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Smoked Salmon Avocado Salad on a white platter with fresh dill on top right corner.
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5 from 1 vote

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.  
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
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


  • 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
  • cup Buttermilk dressing


  • 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.



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