I am blown away by this Smoked Salmon Salad! It is simple, healthy and comes together in 5 minutes without cooking. So perfect for spring and summer!
How to Make Smoked Salmon Avocado Salad
This smoked salmon avocado salad is light, looks impressive, and yet is one of the easiest lunches I ever made. Loaded with tons of greens, anti-inflammatory apple cider vinegar, and heart-healthy avocados.
All you have to do is fill up a large bowl with refrigerated and pantry ingredients. Barely toss its delicate ingredients, just slightly. And you have delicious light lunch or dinner in 5 minutes. Five!
“Easy smoked salmon salad” suggests simple ingredients. And they are highly customizable. Use what you have. You know me. Or if you are new here, nice to meet you. I love garlic, dill and leftovers.:)
- Spring mix, spinach or arugula
- Smoked salmon
- Cucumber or radishes
- Red onion or green onion
- Olive oil, apple cider vinegar, pepper and sesame seeds.
1. Pile Up Greens High
Salad greens: Grab a medium bowl and pile up greens into it. A few handfuls. Spinach, baby kale, arugula or mixed spring mix works. Please try to buy organic as it is nearly impossible to wash off pesticides from delicate leaves.
Microgreens: I bought a bag of microgreens at my neighbourhood farm and became obsessed. What sold me most is that farmers are in their 90s. They still farm and have a clear mind like me. They eat a bag of greens a day. Is that the secret?!
Health benefits of microgreens include higher concentration of nutrients than mature vegetables and herbs. Very high in antioxidants, microgreens promote health and prevent disease (source). What are microgreens? Young vegetables or baby plants of many vegetables.
Tip: Look for a bag in refrigerated produce section that says “microgreens”.
2. Add Healthy Fats
Smoked salmon: Look for wild smoked salmon. Thankfully, smoked farmed salmon has become rare. But still please read the package to make sure it doesn’t say “Atlantic salmon”. I talk about the differences between the two in my very easy baked salmon recipe.
Tip: Smoked salmon is pricey. Tear or cut salmon into smaller pieces to make it go further.
Avocado: Use 1-2 large avocados. I love size and creamy taste of Costco avocados. They are larger (it’s Costco size), so I used only 1. Avocado contains more potassium than bananas and is loaded with heart healthy monounsaturated fatty acids and fiber (source). You could always serve it alongside this healthy avocado salad, if preferred.
Then add cucumber for freshness and red onion for a zing.
3. Dress It Up
Oh my. I am a queen of pouring salad dressing on top of salad ingredients. No whisking in a separate bowl or don’t even mention a blender to me. It just won’t happen here.
2 tablespoons of extra virgin olive oil + 2 tbsp of apple cider vinegar + a sprinkle of freshly ground pepper + toasted sesame seeds. Sushi restaurant has got nothing on us. OMG, so good!
What to Serve With?
Green salad with smoked salmon is perfect for a brunch like Mother’s Day or a baby shower. Or for Easter dinner. Or for lunch or light dinner. It’s just such a festive and fresh salad I crave in spring as it symbolizes that we survived cold dreary dark winter nights.
Just look at this bite of health on a fork! Enjoy!
More Light Salad Recipes
- Avocado salad with only 3 ingredients.
- Avocado egg salad
- Creamy cucumber salad
- Canned salmon salad – perfect for lunches!
- Spinach salad you can make any time because so easy.
- Corn avocado salad – summer in a bowl.
Smoked Salmon Salad
- Big handful of salad greens arugula or spinach
- Small handful of microgreens optional
- 6-7 slices wild salmon
- 1 very large avocado diced
- 1/2 long English cucumber sliced
- 10 thin slices red onion or 2 green onion sprigs chopped
- 1 tbsp sesame seeds better toasted
- 2 tbsp apple cider white vinegar
- 2 tbsp extra virgin olive oil
- Ground black pepper to taste
- In a medium bowl, add greens and salmon. To stretch salmon further, cut or tear into small pieces.
- Add avocado, cucumber and red onion.
- Sprinkle sesame seeds and pepper on top and drizzle vinegar and olive oil. Give a gentle toss and be blown away!
Store: Refrigerate leftovers for up to 12 hours.
Make Ahead: Assemble salad without vinegar and oil. Refrigerate covered for up to 24 hours. Dress and toss before serving.
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