Smoked Salmon Avocado Salad

I tossed this salad together one Saturday after finding a vacuum-sealed pack of smoked salmon shoved to the back of the fridge. It was one of those mornings where I wanted something fresh but didn't want to turn on the stove. The salmon had this silky, smoky richness that I paired with whatever greens I had on hand, and it turned into one of those effortless dishes I now make on repeat.

I brought this to a small gathering once, plated it on a big white serving dish, and people kept asking if I'd ordered it from somewhere. There's something about the way the salmon drapes over the greens and the bright pops of tomato and caper that makes it look like you put in way more effort than you actually did. It became my go-to whenever I wanted to impress without stress.

Ingredients

• Smoked salmon: Look for thinly sliced, high-quality salmon with a clean, smoky aroma, avoid anything that smells overly fishy or looks dull.
• Avocados: Use ripe but firm avocados that yield slightly to gentle pressure, too soft and they'll turn mushy when sliced.
• Mixed salad greens: A blend with arugula adds a peppery bite that balances the richness of the salmon and avocado beautifully.
• Cucumber: English cucumbers work best here because they're less watery and have fewer seeds.
• Cherry tomatoes: Halve them so their juices mingle with the dressing and add little bursts of sweetness.
• Red onion: Slice it paper-thin and rinse under cold water if you want to mellow the sharpness.
• Capers: These briny little gems cut through the richness and add a savory punch.
• Extra virgin olive oil: Use a fruity, good-quality oil since it's the base of your dressing.
• Fresh lemon juice: Freshly squeezed makes all the difference, bottled lemon juice tastes flat in comparison.
• Dijon mustard: This emulsifies the dressing and adds a subtle tang.
• Honey: Just a touch balances the acidity and rounds out the flavors.
• Fresh dill: Dill and salmon are a classic pairing, the herb's brightness lifts the whole dish.

Instructions

Make the dressing:

In a small bowl, whisk the olive oil, lemon juice, Dijon mustard, honey, dill, salt, and pepper until smooth and slightly thickened. Taste it and adjust the lemon or honey to your liking.

Arrange the greens:

Spread the salad greens evenly on a large platter or divide them among four plates. Leave a little room at the edges so the toppings don't slide off.

Add the vegetables:

Layer the avocado slices, cucumber, cherry tomatoes, and red onion over the greens in a way that looks natural and inviting. Don't overthink it, imperfect is charming here.

Top with salmon and capers:

Drape the smoked salmon slices loosely over the salad so they fall in soft folds, then scatter the capers on top for pops of brine.

Dress and serve:

Drizzle the lemon-dill dressing over everything just before serving. If you dress it too early, the greens will wilt and lose their crunch.

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One spring afternoon, I made this for my mom after she mentioned she was tired of heavy lunches. She took one bite, paused, and said it tasted like something you'd get at a bistro by the water. That moment reminded me that the best meals don't need to be complicated, they just need to feel thoughtful and taste bright.

Serving Suggestions

This salad works beautifully as a light lunch on its own, but if you want something heartier, serve it with a slice of crusty sourdough or a few seeded crackers. I've also plated it as a starter for dinner parties, and it always sets the tone for something special without filling people up too much before the main course.

Variations and Swaps

If you can't find smoked salmon or want to switch things up, smoked trout or gravlax work just as well and bring their own unique flavor. For a dairy twist, crumble a little goat cheese or feta over the top. On days when I'm feeling extra hungry, I'll toss in a handful of toasted pine nuts or pumpkin seeds for crunch and richness.

Storage and Make-Ahead Tips

This salad is best enjoyed fresh, but you can prep the components ahead of time to save yourself stress. Wash and dry the greens, slice the vegetables, and store everything separately in airtight containers in the fridge. Mix the dressing and keep it in a small jar, then assemble everything right before serving so nothing gets soggy.

• The dressing will keep in the fridge for up to three days, just give it a good shake before using.
• Slice the avocado at the last minute to prevent browning, or toss it with a tiny bit of lemon juice if you need to prep it early.
• Leftover smoked salmon can be stored wrapped tightly in the fridge and used within two days.

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This salad has become my answer to those days when I want something nourishing, beautiful, and completely effortless. It's proof that simple ingredients, when treated right, can feel like a celebration.

Recipe Questions & Answers

→ What type of salmon works best?

Thinly sliced smoked salmon provides a delicate, smoky flavor that complements the creamy avocado and fresh vegetables.

→ Can I use a different dressing?

The lemon-dill dressing enhances freshness, but substituting with a light vinaigrette or citrus-based dressing also works well.

→ How should I serve the salad?

Serve immediately after drizzling the dressing, either on a large platter for sharing or as individual plates for a light course.

→ Are there suitable substitutions for smoked salmon?

Smoked trout or gravlax can be used as flavorful alternatives while maintaining the dish’s delicate profile.

→ What garnishes can enhance this salad?

Sprinkling toasted pine nuts or pumpkin seeds adds crunch, and extra dill can boost herbal aroma and taste.

→ Is this salad compatible with specific diets?

Yes, it suits pescatarian, gluten-free, and low-carb preferences when served with appropriate ingredients.