Smoked Salmon Salad
Updated Jun 27, 2025
This smoked salmon salad is made with mixed greens, avocado, cucumber, and eggs, and is drizzled with a dill and lemon dressing, taking just 10 minutes to come together.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
My smoked Salmon Salad is so good!
This smoked salmon salad is ridiculously good. Before, when I thought about how to use smoked salmon, of course, the first thing that came to mind was a bagel situation, but this smoked salmon salad might be even better.
It’s got all the flavors I love, with smoked salmon, greens, avocado, and a lemony dill dressing. I make it when I want to eat smoked salmon for lunch or dinner!
Happy Cooking!
– Yumna
Smoked Salon Salad Ingredients
- Mixed greens: I like to use mixed greens for the base of this salad for some variety. Toss together your favorite greens like arugula, baby spinach, or lettuce.
- Vegetables: This recipe calls for red onion, cucumber, and avocado, but feel free to add in other veggies like red bell peppers or green onions.
- Smoked Salmon: Thinly sliced smoked salmon is what you want to look for. You can also make this recipe with canned salmon or grilled salmon.
- Hardboiled Eggs: I like to make hard boiled eggs in the air fryer for super quick, low-maintenance eggs.
- For the dressing: Extra virgin olive oil, lemon juice, fresh dill, and Dijon mustard are all you need for your dressing! You can use dried dill, but it will need to sit in the dressing for at least 5 minutes to soften.
How to Make Smoked Salmon Salad
Make the Dressing
Assemble the Salad
Smoked Salmon Salad Recipe
This smoked salmon salad is made with mixed greens, avocado, cucumber, and eggs, and is drizzled with a dill and lemon dressing, taking just 10 minutes to come together.
Ingredients
- 8 ounces mixed greens
- ¼ red onion sliced
- 3 Persian cucumbers sliced
- 8 ounces smoked salmon thinly sliced
- 2 hard boiled eggs sliced
- 1 avocado sliced
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped dill
- 2 teaspoons Dijon mustard
- Salt and pepper
Instructions
- In a bowl, combine the salad dressing ingredients and whisk to combine.
- Add the mixed greens, onions and cucumbers on top of the salad and toss to combine. Top with the thin ribbons of smoked salmon, sliced eggs and avocado.
Equipment
Notes
Storage: Store without the dressing for 1 to 2 days covered in the fridge.
Nutrition
Calories: 300kcal, Carbohydrates: 9g, Protein: 16g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Cholesterol: 106mg, Sodium: 530mg, Potassium: 557mg, Fiber: 4g, Sugar: 2g, Vitamin A: 959IU, Vitamin C: 23mg, Calcium: 43mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Wash and dry your greens. Give your greens a quick wash under running water and then dry them well before adding to your bowl. If the greens are still wet, the water will pool in the bottom of your bowl. The best way to do this is with a salad spinner, but you can pat the leaves gently with a paper towel, too!
- Boil your eggs ahead of time. Boiled eggs will keep well in the fridge for up to a week, so it helps to make a big batch to have on-hand for breakfast and to add to salads.
- Cut your red onions thinly. Red onions are milder than white or yellow so they can be eaten raw, but they still pack a punch. Slice them thinly so that they don’t overpower the other flavors!
Serving Ideas
- Serve with bagels and cream cheese: I love a classic lox bagel for breakfast, and this salad provides all the same flavors (with extra greens and vitamins). So, when I want to make a meal of it, I simply serve it alongside a plate of my homemade bagels.
- Plate with an omelette: When we have guests over for brunch, or we’re just doing something special at home, this salty, crunchy salad is a perfect side for a warm rich omelette. It’s an ideal, balanced plate (and it looks so elegant).
- Make a sandwich: This salad has everything you need for a great sandwich filling: Crunchy greens, protein, flavor, dressing. I love to eat any leftover salad between two slices of fresh focaccia for a light but filling lunchtime sandwich
Comments
Great dish for girls lunch. Everyone raved.
Yay, glad to hear!
Great salad. Loved the dressing. Just would like to ask how you worked out the nutritional values.? such as the sodium and cholesterol?
Hi Helen, great question! I use third-party software to help calculate the nutrition information, and what it does is take each ingredient and searches a database with prefilled nutritional information, then it totals everything together and divides it by the number of specified servings. It’s not always spot on, but it is pretty accurate, so if you’re watching your sodium or cholesterol, I would give it some wiggle room. Also, I originally divided the salad into 2 servings but since it’s 8 ounces of salmon, it really should be 4 servings, which will help to make the sodium and cholesterol numbers more realistic. Hope that helps!
Really enjoyed this – highly recommended.
Thank you so much!!
I made this for dinner last night. It was perfect for a hot night. My husband and I both loved it, and it’s going on my regular rotation.
That’s great to hear! Hope you continue to enjoy it!
YUM! Company worthy but fast and easy for a week night
I love that. Thank you!
This recipe was a hit with 5 people. It was my first time eating an avocado because I always thought I didn’t like them. I am 71 and am a convert! Lovely salad, thank you! I overdid the dill a bit, but my niece said that you can never have too much dill. lol
So glad that you all enjoyed! That’s amazing!
I enjoy the recipes less than one hour especially the nutrition ones thank you God Bless 💞
I’m the same! Yay!!