Missouri River Valley Smoked Salmon Salad with Dill Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A refreshing salad featuring smoked salmon, crisp greens, and a dill vinaigrette that captures the essence of the river's bounty. This american-inspired salads ready in about 15 minutes pairs smoked salmon, mixed greens, medium cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 oz smoked salmon
• 4 cups mixed greens
• 1/2 medium cucumber
• 1/4 cup red onion
• 2 tbsp fresh dill
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp white wine vinegar
• 1/2 tsp honey
• 1/4 tsp salt

Instructions

1. Step 1: Thinly slice 1/2 medium cucumber and 1/4 cup red onion, then toss with 1/4 cup mixed greens in a bowl. Flake 4 oz smoked salmon into bite-sized pieces.
2. Step 2: Whisk 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp white wine vinegar, 1/2 tsp honey, 1/4 tsp salt, and 2 tbsp chopped fresh dill in a small bowl until emulsified.
3. Step 3: Toss remaining 3 cups mixed greens with 3/4 of the vinaigrette until evenly coated, then arrange on plates. Top with cucumber-onion mixture, smoked salmon, and drizzle with remaining vinaigrette.