SMOKED SALMON AND AVOCADO SALAD
This Smoked Salmon and Avocado Salad is a perfect choice for a light yet satisfying meal, which is elegant, nourishing and bursting with freshness. This salad features delicate slices of smoked salmon, creamy avocado, juicy cherry tomatoes, crunchy cucumber and tender spinach. This smoked salmon and avocado salad offers a beautiful balance of texture and taste, finished with a zesty lemon, dill dressing and a hint of red onion, which delivers bright flavour in every forkful. This smoked salmon and avocado salad is perfect for lunch or brunch packed with protein. This salad requires no cooking and is easy to prepare ahead of time for a refined and healthy meal.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Scandinavian
PREPARATION/TECHNIQUES
No-Cook
OCCASION/HOLIDAY
Easter, Spring, Summer, Picnic, Mother’s Day, Brunch, Shower, Ramadan
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Carb, High Protein, Low/ No Sugar, Quick & Easy, Wheat / Gluten-Free, Organic
DISH TYPE
Salad
INGREDIENTS
- 1 tablespoon lemon and dill dressing
- 30 grams smoked salmon
- ¼ avocado, sliced
- ¼ cup cucumber, diced
- ¼ cup cherry tomatoes
- ¼ cup spinach
- 1 tablespoon red onion, finely chopped
FULL NUTRITIONAL INFORMATION
- Calories: 215 kcal
- Protein: 13 grams
- Carbohydrates: 5 grams
- Sugars: 2 grams
- Fat: 16 grams
- Saturated Fat: 3 grams
- Fibre: 3 grams
- Sodium: 340 milligrams
- Cholesterol: 25 milligrams
PREPARATION
- Slice And Arrange The Base: Begin by placing the fresh spinach into a salad bowl or mason jar as your leafy base.
- Add Vegetables: Layer in the cherry tomatoes (whole or halved), diced cucumber and finely chopped red onion over the spinach.
- Slice Avocado: Cut a quarter of an avocado into even slices or cubes and add gently to the bowl.
- Add Smoked Salmon: Drape the smoked salmon over the salad, folding it into ribbons or bite-sized pieces for a neat presentation.
- Drizzle Dressing: Pour 1 tablespoon of lemon and dill dressing evenly over the top. Serve immediately or store chilled for later.
PREP TIME
10 minutes
COOKING TIME
None
TIPS
- Use Ripe Avocado: Select an avocado that is firm yet yields slightly to pressure for the perfect creamy texture.
- Slice Salmon Neatly: For easy serving, cut salmon into bite-sized strips or curls before adding to the salad.
- Chop Onion Finely: Mince the red onion well to avoid overpowering the other delicate ingredients.
- Balance Acidity: The lemon and dill dressing provides tang, and use only a drizzle to let other flavours shine.
- Toss Gently: If mixing the salad before serving, do so gently to preserve the integrity of the avocado and salmon.
VARIATIONS
- Add More Greens: Use rocket or lamb’s lettuce alongside spinach for variety.
- Boost Protein: Add a boiled egg or sprinkle with hemp seeds for an extra protein boost.
- Make It Dairy-Free: Swap dressing for an olive oil and lemon blend without yoghurt or cream.
- Include Grains: Add 2 tablespoons of cooked quinoa or bulgur wheat for more fibre.
- Add Sweetness: A few thin slices of pear or apple offer a refreshing contrast to the savoury salmon.
PREPPING AND STORAGE
- Refrigeration: Store in a sealed mason jar or airtight container in the fridge for up to 1 day.
- Make-Ahead Convenience: Ideal for assembling in the morning for a quick midday meal, so keep dressing separate until ready to eat.
- Freezing Note: Not suitable for freezing due to avocado and smoked salmon texture changes.
- Layering Tip: Place onion, cucumber and tomato at the bottom; spinach and avocado in the middle and smoked salmon at the top.
- Storage Temperature: Keep chilled and consume cold for the freshest texture and flavour.