Smoked Salmon Salad with Cucumber & Avocado
This Smoked Salmon Salad is made with flaky hot-smoked salmon, crisp cucumbers, fresh dill, and avocado, all tossed in a bright lemon Dijon vinaigrette. It’s a low-carb, light lunch that's ready in minutes.
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This Smoked Salmon Salad combines the protein power of salmon with crunchy vegetables and delicate herbs. It’s dressed with a simple lemon Dijon vinaigrette and comes together in 20 minutes or less.
It’s a light, nourishing meal that works equally well as a quick lunch for two or a light side salad. Layers of flavor come from hot-smoked salmon, crunchy cucumber and celery, smooth avocado, and fresh dill and green onion.
Serve this Smoked Salmon Salad with a Hashbrown-Crusted Quiche for Easter brunch, or enjoy it throughout spring and summer when you crave a cool, refreshing meal. It’s Whole30 compatible, naturally gluten-free, and packed with protein and healthy fats.
Cold-Smoked Vs. Hot-Smoked Salmon
When people hear “smoked salmon,” they often think of thinly sliced lox or cold-smoked salmon served on bagels with cream cheese. While delicious, that’s not the type of smoked salmon used in this salad.
This recipe uses hot-smoked salmon, which has a hearty texture that flakes easily into the salad. I prefer to use the Wild Alaskan Pink Salmon from SeaBear, which has a balanced smokiness that enhances the fresh herbs, cucumber, and avocado without overpowering them.
Hot-smoked salmon is:
- Firm and flaky, similar in texture to baked salmon
- Fully cooked during the smoking process
- Rich, savory, and deeply flavorful
- Easy to break into pieces and fold into salads
By contrast, lox or cold-smoked salmon is:
- Thinly sliced
- Silky and delicate
- More translucent in appearance
- Better suited for bagels or appetizers
Hot-smoked salmon holds its texture in this salad, and creates a more substantial, satisfying dish.
Ingredients You’ll Need
This salad is built around a handful of fresh, complementary ingredients to go with the best smoked salmon.
- Hot-smoked salmon: the protein-rich foundation
- Cucumbers: add refreshing crunch
- Green onions: provide mild sharpness
- Fresh dill: classic pairing with salmon
- Avocado: adds creaminess and balance
- Lemon Dijon vinaigrette: brightens and ties everything together
The result is a salad that feels light but deeply satisfying.
Tips for the Best Smoked Salmon Salad
- Use hot-smoked salmon, not thinly sliced lox.
- Fold the salmon in last to keep larger flakes
- Let the salad rest for a few minutes before serving
- Add dressing gradually to avoid overdressing
- Serve slightly chilled or at room temperature
If you don’t have hot-smoked salmon, a piece of leftover baked salmon works well in this salad. Use a simply seasoned recipe, like the one from my Salmon Stuffed Baked Potato, for best results. Be sure the salmon is cold or room temperature when adding into the salad.
Save this recipe and follow me on Pinterest for more quick-and-easy recipes. If you’re looking for other fish and seafood dishes, take a look at all of my pescatarian recipes.
Smoked Salmon Salad
Ingredients
- 6 ounces smoked salmon, broken into pieces
- ¼ teaspoon kosher salt
- 4 small cucumbers, diced
- 3 green onions, sliced
- ¼ cup fresh dill, chopped
- ½ large avocado, diced
- ¼ teaspoon kosher salt
For Lemon Dijon Vinaigrette
- 1½ teaspoons fresh lemon juice
- 1 tablespoon white balsamic vinegar, or white wine vinegar
- 1½ teaspoons minced shallot
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- Pinch of black pepper
- 2 tablespoons olive oil
Instructions
- Add all of the salad ingredients into a large bowl, lightly season with ¼ teaspoon kosher salt, and toss to combine.
- Make the dressing by adding all of the ingredients, in order, to a jar. Secure the lid and shake vigorously for about 20 seconds, until emulsified. Alternatively, whisk together in a small bowl.
- Drizzle the dressing over the salad ingredients, and fold until completely coated. Let rest for 5 minutes for the flavors to meld, then serve.
Notes
- Choose hot-smoked salmon for this recipe. It’s thicker and flakier than lox or cold-smoked salmon.
- If preferred, you can substitute a baked salmon filet that has been cooled.
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