Smoked Salmon Salad with Capers and Dill Vinaigrette
This Smoked Salmon Salad with Capers and Dill Vinaigrette is a fresh, flavorful, and elegant dish perfect for brunch, lunch, or a light dinner. It layers buttery smoked salmon with crisp greens, creamy avocado, sharp red onions, briny capers, and a zesty dill vinaigrette. The flavors balance beautifully — smoky, tangy, herby, and refreshing — making it feel special yet incredibly simple to prepare!
Total Time:
Prep Time: 15 minutes
Assembly Time: 5 minutes
Total Time: 20 minutes
Ingredients:
For the Salad:
4–6 oz smoked salmon, thinly sliced
5 cups mixed greens (arugula, baby spinach, spring mix)
1 ripe avocado, sliced
1/2 small red onion, thinly sliced
2 tablespoons capers, drained
1/2 cucumber, thinly sliced
5–6 cherry tomatoes, halved (optional)
Fresh dill sprigs, for garnish
Lemon wedges, for serving
For the Dill Vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar (or champagne vinegar)
1 teaspoon Dijon mustard
1 tablespoon fresh dill, finely chopped
1/2 teaspoon honey (optional, balances acidity)
Salt and freshly ground black pepper, to taste
Instructions:
1. Make the Dill Vinaigrette:
In a small bowl or jar, whisk together lemon juice, vinegar, Dijon mustard, honey, and chopped dill.
Slowly drizzle in the olive oil while whisking until emulsified.
Season with salt and pepper to taste.
2. Assemble the Salad:
In a large salad bowl or platter, arrange the mixed greens.
Layer the cucumber slices, avocado slices, red onions, and cherry tomatoes over the greens.
Drape the smoked salmon slices gently over the salad.
Sprinkle the capers and some additional dill over the top.
3. Dress and Serve:
Drizzle the dill vinaigrette over the salad right before serving.
Serve with lemon wedges on the side for extra zing.
Enjoy immediately!
Notes & Tips:
Smoked salmon type: Use cold-smoked salmon (the silky, thin type), not hot-smoked (which is firmer and cooked).
Freshness tip: Slice the avocado right before serving to prevent browning.
Dill substitute: If fresh dill isn’t available, you can use 1 teaspoon dried dill in the vinaigrette, but fresh is highly recommended.
Make it a meal: Add a boiled egg or a handful of cooked quinoa for extra protein.
Serving style: This salad looks stunning when plated individually or on a large serving platter for a shared brunch spread.
Frequently Asked Questions
1. Can I make this salad ahead of time?
You can prep the ingredients (except avocado) and vinaigrette a few hours ahead. Assemble and dress the salad just before serving for best texture and freshness.
2. What other greens can I use?
Butter lettuce, romaine hearts, or baby kale all work beautifully if you don’t have spring mix or arugula.
3. Is there a dairy-free version of the vinaigrette?
Yes, this vinaigrette is naturally dairy-free. No modifications needed!
4. Can I substitute the smoked salmon?
Yes. Try gravlax (cured salmon) or, for a cooked option, lightly seared fresh salmon chunks.
5. How long does leftover salad last?
Once dressed, it’s best eaten immediately. If undressed, leftovers can be stored in an airtight container in the fridge for up to 1 day.
Nutritional Information
Calories: 400 kcal
Protein: 17g
Carbohydrates: 10g
Fiber: 5g
Sugars: 3g
Fat: 32g
Saturated Fat: 5g
Cholesterol: 30mg
Sodium: 850mg
Potassium: 700mg
Vitamin C: 40% DV
Vitamin A: 80% DV
Iron: 15% DV
This Smoked Salmon Salad with Capers and Dill Vinaigrette is a fast, luxurious salad that’s perfect for any season. Full of contrasting textures and lively flavors, it’s guaranteed to impress whether you’re making it for a casual lunch or an elegant brunch spread!