Smoked Salmon Salad

5 from 18 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

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 18 votes
Servings 2 servings
Course Salad
Calories 641
Prep Time 10 mins
Total Time 10 mins

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

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.

Notes

Storage: Store without the dressing for 1 to 2 days covered in the fridge.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Nutrition

Calories: 641kcal, Carbohydrates: 25g, Protein: 34g, Fat: 47g, Saturated Fat: 8g, Cholesterol: 213mg, Sodium: 1069mg, Potassium: 1602mg, Fiber: 10g, Sugar: 8g, Vitamin A: 2153IU, Vitamin C: 58mg, Calcium: 135mg, Iron: 4mg

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Smoked salmon salad in a large plate with dressing on the side

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Comments

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