Smoked Pink Salmon and Vegetable Salad
For celebrations: zesty, bright, juicy, and incredibly delicious! This smoked pink salmon salad takes 10 minutes and works perfectly with these ingredients - no mayonnaise. Avocado and red fish are made for each other, and with fresh vegetables it’s an appetizing vitamin bomb.
Updated : 08 January, 2026
Easy
About 20 min.
Ingredients
100 grams
Lettuce leaves
100 grams
Pink salmon
1
Cucumber
120 grams
Cherry tomatoes
0.5
Onion
1
Avocado
3 tablespoon
Olive oil
0.5
Lemon
to taste
Pepper
to taste
Salt
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a salad with smoked pink salmon? First, prepare all the ingredients from the list. You can use any salad greens - Iceberg, romaine, butterhead, mâche, and so on.
Step 2
Wash the greens thoroughly and pat dry with paper towels to remove excess moisture. Tear the leaves into pieces, or cut into large chunks with a knife.
Step 3
Peel the onion and rinse it. I used red onion - it looks brighter and more appetizing in the finished dish and tastes milder than regular onion, making it ideal for vegetable mixes. White salad onion or shallot also work well. Slice the onion into thin half-rings or rings and add to a salad bowl.
Step 4
Wash and dry the tomatoes and cucumbers. Cut the vegetables however you like. I usually slice cucumbers into wedges, same as the tomatoes.
Step 5
Wash the avocado, cut it in half, and remove the pit. Peel it and cut into small cubes. Add to the bowl.
Step 6
Break hot-smoked red fish into small pieces with your hands and add as the top layer. Squeeze the juice of half a lemon over it. (Any red fish works; I used salmon.)
Step 7
Add a ground pepper blend and salt to taste. If you like, add a little olive oil or refined vegetable oil. Avocado and smoked red fish are fatty on their own, so use oil sparingly. Finish by sprinkling with finely chopped fresh herbs. I used frozen herbs: a little dill and a mix of aromatic Provençal herbs.
Author note
Share the recipe
