Made with

Foppen-Smoked-Salmon-Slices-front

Cold smoked salmon - Toast Slices -

FOPPEN-by-StR-1552
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Avocado Smoked Salmon Salad 

  • 8 cups mixed greens (such as a spring mix)
  • 2 medium ripe avocados, pit removed and diced into 1-in cubes
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, ends trimmed, halved lengthwise and thinly sliced into half-moons
  • 6 oz smoked salmon slices 
  • ⅓ cup crumbled feta cheese 

Dijon Honey Vinaigrette 

  • ¼ cup lemon juice
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • ¼ cup olive oil 
  • 2 tablespoons minced fresh dill
  • Salt and pepper to taste
  • Pomegranate seeds and additional fresh dill for garnishing, optional

Avocado Smoked Salmon Salad

  1. In a large salad bowl, combine greens, avocado, tomato, cucumber, and feta. Set aside while you prepare the dressing.

Dijon Honey Vinaigrette 

  1. In a medium bowl, whisk lemon juice, honey, and mustard until smooth. Slowly drizzle in olive oil, Whisking constantly until dressing is smooth and emulsified. Whisk in dill, salt, and pepper to taste. Store dressing in fridge until ready to use.
  2. Just before serving, drizzle salad dressing over assembled salad and toss to evenly coat. Garnish salad with smoked salmon slices and pomegranate seeds.
  3. Serve immediately and enjoy!

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