Salmon Salad is made with vegan salmon, lettuce, olive, cucumbers, tomatoes and other pantry staples. You will love the lemon dressing which this Salmon salad recipe is all covered and dunked in. It comes together in under 20 minutes and can be a great lunch or weeknight meal that the the whole family will love in no time.
In my gusto any salad should be made out of delicious ingredients and of course needs a great vinaigrette or dressing to cover it.
Reasons to love and make this salmon recipe
Salmon Salad tastes really, really good. For sure it is a trivial answer, but friends it is what it is, just so delicious.
The vinaigrette is so easy, bold, fresh, and simple: stir and mix
All the complex textures are wonderful. You have the creaminess from avocado, the savory flavor from olives and juiciness from tomatoes in each and every bite.
It could be served in a fancy restaurant, yet it comes so quick together and you can easily make a bigger batch. I love that it can be a lunch, dinner and is great for any potluck or picnic.
What you need for this Salmon Salad recipe
Salmon: I use vegan salmon, but feel free if you do fish to use salmon.
Lettuce: you can use any that you like: Boston, iceberg or romaine lettuce are really great.
Tomatoes, bell peppers and cucumbers: For the tomatoes I remove the flesh from them, so they won’t be mushy in our salad and have some nice texture. You can use red or green bell peppers, but if you want to yellow is also great. Cucumbers give everything a fresh and crispy texture, so good.
Red onions add a great pop and texture.
Avocados add a naturally creaminess and are so satisfying, delicious. Especially combined with black olives, but kalamata olive are really amazing as well.
I use dairy free feta, but for all cheese lovers, Greek feta is amazing.
Finally, the dressing for the Salmon Salad is made from olive oil, lemon juice, garlic, smoked paprika, oregano, and chili flakes. Do I need say more?
How to make Salmon Salad
In a pan, heat 1 Tbs olive oil and reserve rest for the dressing. Cook salmon for around 4 minutes, then set it aside.
In a bowl combine remaining olive oil, lemon juice, garlic, smoked paprika, chili flakes, oregano and a pinch salt and pepper. Mix and stir.
Assemble Salmon Salad
In a bowl mix lettuce, add cucumbers, bell peppers, , feta, olives, onions, tomatoes, avocados. Add dressing, mix and enjoy. Put salmon on top.
Tips and tricks
Leftovers are great for around 4 days in the fridge.
For meal prep, you can make everything in advance up to 24 hours.
Recipes to try
- 7 oz vegan salmon
- 1/3 cup olive oil
- 1/2 lemon, juiced
- 1/2 tsp chili flakes
- 2 cloves garlic, pressed
- 1/2 tsp smoked parika
- 1 tsp oregano
- 2 tomatoes, diced
- 1 handful olives, chopped
- 1 bell pepper, diced
- 1/2 cucumber, diced
- 1 medium red onion, diced
- 5 oz dairy free feta
- 2 avocados, sliced
- 3 oz lettuce
- salt, pepper to taste
- Heat 1 Tbs olive oil in a pan and cook salmon for around 4 minutes. Set aside.
- In a bowl combine rest of olive oil, lemon juice, garlic, smoked paprika, chili flakes, oregano and season with a pinch salt and pepper.
- Mix everything well.
- In a bowl, add lettuce, followed by cucumbers, bell peppers, feta, olives, onions, tomatoes, avocados.
- Mix with dressing.
- Serve with the salmon on top or chop it and mix with the rest of the salad.
Nutrition Information:Yield: 2 Serving Size: 2 cups
Amount Per Serving: Calories: 433Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 563mgCarbohydrates: 31gFiber: 11gSugar: 2gProtein: 40g