I have a serious love for salmon, whether it’s a regular fillet or smoked, and I find myself including it in my diet on a weekly basis. My body craves it, which I consider to be a good thing, and over the years I’ve found many different ways to serve it up.

I can’t take full credit for this smoked salmon spring salad as the inspiration comes from my uncle David. My uncle and I share a love for cooking and food and we are always texting each other with our latest dinner creations or an incredible meal we’ve experienced out. Like me, he loves trying new recipes and being adventurous in the kitchen, which is what he was doing when he sent me a picture of a salad similar to this.

This salad is full of colorful vegetables, nutritious smoked salmon and crunchy homemade croutons. Creamy dairy-free dill dressing is made using fresh herbs and lemon for a bright and summery flavor.

This smoked salmon salad is a simple and healthy weeknight lunch or dinner yet the combination of flavors makes it one of a kind. Use this recipe as a guide and add more or less of each ingredient depending on personal taste and preference.

Smoked Salmon Spring Salad with Dill
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 salads
Ingredients
  • 4 oz. smoked salmon, cut into strips
  • 2-3 cups packed Bibb or romaine lettuce
  • 2 tablespoons finely sliced green onions
  • 1 tablespoon capers
  • ½ an avocado, cut into cubes
  • ⅓ cup diced cucumber
  • ⅓ cup cherry tomatoes, halved
  • ⅓ cup frozen peas, thawed
  • ⅓-1/2 cup pumpernickel croutons
  • fresh dill to sprinkle over top (optional)
  • Creamy Dill Dressing (Dairy-free)
  • ½ cup mayonnaise (Regular or vegan)
  • ¼ cup dairy-free milk
  • ¼ cup chopped fresh dill
  • ½ tablespoon lemon juice
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon sea salt
Directions
  1. Preheat oven to 350 degrees F
  2. Cut pumpernickel bread slices up into small cubes.(I had plenty of croutons leftover so make as much as your family would like) Add the cubes to a baking sheet and drizzle with olive oil.
  3. Bake for 15 minutes or until browned. Mix the croutons half way through. Allow them to cool before storing in a covered container or plastic bag.
  4. Place the lettuce on to two dinner sized plates. Add the green onions, capers, avocado, cucumber, tomatoes, peas, smoked salmon and croutons. Top with a sprinkle of fresh dill (optional) and desired amount of the creamy dill dressing. Serve immediately.
  5. To make the dressing:
  6. Whisk all the ingredients in a medium-sized bowl. Cover and chill in the refrigerator for 1 hour.
  7. Store in an airtight container in the fridge for one week.