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Fast and tasty
Salad with smoked salmon and vegetables

Smoked Pink Salmon and Vegetable Salad

Festive, zesty, colorful, juicy, and incomparably delicious! This smoked pink salmon salad takes 10 minutes, turns out wonderfully with this set of ingredients, and uses no mayonnaise. Avocado and salmon are simply made for each other, and with the addition of other fresh vegetables, this is a tempting vitamin bomb.

Zhemchuzhinka

Recipe author

Composition / ingredients

Servings:

Lettuce leaves

100

Pink salmon

100

Cucumbers (about 100 grams)

Cherry tomatoes

120

Onion

0.5

Avocado (about 100 grams)

Olive oil (optional)

Lemons

0.5

Pepper

Salt

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 4 g

Fats 63 % 12 g

Carbohydrates 16 % 3 g

138 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

How do you make a smoked pink salmon salad? First, gather all the ingredients from the list. You can use any lettuce — iceberg, romaine, Batavia, butterhead, mâche, and so on.
Step 2:

Wash the lettuce leaves thoroughly and pat them dry with paper towels to remove excess moisture. Tear the leaves into pieces, or cut them into large pieces with a knife.
Step 3:

Peel and rinse the onion. I used red onion for this salad — it looks brighter and more appetizing in the finished dish and has a milder taste than regular onion, making it ideal for vegetable mixes. White salad onion or shallots work great too. Cut the onion into thin half-rings or rings and add it to the salad bowl.
Step 4:

Wash and dry the tomatoes and cucumber. Cut the vegetables however you like. I usually cut cucumbers into wedges for salad, just like the tomatoes.
Step 5:

Wash the avocado, cut it in half, and remove the pit. Then peel it and cut it into small cubes. Add it to the rest of the ingredients.
Step 6:

Break the hot-smoked fish (any salmon — I used salmon) into small pieces by hand and add it as the top layer of the salad. Squeeze the juice of half a lemon over the top.
Step 7:

Add a blend of ground peppers and salt to taste. If you like, add a little olive oil or refined vegetable oil. Avocado and smoked salmon are rich on their own, so I recommend using oil sparingly in this salad. Finally, sprinkle the salad with finely chopped fresh herbs. I used frozen herbs: a little dill and a mix of fragrant Provençal herbs.

Garnish the salad with a sprig of parsley or dill. Before serving, toss the salad well, let it stand for 2–5 minutes, toss again, and serve. You can use any fish you like for this salad — trout, pink salmon, salmon, and so on. I used hot-smoked fish made at home with this recipe: Hot-Smoked Salmon Steak. You can smoke any salmon-family fish this way.
The salad is colorful, healthy, and delicious! Enjoy!
Since everyone's preference for saltiness, sweetness, bitterness, spiciness, tanginess, and heat is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some spices are especially easy to overdo (chili pepper, for example).