A fresh Smoked Salmon and Avocado Salad served with a light citrus dressing, ideal for a quick lunch when you want something easy yet satisfying.
While it is getting colder down here, I know many of my friends in the Northern Hemisphere are starting to enjoy warmer weather. I wanted to share a recipe for a delicious salad that feels perfect for spring. It also works well as a quick and light lunch at any time of year.
I love smoked salmon and could honestly eat it every day. It pairs so well with avocado and red onion, and the light citrus vinaigrette brings all the flavours together in a very natural way.
You can serve this salad as a light main course or as an appetiser. In that case, you may want to reduce the quantities slightly, depending on the rest of your menu. Enjoy!
What Makes This Salad a Favourite
- Brings together creamy, fresh, and savoury flavours in a way that feels balanced.
- Comes together quickly, which helps when time is limited during a busy day.
- Pairs easily with bread or a few simple sides already on hand at the table.
Key Ingredients for Salmon and Avocado Salad
Smoked Salmon
Provides savoury depth and structure. Thinly sliced smoked salmon works best for even layering and easier portioning. Choose cold-smoked salmon for a softer texture and a cleaner flavour.
Avocados
Add creaminess and contrast the salmon’s saltiness. Use ripe avocados that still feel firm when gently pressed, so the slices hold their shape once cut. Hass avocados are a good option for this recipe.
Lime Juice
Brightens the vinaigrette and balances the richness of the salmon and avocado. Freshly squeezed juice gives a cleaner result than bottled.
Find the complete list with measurements in the recipe card below.
How to Make Smoked Salmon and Avocado Salad
Step 1: To prepare the vinaigrette, place all the ingredients in a small jar. Secure the lid and shake well until fully combined. Set aside.
Step 2: Arrange all the salad ingredients on the serving plates, then top with the chopped red onion.
Step 3: Drizzle the vinaigrette over the salad and serve immediately.
Frequently Asked Questions
Cold-smoked salmon is the best choice, as it stays soft and slices cleanly. Hot-smoked salmon has a firmer texture and will change the overall feel of the dish.
Crusty sourdough is good for soaking up the vinaigrette, while focaccia brings a softer bite that goes well with the salmon. Lightly toasted rye bread also works nicely, especially if you enjoy a fuller, more savoury flavour.
Lemon juice works well and gives a slightly sharper taste. Orange or grapefruit juice is less suitable, as it can make the dressing too sweet.
Rocket, baby spinach, or mixed leaves all work well and turn the salad into a more filling plate without changing the dressing.
Yes. A simple lemon and olive oil dressing works well, and a light mustard vinaigrette is also a good option. Both work nicely with the smoked salmon and avocado and keep the salad fresh and balanced.
Extra Help from the Kitchen
Choose Even-Thickness Salmon Slices – Select slices with a similar thickness so the saltiness stays balanced across the plate and no single piece dominates a bite.
Dry the Ingredients Well – Pat the salmon gently with kitchen paper and drain the tomatoes well to prevent excess moisture from thinning the vinaigrette on the plate.
Cut Avocado with a Clean Knife – Wipe the knife between cuts to keep the slices neat and avoid dragging soft flesh across the surface.
Check Avocado Ripeness Before Slicing – Gently press near the stem end; it should give slightly without feeling soft, which helps keep the slices clean and intact.
Soak Red Onion Briefly if Sharp – Rinse the chopped onion in cold water for about 5 minutes, then drain well to soften its bite while keeping its crunch.
Variations and Twists
Add Peppery Greens – Place a small handful of rocket or mixed salad leaves on the plate before adding the smoked salmon and avocado for a fresher bite.
Use a Dijon Citrus Dressing – Whisk a little Dijon mustard into the lime vinaigrette to give the dressing more body and a mild savoury note.
Include Cucumber and Capers – Add thinly sliced cucumber and a few capers to bring extra crunch and a light saline note, keeping amounts restrained.
Finish with Soft Cheese – Scatter small pieces of goat’s cheese over the salad just before serving to add creaminess alongside the avocado.
Prawn Smoked Salmon and Avocado Salad – Add a small amount of cooked, peeled prawns alongside the smoked salmon and avocado for extra substance.
Add Boiled Eggs for a Fuller Plate – Top the salad with sliced soft-boiled or hard-boiled eggs to make it more filling while keeping the same dressing.
Storage and Shelf Life
Store the prepared ingredients separately in airtight containers in the fridge. Smoked salmon generally keeps well for 3 to 5 days once opened, while avocado is best sliced just before serving.
Assemble and dress the salad at the last moment to keep the ingredients fresh. The vinaigrette can be stored in a sealed jar in the fridge for up to 3 days and should be shaken well before use.
Other Light and Fresh Meal Ideas
Smoked Salmon and Avocado Salad Recipe
A fresh Smoked Salmon and Avocado Salad served with a light citrus dressing, ideal for a quick lunch when you want something easy yet satisfying.
Ingredients
Vinaigrette
- 2 tbsp lime juice
- 4 tbsp extra virgin olive oil
- salt and pepper – to taste
Salad
- 450 g – 1 lb smoked salmon
- 2 avocados – sliced
- 2 tomatoes – chopped
- ¼ red onion – chopped
- ¼ bunch coriander (cilantro leaves)
Instructions
-
To prepare the vinaigrette, place all the ingredients in a small jar. Secure the lid and shake well until fully combined. Set aside.
-
Arrange all the salad ingredients on the serving plates, then top with the chopped red onion.
-
Drizzle the vinaigrette over the salad and serve immediately.
Delicious and simple recipe. I serve it on a bed of mixed salad leaves as we have plenty to use up in our veggie garden, and it becomes a great summer meal for my husband and I.
I love simple meals like this and it’s so colourful.
It is getting cooler but still great temperatures. Not looking forward to winter though.
OMG that looks so good. Love the colours. Looks delicious.
This looks very tasty, Manuela. My mouth is watering now, that salmon is so fresh!