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Simple and easy to make, this smoked salmon salad packs a punch in the flavor department. Made with lots of fresh ingredients and finished with a lemon and mustard dressing, this is one delicious summer salad.
Ingredients & substitutions
- Mixed greens: Use mixed greens for the base of this salad for some variety. You can easily use your favorite greens like arugula, baby spinach or lettuce.
- Vegetables: Red onion, cucumber and avocado provide a perfect balance of flavors and textures. You can add in other veggies like red bell peppers or green onions.
- Smoked Salmon: Thinly sliced smoked salmon adds a great flavor to this salad and it’s the star protein for this summer salad. You could also make this recipe with canned salmon or grilled salmon if you don’t like the flavor of smoked fish.
- Eggs: Hard boiled eggs are a great addition and add a nice soft and creamy texture.
- For the dressing: Extra virgin olive oil, lemon juice, dill and dijon mustard.
How to make smoked salmon salad
make the dressing
- Add the salad dressing ingredients to a bowl.
- Whisk to combine and set to one side til ready to use.
assemble the salad
- Place the greens in a large bowl.
- Top with cucumbers and slices of smoked salmon.
- Top with the rest of the salad ingredients and spoon over the dressing just before serving.
Tips for making the salad
- 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, or pat the leaves gently with paper towel.
- 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 and have ready to use for breakfast and to add to salads.
- Cut the 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.
- Use extra virgin olive oil for the dressing. Extra virgin olive oil has a more pronounced and smoother taste compared to regular and is perfect for dressings. In a pinch, you can use regular, or avocado oil makes a good substitute.
Frequently asked questions
This salad is best served as soon as it’s made so that the ingredients stay nice and fresh and the dressing doesn’t wilt the greens. You can plate up the whole salad without the dressing and keep it covered in the fridge for a day or two.
Where possible, use a natural or organic smoked salmon for the best flavor and quality. Norwegian is definitely preferable. Chose one that has no added flavorings or preservatives.
This salad is great to serve as an entree or in smaller portions as a sit down appetizer. It is high in protein, thanks to the salmon and eggs and low in saturated fat. This salad easily serves two as a hearty main.
This smoked salmon salad is so light and refreshing, it’s the perfect summer salad recipe. Full of flavors and it take minutes to make!
More salads to try:
- Caprese Pasta Salad with Pesto
- Greek Pasta Salad
- Lebanese Tabbouleh Salad
- Classic Caesar Salad
- Shirazi Salad
- Mediterranean Potato Salad
If you’ve tried this healthy-ish feel good Smoked Salmon Salad recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Smoked Salmon Salad
- 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
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped dill
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
- 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.