Pacific Northwest Smoked Salmon Salad
A refreshing salad featuring flaked smoked salmon, creamy avocado, and a zesty dill dressing, celebrating coastal British Columbia flavors. This Pacific Northwest-inspired seafood recipe, ready in about 15 minutes, pairs smoked salmon, avocado, mixed greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 6 oz, flaked smoked salmon
- 1, diced avocado
- 4 cups mixed greens
- 1 cup, halved cherry tomatoes
- 1/4 cup, thinly sliced red onion
- 1 tbsp, chopped dill
- 1, juiced (2 tbsp juice) lemon
- 2 tbsp olive oil
- 1 tsp honey
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 tbsp microgreens
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, 1/4 tsp salt, 1/8 tsp pepper, and 1 tbsp chopped dill to make the dressing.
- Step 2: In a large bowl, combine 4 cups mixed greens, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion. Toss gently to combine.
- Step 3: Add 6 oz flaked smoked salmon and 1 diced avocado to the greens. Drizzle with 3/4 of the dressing and toss to coat. Serve immediately with the remaining dressing and 2 tbsp microgreens on top.
