Smoked Salmon Avocado Salad
This Smoked Salmon Avocado Salad is a simple, fresh, and flavorful dish that makes a great light meal. Creamy avocado, crisp lettuce, sweet peas, and rich smoked salmon come together with a tangy homemade Greek yogurt dressing. Topped with parmesan, fresh dill, and a hint of chili pepper, it’s a deliciously balanced salad that’s quick to prepare and full of flavor.
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It’s a simple and quick recipe perfect for breakfast, brunch, or lunch. Try this salad as a perfect filling for my spinach crepes recipe, adding a fresh, creamy, and smoky flavor to each bite.
Love avocado? Try my asparagus toast. My smoked salmon jerky and smoked trout are great for BBQ lovers who love to do it themselves.
My hearty roasted vegetable salad comes with a creamy homemade salad dressing and tons of veg.
How To Serve & Eat
- On toasted bread or crostini as a smoked salmon bruschetta
- In a wrap or pita for a quick sandwich
- With crackers or sliced veggies as a dip
- In a rice or grain bowl with quinoa or rice
- As a topping for baked potatoes or sweet potatoes
- As a filling for lettuce cups or cabbage wraps
Ingredients (Any Notes, Variations, & Substitutions)
- Parmesan Flakes: Substitute with feta cheese for a tangier flavor, or use goat cheese for creaminess. Nutritional yeast works well as a dairy-free option.
- Greek Yogurt: Replace with sour cream or crème fraîche for a richer flavor. For dairy-free, use coconut yogurt or cashew cream.
- Smoked Salmon: Any smoked fish like smoked trout or mackerel works.
- Fresh Dill: Parsley, cilantro, or basil can be used for a different flavor. Dried dill can be substituted but use less, as dried herbs are more concentrated.
- Peas: Instead of peas, opt for fresh cucumber instead.
How to Store & Freeze Smoked Salmon Avocado Salad
To store the in the refrigerator, first transfer it to an airtight container. If possible, store the dressing separately to prevent the salad from becoming soggy. Place the container in the fridge, and it will stay fresh for up to 2 days. Before serving, give it a gentle stir, and if needed, add a bit more lemon juice or yogurt sauce to freshen up the flavors.
Do not freeze this salad.
Ingredients
For The Salad
- 1 ½ cups smoked salmon
- 4 cups baby romaine leaves or salad mix
- 2 avocados sliced
- ¾ cup peas
- ½ cup parmesan
For The Dressing
- ¾ cup Greek yogurt you may want more for an extra creamy salad
- 1 clove garlic minced
- 1 teaspoon unsalted butter
- ½ lemon juiced
- dash chili pepper or red pepper flakes
- pinch of salt and freshly cracked black pepper to taste
Instructions
- Steam or boil the peas until tender. Cool before adding to the rest of the ingredients.
- Heat a pan over medium heat. Add the butter and let it melt. Then add the garlic and chili pepper and cook for 30-40 seconds. Do not overcook the garlic and red pepper as it will blacken and become bitter. Let cool for 1 minute and add to Greek yogurt. with the lemon juice, fresh dill, salt, and black pepper. Stir and set aside.
- Toss the lettuce and smoked salmon with the dressing, avocados, and peas. Serve right away.
Notes
- Parmesan Flakes: Substitute with feta cheese for a tangier flavor, or use goat cheese for creaminess. Nutritional yeast works well as a dairy-free option.
- Greek Yogurt: Replace with sour cream or crème fraîche for a richer flavor. For dairy-free, use coconut yogurt or cashew cream.
- Smoked Salmon: Any smoked fish like smoked trout or mackerel works.
- Fresh Dill: Parsley, cilantro, or basil can be used for a different flavor. Dried dill can be substituted but use less, as dried herbs are more concentrated.
- Peas: Instead of peas, opt for fresh cucumber instead.
