Tasmanian Smoked Salmon Salad with Finger Lime Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh Tasmanian smoked salmon atop mixed greens, drizzled with a bright vinaigrette made from native finger lime pearls for a citrus burst. This australian-inspired salads (gluten free) ready in about 10 minutes pairs Tasmanian smoked salmon slices, mixed salad greens, cucumber, thinly sliced 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.

Prep: 10 min Serves 2 Australian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified to make the vinaigrette.
  2. Step 2: In a large salad bowl, combine 4 cups mixed salad greens, 1/2 cup thinly sliced cucumber, and 1/2 cup diced avocado. Toss gently with half of the vinaigrette until coated.
  3. Step 3: Arrange 6 oz Tasmanian smoked salmon slices on top of the salad.
  4. Step 4: Spoon 2 tbsp finger lime pearls over the salmon and drizzle the remaining vinaigrette over the entire salad. Serve immediately for a fresh, citrusy finish.

Frequently asked questions

How long does Tasmanian Smoked Salmon Salad with Finger Lime Vinaigrette take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tasmanian Smoked Salmon Salad with Finger Lime Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed salad greens from drying out.

Can I substitute ingredients in Tasmanian Smoked Salmon Salad with Finger Lime Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tasmanian Smoked Salmon Salad with Finger Lime Vinaigrette for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tasmanian Smoked Salmon Salad with Finger Lime Vinaigrette gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes