Smoked Salmon and Avocado Salad

Our Smoked Salmon and Avocado Salad makes a perfect light lunch or is also great as a luxurious appetiser for your next dinner party.  

Is smoked salmon still raw?

Smoked salmon is raw salmon that has been dry-cured in salt for several days which draws out the moisture and it is then cold smoked which doesn’t cook the salmon at all but instead gives it a raw like texture. 

Let’s talk ingredients and substitutions 

• Baby cos/romaine lettuce can be replaced with baby gem lettuce, or any soft lettuce such as butter, Boston or Bibb. 
• Cukes are sweet, crisp and tender but you can replace with 2 small, Lebanese or Persian cucumbers. 
• Avocado use any variety that is in season, we have used 2 small but you can use one large one instead.
• Shallot we have used a small French eschalot which is sweeter than onions. You can swap with thinly sliced green onions or chopped chives instead. 
• Dill makes a wonderful partner to seafood but feel free to replace with fresh mint or tarragon.
• Buttermilk dressing used here for its creamy tanginess as an alternative you could try an easy lemon vinaigrette if you prefer simpler flavours or for dairy-free.  

How to make it 

1. Wash baby cos lettuce trim and remove any damaged leaves. Then either pat dry or spin dry in a salad spinner for extra dry leaves.
2. Arrange on a salad platter.
3. Wash and trim cukes or cucumbers then with peeler slice into ribbons.
4. Arrange on top of the lettuce. 
5. Gently tear smoked salmon into bite-sized pieces and arrange on top of the cucumber ribbons.
6. Wash avocado, remove the pit, peel and slice then arrange on top of the smoked salmon.
7. Wash and trim shallot, thinly slice and arrange on top of the avocado.
8. Wash and trim dill, shake dry and then roughly chop two tablespoons.
9. Season with sea salt and cracked black pepper, drizzle the buttermilk dressing on top, scatter the chopped dill on top to garnish. 
10. Keep chilled until ready to serve. 

What can I serve with my smoked salmon and avocado salad with?

This salad is perfect to serve as a light meal, as an appetiser or as part of seafood banquet alongside a whole roasted snapper, lobster pasta or with prawns alla busara.

Can I make it ahead 

I would only recommend making this salad no more than half an hour in advance as the leaves may go soft and soggy.

• However, you may have all the parts of the salad ready to go:
  • lettuce washed, dried and separated;  
  • cukes washed trimmed and cut into ribbons; 
  • shallots wash trimmed and sliced into rings;
  • smoked salmon torn into bite-sized pieces;
  • buttermilk dressing made up and stored in a sealed glass container in the fridge
• Then just before serving slice the avocado and assemble the salad.

What about the Leftovers?

Any leftover salad (you wish) will be fine the next day, I love it on top of toasted rye or as a filling for crepes.

Other Seafood Salads to try

Smoked Salmon and Avocado Salad

Our Smoked Salmon and Avocado Salad makes a perfect light lunch or is also great as a luxurious appetiser for your next dinner party.  

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Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

* Times are an estimate and will depend on your skill level

Course: Salad

Cuisine: Australian

Keyword: avocado, buttermilk dressing, dinner salad, gourmet salad, smoked salmon

Difficulty: Easy

Diet: Gluten free, Keto, Low Carb, nut free, Paleo, Whole30

Servings: 4 as a main

Calories: 221kcal

Ingredients

• 30 grams baby cos lettuce (1 small lettuce approximately 1 oz)
• 250 grams cukes (approximately 8.82 oz)
• 250 grams smoked salmon (approximately 8.82 oz)
• 300 grams avocado (approximately 2 small, 11 oz)
• 1 shallot
• 2 tbsps dill chopped
• ⅓ cup Buttermilk dressing

Metric – Imperial

Instructions

• Wash baby cos lettuce trim and remove any damaged leaves. Then either pat dry or spin dry in a salad spinner for extra dry leaves.
• Arrange on a salad platter.
• Wash and trim cukes or cucumbers then with peeler slice into ribbons.
• Arrange on top of the lettuce.
• Gently tear smoked salmon into bite size pieces and arrange on top of the cucumber ribbons.
• Wash avocado, remove the pit and peel and slice then arrange on top of the smoked salmon.
• Wash and trim shallot, thinly slice and arrange on top of the avocado.
• Wash and trim dill, shake dry and then roughly chop 2 tablespoons.
• Season with sea salt and cracked black pepper, drizzle the buttermilk dressing on top, scatter the chopped dill on top to garnish.
• Keep chilled until ready to serve.

Video

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Calories: 221kcal | Carbohydrates: 11g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 519mg | Potassium: 631mg | Fiber: 6g | Sugar: 3g | Vitamin A: 931IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 1mg

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