Smoked Salmon Salad

For years, one of my favorite salads ever was the Costco kale salad kit. You know the one I’m talking about — plenty of kale, loads of superfood greens, dried cranberries, seeds, and sweet poppy seed dressing. I often added smoked salmon to make it a complete meal. One day I looked at the ingredient list, and realized the dressing is loaded with sugar, soybean or canola oil, and preservatives — so I came up with my own using just the greens. My new smoked salmon salad is just as easy as the kit, with better-for-you ingredients, and perfect for an easy, healthy lunch.

There was one important change I had to make when I made my own version of this salad, and that was replacing the pumpkin seeds with pistachios. I’ve made this smoked salmon salad that way for years, but recently Wonderful Pistachios sent me a bag of their new No Shells Unsalted Pistachios, and I love them here even more because the salmon already has enough salt. And since World Pistachio Day is today, it was the perfect time to show you this recipe again. Grab a bag of pistachios and make it with me to celebrate!

Ingredients & Substitutions

Here I explain the best ingredients for smoked salmon with lemon vinaigrette dressing, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

Smoked Salmon Salad:

You need just 5 ingredients for the salad part, and the only thing you have to chop is the avocado (maybe the salmon too if the pieces are large):

• Sweet Kale Salad Mix – I like to buy a sweet kale salad kit and remove the add-ins it comes with, but you can use any mix you like, or just one type of leafy greens, such as baby spinach, arugula, or kale. You can also make your own by combining kale, green cabbage, red cabbage, broccoli, Brussels sprouts, and chicory.
• Smoked Salmon – I usually buy cold smoked salmon, but this smoked salmon is even better when I get a chance to make it with my homemade lox. You can also use oven baked salmon or blackened salmon instead if you prefer flaky fish instead of smoked.
• Pistachios – For crunch and a unique flavor. From now on I’m using these Wonderful no shells unsalted ones! If you have extras, use them to make my new pistachio cookies.
• Blueberries – For a juicy burst of sweetness. Other berries, including my homemade dried cranberries, would taste amazing here.
• Avocado – I usually cut it into cubes, but you can do slices if you prefer.

Creamy Lemon Dressing:

This is a variation on my poppy seed dressing recipe, except this time I used lemon juice:

• Mayonnaise – You can use my homemade mayo with avocado oil, or your favorite-store-bought brand. The dressing does not contain any salt because I found the mayo to provide enough, but you can add it to taste if needed.
• Olive Oil – Any kind you want! Extra virgin olive oil has a strong flavor, and since this dressing is light and sweet, I prefer this smoked salmon salad with a lighter kind like this.
• Lemon Juice – For tangy contrast. I’ve made this dressing with fresh squeezed lemon juice, bottled, or even white or apple cider vinegar. You can also add a teaspoon of Dijon mustard for a more complex flavor.
• Honey – For natural sweetness. I usually make mine with sugar-free honey, but regular works as well. You can also use powdered sugar if your lifestyle allows, or any powdered sugar substitute you like. Granulated sweeteners would turn out grainy, so I don’t recommend those.
• Poppy Seeds – Optional, but they add a nice flavor and texture. If you omit them, I recommend at least adding black pepper.
• Garlic Powder

How To Make Smoked Salmon Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Combine the salad base. Toss the salad mix, smoked salmon, and blueberries in a large bowl.
2. Make the dressing. In a small bowl, whisk together mayo, olive oil, lemon juice, honey, garlic powder, and poppy seeds, until smooth and creamy.

3. Toss together. Drizzle the dressing on top and toss.
4. Add pistachios and avocado. Add them last, right before serving, and toss again. Sometimes I reserve some extra dressing to drizzle on top at the end, as shown below.

My Recipe Tips

• If you’re mixing the greens yourself, a food processor makes it quick! When I do this, I use the slicing attachment, which gets me sliced brussels sprouts like the bag mixes and shreds my greens without making them too fine.
• Taste the dressing before adding it to the salad. You may want more salt depending on your brand of mayo and your preference, or an extra tablespoon of honey to make it sweeter.
• You can let this salad sit if you want the greens less tough. I love their crisp crunch, but they soften and the flavors develop more if you let the salad sit mixed with the dressing. Just do this before adding the pistachios and avocado.
• Want more veggie variety? Sometimes (especially in the spring and summer), I add diced cucumbers or tomatoes, green or red onions, or herbs, like fresh dill or parsley.
• Want to make it more hearty? Try leftover roasted sweet potatoes or canned corn for more starch. For more protein, I love adding diced hard boiled eggs, or crumbled feta or goat cheese.

More Healthy Salad Recipes

Skip boring bowls of lettuce and try one of my other recipes next time you need new salad inspiration:

Kale Crunch Salad

Avocado Caprese Salad

Ahi Tuna Salad

Green Goddess Salad