GINGER TURMERIC SALMON SALAD
This Ginger Turmeric Salmon Salad offers a delightful blend of flaky,‑3-rich salmon and crisp, mixed leafy greens, elevated by a tangy and anti-inflammatory yoghurt-based dressing. The combination of fresh ginger and turmeric not only adds a subtle warmth and golden hue but also delivers potent antioxidants that support health and vitality. It’s light enough for spring and summer lunches yet satisfying enough for a nutritious dinner option. With minimal prep and no cooking required (if salmon is pre-cooked), this salad is perfect for busy days. The balance of creamy dressing, fresh vegetables and tender salmon creates a harmonious flavour profile that’s invigorating, wholesome and deeply nourishing.
RECIPE CATEGORY
Lunch, Dinner, Snack
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
No‑Cook, One‑Pot Wonders, Prepared in Advance
OCCASION/HOLIDAY
Summer Picnic, Family Reunion, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Cholesterol, Low Fat, Low/No Sugar, Quick & Easy, Wheat/Gluten‑Free, Kid Friendly
DISH TYPE
Chicken Salad
INGREDIENTS
- 100 g cooked salmon, flaked
- 1 cup mixed leafy greens (≈ 30 g)
- ½ tbsp yoghurt dressing (grated ginger & turmeric)
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION
- Calories: 271.6 kcal
- Fat: 15.6 g
- Saturated Fat: 4.4 g
- Carbohydrate: 9.4 g
- Sugar: 2.5 g
- Sodium: 430.7 mg
- Fibre: 2.6 g
- Protein: 24.1 g
- Cholesterol: 59.8 mg
- Calcium: 54.7 mg
- Iron: 4 mg
- Potassium: 554.1 mg
- Vitamin D: 11 mg
PREPARATION
- Combine Ingredients: If needed, combine yoghurt, grated ginger, turmeric, lemon juice, and salt in a small bowl. Whisk until smooth.
- Place Leafy Greens: Place leafy greens in a salad bowl.
- Flake Salmon: Flake salmon over greens and distribute evenly.
- Drizzle Dressing: Drizzle ½ tbsp of the dressing on top.
- Toss Salad: Gently toss to coat the salad and salmon with dressing.
- Season: Season with salt and pepper to taste.
- Serve: Serve immediately or chill briefly for a cooler option.
PREP TIME
5 minutes
COOKING TIME
None
TIPS
- Even Dressing Distribution: Gently toss salad instead of drizzling only on one side.
- Use Wild Salmon: Use wild salmon if possible for a richer flavour and better omega-3 content.
- Chill Ingredients: Use Chill ingredients beforehand for a crisp and refreshing salad.
- Make Extra Dressing: It keeps for 3 days in the fridge for another salad.
- Add Texture: Top with seeds or nuts (e.g., pumpkin seeds or sliced almonds).
VARIATIONS
- Add Vegetables: Include cucumber, cherry tomatoes, bell pepper or red onion for extra freshness.
- Boost Nutrition: Mix in cooked quinoa, bulgur, or farro for added fibre and bulk.
- Creamy Avocado: Add ¼ sliced avocado for healthy fats.
- Spicy Twist: Stir in a small pinch of cayenne or chopped fresh chilli into the dressing.
- Swap Protein: Use cooked chicken, tuna or chickpeas for a vegetarian option.
PREPPING AND STORAGE
- Prep Ahead: Make dressing and store in a sealed jar for up to 3 days.
- Salmon Storage: Cooked salmon keeps in the fridge up to 2 days. Store separately.
- Assemble Fresh: Mix salmon and dressing into greens just before eating to maintain crispness.
- Freezing Not Recommended: Greens and yoghurt dressing don’t freeze well.
- Leftover Use: Use leftover salmon and dressing on wholegrain toast or seed crackers.