Smoked Salmon Avocado Salad

I used to think smoked salmon belonged only on bagels until a friend served this salad at a garden party one June afternoon. The way the buttery fish draped over cool avocado and peppery greens made me rethink everything. Now it's my go-to when I want something that feels fancy but comes together in the time it takes to set the table.

The first time I made this for my sister, she was between meetings and stressed. She sat down, took one bite, and her shoulders visibly relaxed. She said it tasted like vacation. I've been making it for her ever since, whenever she needs a reset.

Ingredients

• Smoked salmon: Look for thinly sliced, silky pieces with a deep coral color. Cold-smoked salmon has a cleaner, more delicate flavor than hot-smoked, which works better here.
• Avocados: They should yield slightly when you press the skin but not feel mushy. I learned to buy them two days early and let them ripen on the counter.
• Mixed salad greens: Arugula adds a peppery bite that balances the richness, while baby spinach brings sweetness. A mix keeps things lively.
• Cucumber: Use English cucumbers if you can, they're less watery and the seeds are smaller. Pat the slices dry so they don't dilute the dressing.
• Cherry tomatoes: Halve them so they release a little juice and mingle with the dressing. Sweet ones make a big difference.
• Red onion: Slice it as thin as you can manage. If it's too sharp, soak the slices in ice water for five minutes, then drain.
• Capers: These briny little bursts tie everything together. Rinse them if they taste too salty straight from the jar.
• Extra virgin olive oil: Use something fruity and grassy, not bitter. It's the backbone of the dressing.
• Fresh lemon juice: Squeeze it just before mixing. Bottled juice tastes flat and won't wake up the salmon the same way.
• Dijon mustard: It emulsifies the dressing and adds a gentle heat. Don't skip it.
• Honey: Just a teaspoon rounds out the acidity and makes the dressing cling to the greens.
• Fresh dill: This is the herb that makes the whole thing smell like spring. Dried dill works in a pinch, but fresh is worth finding.

Instructions

Make the dressing:

Whisk the olive oil, lemon juice, Dijon, honey, dill, salt, and pepper in a small bowl until it thickens slightly and everything blends into a smooth, glossy mixture. Taste it and adjust the lemon or honey if needed.

Arrange the greens:

Spread the salad greens across a large platter or divide them among four plates. Don't pack them down, let them stay loose and airy so the dressing can reach every leaf.

Layer the vegetables:

Scatter the avocado slices, cucumber rounds, cherry tomato halves, and red onion ribbons over the greens. Try to distribute them evenly so every serving gets a bit of everything.

Add the salmon:

Drape the smoked salmon slices over the top in loose folds, not flat. Sprinkle the capers across the salad like little flavor surprises.

Dress and serve:

Drizzle the lemon-dill dressing over everything just before serving. If you dress it too early, the greens will wilt and the avocado will brown.

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One summer evening, I brought this salad to a picnic and a stranger asked for the recipe before she'd even finished her portion. She said it reminded her of lunches by the harbor in Copenhagen. I've never been, but now I imagine it every time I make this.

Serving Suggestions

This salad shines on its own, but if you want to make it more filling, serve it with a few slices of crusty sourdough or a warm baguette. I've also tucked it into wraps for lunch the next day, though the greens lose some of their crispness. A chilled glass of Sauvignon Blanc or sparkling water with a twist of lemon makes it feel like a proper occasion.

Variations and Substitutions

Smoked trout works beautifully here if you want something a little richer and oilier. Gravlax brings a sweeter, herbier note that pairs well with the dill. If you're not a fan of capers, try thinly sliced cornichons or a handful of green olives. For extra crunch, toast some pine nuts or pumpkin seeds in a dry pan until golden and scatter them over the top.

Storage and Make-Ahead Tips

You can prep all the components a few hours ahead and keep them separate in the fridge. Slice the vegetables, make the dressing, and arrange everything just before serving. Once dressed, this salad doesn't hold well, the greens wilt and the avocado oxidizes. If you have leftovers, store the undressed greens and vegetables separately and reassemble the next day with fresh salmon.

• Keep the dressing in a sealed jar in the fridge for up to three days and shake it before using.
• Store sliced avocado with a piece of plastic wrap pressed directly against the cut surface to slow browning.
• Don't add the capers until just before serving or they'll make everything too salty.

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This salad has a way of making ordinary afternoons feel a little more special. I hope it does the same for you.

Frequently asked questions about this recipe

→ What type of salmon is best for this salad?

Thinly sliced smoked salmon provides the ideal silky texture and smoky flavor that complements the creamy avocado and fresh greens.

→ Can I use different greens in this salad?

Absolutely. Mixed greens like arugula, baby spinach, or lettuce work well, offering a balance of textures and mild peppery notes.

→ How do I make the lemon-dill dressing?

Whisk together olive oil, fresh lemon juice, Dijon mustard, honey, chopped dill, salt, and pepper for a bright and tangy dressing that elevates the salad.

→ Are there good substitutions for avocado?

For a similar creamy texture, ripe mango or thin slices of ripe cucumber can be used, though avocado's richness is distinct in this dish.

→ What are some serving suggestions?

Serve immediately after drizzling dressing. Pair with crusty bread or a crisp white wine like Sauvignon Blanc or dry Riesling for a complete experience.