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A vibrant smoked salmon salad with mixed greens, peaches, goat cheese, and crushed pepper, arranged beautifully on a speckled ceramic plate.

Smoked Salmon Salad

This Smoked Salmon Salad is the ultimate mix of fancy and fast a 15-minute meal that combines rich smoked salmon, creamy avocado, and crisp cucumber in a light lemon-Dijon dressing. Inspired by my Aunt Caroline’s coastal kitchen, this simple yet elegant salad is perfect for lunches, brunches, or light dinners.
5 from 1 vote
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Course: Lunch, Main Course, Salad
Cuisine: American, Coastal, Healthy,, Mediterranean
Keyword: Best dressing for smoked salmon salad, Simple smoked salmon salad dressing, Simple smoked salmon salad recipe, Smoked salmon salad dressing, Smoked salmon salad mayonnaise, Smoked salmon salad recipe
Prep Time: 10 minutes
Chill Time (optional): 5 minutes
Total Time: 15 minutes
Servings: 4
Calories: 380kcal
Cost: $15

Equipment

  • 1 Large salad bowl (For tossing and serving the salad)
  • 1 Sharp knife (For slicing vegetables and salmon)
  • 1 Cutting board (Use a clean board for fresh produce)
  • 1 Small jar or bowl (To whisk or shake the dressing)
  • 1 Salad tongs (For gentle mixing and serving)

Ingredients

Fresh Base

  • 4 cups mixed greens - or baby spinach
  • 8 oz cold smoked salmon - flaked or sliced
  • 1 ripe avocado - sliced
  • 1 cucumber - diced
  • ½ red onion - thinly sliced
  • 1 cup cherry tomatoes - halved

Simple Dressing

  • 3 tablespoon olive oil - extra virgin recommended
  • 2 tablespoon lemon juice - fresh-squeezed
  • 1 teaspoon Dijon mustard - adds tang and creaminess
  • salt & pepper - to taste

Optional Add-Ins

  • 1 teaspoon everything bagel seasoning - adds crunch and flavor
  • 2 tablespoon capers - briny balance
  • 1 tablespoon fresh dill - chopped
  • 2 tablespoon feta cheese - crumbled
  • 2 hard-boiled eggs - sliced

Instructions

  • Rinse and dry the mixed greens thoroughly. Slice all vegetables cucumber, onion, and tomatoes while the greens drain.
    A bright kitchen scene showing fresh salad ingredients—sliced cucumbers, tomatoes, bell peppers, avocado halves, and raw salmon fillets—on a wooden cutting board while someone tosses greens in a colander.
  • Break the smoked salmon into bite-sized pieces and set aside. Slice the avocado last to prevent browning.
  • In a small jar or bowl, whisk together olive oil, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
    A person squeezes fresh lemon juice over a colorful salad topped with slices of smoked salmon, avocado, shredded carrots, and mixed greens in warm natural light.
  • Layer the greens in a large salad bowl, then arrange the salmon, vegetables, and avocado slices on top. Drizzle with dressing just before serving.
  • Sprinkle everything bagel seasoning, capers, fresh dill, or crumbled feta cheese for extra flavor and texture.
    A vibrant smoked salmon salad with mixed greens, peaches, goat cheese, and crushed pepper, arranged beautifully on a speckled ceramic plate.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 275g | Calories: 380kcal (19%) | Carbohydrates: 9g (3%) | Protein: 24g (48%) | Fat: 28g (43%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 55mg (18%) | Sodium: 710mg (31%) | Potassium: 720mg (21%) | Fiber: 4g (17%) | Sugar: 4g (4%) | Vitamin A: 1300IU (26%) | Vitamin C: 17mg (21%) | Calcium: 65mg (7%) | Iron: 1.5mg (8%)
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