Smoked Salmon Salad
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.
Servings: 2
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.