Smoked Salmon Salad

5 from 339 votes

This fresh smoked salmon salad is made with avocado, cucumber and eggs and drizzled in a dill, lemon and mustard dressing for a delicious summer dish.

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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.

Smoked salmon salad in a large plate with dressing on the side
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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.
Ingredients to make the recipe

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.
2 image collage to show how to mix the dressing

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.
3 image collage to show how to assemble the salad

Tips for making the salad

  1. 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.
  2. 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.
  3. 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.
  4. 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

Can you make it ahead of time?

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.

What’s the best smoked salmon to use?

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.

Can this be served as a main dish?

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.

Close up shot of smoked salmon salad

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:

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Smoked Salmon Salad

This fresh smoked salmon salad is made with avocado, cucumber and eggs and drizzled in a dill, lemon and mustard dressing for a delicious summer dish.
5 from 339 votes
Servings 4 servings
Course Salad
Calories 300
Prep Time 10 minutes
Total Time 10 minutes
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  • 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



  • 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.


Storage: Store without the dressing for 1 to 2 days covered in the fridge.


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.

Cuisine American
Course: Salad

Rate and comment

Recipe Rating


  1. Ros Tasker says:

    Great dish for girls lunch. Everyone raved.

    1. Yumna says:

      Yay, glad to hear!

  2. Helen says:

    Great salad. Loved the dressing. Just would like to ask how you worked out the nutritional values.? such as the sodium and cholesterol?

    1. Yumna says:

      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!

  3. Peter says:

    Really enjoyed this – highly recommended.

    1. Yumna J. says:

      Thank you so much!!

  4. Theresa says:

    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.

    1. Yumna Jawad says:

      That’s great to hear! Hope you continue to enjoy it!

  5. Gael Shannon says:

    YUM! Company worthy but fast and easy for a week night

    1. Yumna Jawad says:

      I love that. Thank you!

  6. marsi says:

    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

    1. Yumna Jawad says:

      So glad that you all enjoyed! That’s amazing!

  7. Shirley Simmons says:

    I enjoy the recipes less than one hour especially the nutrition ones thank you God Bless 💞

    1. Yumna J. says:

      I’m the same! Yay!!