Tasmanian Smoked Salmon Salad with Finger Lime Vinaigrette
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.
Ingredients
- 6 oz Tasmanian smoked salmon slices
- 4 cups mixed salad greens
- 1/2 cup cucumber, thinly sliced
- 1/2 cup avocado, diced
- 2 tbsp finger lime pearls
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- Step 3: Arrange 6 oz Tasmanian smoked salmon slices on top of the salad.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
