Smoked Salmon Spring Salad with Dill
Author: Allie
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
  • 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
  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.
Recipe by Key Ingredients at