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–+ servings
Smoked salmon salad served on a plate with lemon slices and herbs on top.
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4.75 from 4 votes

Smoked Salmon Salad

Not your average salad. Silky smoked salmon, tangy dressing, and plenty of crunch – ready in minutes, gone even faster!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: James Wythe

Ingredients

For the potatoes:

  • 250 g new potatoes scrubbed
  • 1 pinch salt

For the dressing:

  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • ¼ cup olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp onion powder
  • ¼ tsp garlic powder
  • Salt and pepper to taste

For the salad:

  • 120 g mixed green salad
  • 120 g plum tomatoes red and yellow
  • 120 g smoked salmon thinly sliced
  • 1 avocado peeled, chopped
  • 1 large cucumber chopped
  • ¼ cup fresh dill chopped
  • Salt and pepper to taste
  • Lemon wedges for serving
Metric - US Customary

Instructions

  • Start by boiling the potatoes; add your potatoes to a saucepot and cover with water, 2cm above the potatoes. Add a pinch of salt and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are fork tender. Once the potatoes are done, drain them and set aside to cool completely.
  • While the potatoes are cooling, make the dressing; add all the dressing ingredients to a bowl and whisk until well combined and set aside.
  • Prepare the veggies; halve the tomatoes (if you use larger tomatoes, quarter them or chop them), chop the avocado, cucumber, and finally chop the dill.
  • Add the mixed greens salad to the bowl, along with prepared veggies.
  • Once cooled, cut the potatoes into bite-sized pieces.
  • Add the potatoes and salmon into the bowl and drizzle the dressing over the salad. And Toss to combine well and serve salad immediately.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 3-4 days. Keep dressing separate from salad if possible.
To Freeze: I wouldn’t recommend freezing this recipe.
Tip 1: If you're not a fan of salmon, you could pick another protein such as chicken, tofu, seafood, or shrimp.
Tip 2: If you like creamier dressings, a cream cheese dressing would be a great option! 
Tip 3: If you are short on time, this salad is also delicious without the potatoes! You can save the cook time and whip this salad up quickly.

Nutrition

Calories: 336kcal | Carbohydrates: 27g | Protein: 9g | Fat: 23g | Saturated Fat: 3g | Fiber: 6g | Sugar: 9g