This smoked salmon avocado salad is drizzled in a creamy lemon cashew dressing that complements the smoky salmon and creamy avocado. This is a simple recipe with incredible flavours. This salad is Keto and Paleo Friendly.
I love healthy recipes full of fresh ingredients that are quick and easy to make. This salad makes for a perfect lunch or can easily be one of those healthy dinners you throw together quickly in warmer weather.
This salmon salad is full of fresh ingredients, quality protein and healthy fats from the avocado and salmon, known to be a rich source of omega 3 fatty acids.
Salmon Salad Key Ingredients:
Salmon - I used 180gm/6oz of hot smoked salmon. I like the variety with the cracked black pepper on the top of the smoked salmon but there are a variety of different types you could choose depending on your preference. Note this is the chunky hot smoked salmon (which you eat cold), not the thin slices of cold smoked salmon that you often find in bagels.
Avocado - A perfectly ripe avocado is key to this salad. See the tips below on how to check if your avocado is ripe before peeling it.
Fresh salad leaves - I used mesculin mix, you could also use rocket leaves, or fresh spinach leaves.
Red Onion - You could also use spring onion but I prefer the flavours from the red onion in this salad.
Tomatoes - I prefer to use the sweeter cherry tomatoes in this salad.
Cucumber - Fresh cucumber adds a lovely freshness to this salad with a bit of crunch.
Fresh herbs - I used fresh parsley to top off this salmon salad, fresh dill would also be a great addition.
To make the cashew dressing you will need raw, unsalted cashews. Place in a bowl and cover with cold water and leave overnight to soak or leave in warm water for 15-20minutes. Drain the cashews and add the garlic, fresh lemon juice, water and salt and pepper to a high-speed blender and blitz until smooth.
You can easily adapt the salad dressing to be as thick or as runny as you desire by adding extra water or 1-2 tablespoons of extra virgin olive oil. If you would like the dressing to be more tangy you can add extra lemon juice or use lime juice.
Swaps and Variations
The creamy cashew dressing compliments the flavours in this salad nicely but if you are short on time then a dash of olive oil and a squeeze of fresh lemon juice will still make this a delicious salad. A drizzle of balsamic vinegar could also work well.
If you are skipping the cashew dressing and wanting some extra protein in this salad then some crumbled feta cheese or a couple of soft boiled eggs go well with the salmon and avocado.
How can I tell if an avocado is ripe?
Peel back the small stem or cap at the top of the avocado. If it comes away easily and is green underneath then it is a good avocado that is ready to eat. If you find brown underneath then the avocado is likely to be overripe.
For other healthy salmon recipes you might like to check out:
- This hot smoked salmon salad with egg and mustard smashed potatoes makes a delicious brunch or lunch.
- These smoked salmon cucumber bites with avocado pea smash make a great healthy appetizer or snack.
If you make this salad, I’d love for you to give it a star rating ★ below, and please let me know how you get on! You can also tag me #lovefoodnourish on Instagram – I love seeing your creations!
I hope you enjoyed this smoked salmon avocado salad recipe, this is a simple salad that is a favourite in our house! For the full recipe and detailed instructions please see below.
Smoked Salmon Avocado Salad
- 180gm/6oz hot smoked salmon ( I used the cracked pepper hot smoked salmon)
- 4 cups green salad leaves such as mesculin mix
- 1.5 avocado, pip removed, peeled and diced into cubes or sliced.
- 1 cup cherry tomatoes, cut in half.
- ½ medium cucumber, ends trimmed, halved lengthwise and thinly sliced into half-moons
- ½ red onion, thinly sliced
- 2 Tbs parsley, fresh
Lemon Cashew Dressing
- ⅓ cup cashew nuts, raw unsalted, see instructions on soaking.
- 4 Tablespoon water
- 3 Tablespoon lemon juice
- 2 Tablespoon almond milk or other nut milk
- ½ teaspoon garlic, crushed
- salt and pepper to taste
- Place the cashew nuts in a bowl and cover with cold water and leave overnight to soak or leave in warm water for 15-20minutes. Drain the cashews and add the garlic, fresh lemon juice, water and salt and pepper to a high speed blender and blitz until smooth.
- In a large bowl add the salad greens, chopped avocado, sliced red onion, tomatoes, and sliced cucumber. Toss with salad servers until all is combined.
- Add the roughly torn smoked salmon, toss the salad again. Top the salad with fresh parsley.
- Pour the lemon cashew dressing over the top of the salad or serve on the side.
- You can easily adapt the salad dressing to be as thick or as runny as you desire by adding extra water or 1-2 tablespoons of extra virgin olive oil. If you would like the dressing to be more tangy you can add extra lemon juice or use lime juice.
- I used mesculin mix for the leaves in the salad, you could also use rocket leaves, or fresh spinach leaves.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 337Total Fat 24gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 18gCholesterol 15mgSodium 1061mgCarbohydrates 21gNet Carbohydrates 13gmgFiber 8gSugar 7gProtein 16g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.