Smoked Salmon Avocado Salad (Print View)

Elegant salad featuring smoked salmon, avocado, fresh greens, and tangy lemon-dill dressing.

# What You'll Need:

→ Salad

01 - 4 oz smoked salmon, thinly sliced
02 - 2 ripe avocados, peeled, pitted, and sliced
03 - 4 cups mixed salad greens (arugula, baby spinach, lettuce)
04 - 1 small cucumber, thinly sliced
05 - 8 cherry tomatoes, halved
06 - 2 tbsp capers, drained
07 - 1/4 small red onion, thinly sliced

→ Lemon-Dill Dressing

08 - 3 tbsp extra virgin olive oil
09 - 1 tbsp fresh lemon juice
10 - 1 tsp Dijon mustard
11 - 1 tsp honey
12 - 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
13 - Salt and freshly ground black pepper, to taste

# Step-by-Step Directions:

01 - Whisk together olive oil, lemon juice, Dijon mustard, honey, dill, salt, and pepper in a small bowl. Set aside.
02 - Arrange mixed salad greens evenly on a large serving platter or four individual plates.
03 - Top greens with sliced avocado, cucumber, cherry tomatoes, and red onion.
04 - Drape smoked salmon slices over the salad and scatter capers on top.
05 - Drizzle the lemon-dill dressing over the salad just before serving.
06 - Serve immediately, optionally garnished with extra dill.

# Expert Suggestions:

01 -
  • It comes together in under 15 minutes with no cooking required, which means you can have something elegant on the table while barely breaking a sweat.
  • The creamy avocado and smoky salmon create this luxurious contrast that feels indulgent without being heavy.
  • It's endlessly flexible, you can swap the greens, add nuts, or double the dressing and no one will complain.
02 -
  • Don't dress the salad until you're ready to eat, once the dressing hits the greens, the clock starts ticking and they'll go limp within minutes.
  • If your avocados are too ripe, they'll turn to mush when you slice them, so err on the side of slightly firm.
  • Rinsing the red onion under cold water for 30 seconds takes away that sharp, raw bite and leaves just a mild sweetness.
03 -
  • Use a vegetable peeler to shave the cucumber into ribbons instead of slicing it, it looks stunning and has a lighter, more delicate texture.
  • If you want the salad to feel more filling, add a soft-boiled egg or two, the runny yolk mixes with the dressing and creates this creamy, luxurious coating.
  • For a wine pairing, reach for a crisp Sauvignon Blanc or dry Riesling, the acidity cuts through the richness and complements the lemon and dill perfectly.

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