp / 45 ml) to the cooled spelt mixture. Season with salt and pepper.
  5. Break the salmon into pieces. In four serving plates, divide the salad and top with the salmon.


Spelt is a grain from the wheat family. It can be found in many forms : Rolled, flaked, flour, grains, cracked and semolina. You can replace the spelt with brown cooked rice or barley (in this case, skip cooking in the broth).

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With water to cook spelt

Content % Daily Value
Calories 735  
Total Fat 57 g  
Saturated Fat 9 g  
Sodium (salt) 110 mg  
Carbohydrates 36 g  
Fibre 11 g  
Protein 26 g