Introduction

This Celebration Salmon Salad with Yoghurt Ranch Dressing is a vibrant and refreshing dish perfect for any special occasion or casual gathering. With tender smoked salmon, tangy pickled onions, fresh fruit, and a creamy herb dressing, it combines bright flavors and textures for a truly satisfying salad experience.

A white bowl filled with a fresh salad showing multiple layers: the bottom layer is mixed green leafy vegetables like lettuce and kale, with bright pink pickled onions scattered on top; chunks of cooked salmon with a golden brown crust are spread throughout the salad; a drizzle of creamy white sauce covers the salmon and greens unevenly; thin, pale green sprouts are piled in the center, adding texture; a sprinkling of grated light yellow cheese is placed mainly on the sprouts; two wooden salad tongs rest on the side of the bowl, and the whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g / 1 lb hot smoked salmon (store bought, any flavour)
1 small red onion, halved then finely sliced
1 cup (250 ml) apple cider vinegar (enough to just cover onion, or substitute white wine vinegar)
1 tsp salt
2 tsp white sugar
2 cups Greek yoghurt (full fat recommended)
3 tbsp extra virgin olive oil
1 garlic clove, minced
1/4 cup fresh chives, finely chopped
1/4 cup fresh dill, finely chopped
1/2 tsp each onion powder, garlic powder, salt, black pepper
1 1/2 tsp white sugar
3 tbsp lemon juice
4 cups (packed) kale, torn into bite size pieces
2 tsp extra virgin olive oil
Pinch of salt
2 pieces fruit – nectarines, peaches, grapefruit or blood oranges (choose ripe and juicy)
10 cups cos lettuce / romaine, torn or cut into bite size pieces
1 small fennel, shaved or finely sliced (about 0.5 mm / 1/5″ thickness)
1 handful snow pea sprouts (optional)
3/4 cup (75g) parmesan, shredded

Instructions

Step 1: Use two forks to flake the smoked salmon into large chunks and set aside.
Step 2: Prepare the Yoghurt Ranch Dressing by mixing Greek yoghurt, olive oil, minced garlic, fresh chives, fresh dill, onion powder, garlic powder, salt, black pepper, white sugar, and lemon juice in a bowl. Adjust olive oil and lemon juice to taste. Let sit for 20 minutes to meld flavors.
Step 3: Pickle the onions by placing the sliced red onion in a bowl. Toss with apple cider vinegar, salt, and sugar. Set aside for at least 1 hour until onions soften. Drain well before using. For faster pickling, slice onions very thinly.
Step 4: Massage the kale by placing it in a large bowl. Drizzle with extra virgin olive oil and sprinkle with a pinch of salt. Use your fingers to gently massage the oil into the leaves until softened, about 30 minutes.
Step 5: Prepare the fruit. For nectarines or peaches, halve and then thinly slice. For grapefruit or blood oranges, segment the fruit by cutting away the peel and membranes and collecting the juicy segments. Squeeze any remaining juice from the membranes and stir it into the dressing for extra flavor.
Step 6: Assemble the salad by combining torn lettuce, massaged kale, shaved fennel, and half the pickled onions in a large bowl. Drizzle with about 1 cup of the dressing and sprinkle with one-third of the shredded parmesan. Toss well to coat evenly. Taste and adjust seasoning with more salt, dressing, or parmesan as desired.
Step 7: Transfer half of the dressed salad mixture onto a large serving platter. Pile over half of the flaked salmon and half of the prepared fruit. Scatter over some more pickled onion.
Step 8: Add the remaining half of the dressed salad on top, then the remaining salmon, fruit, and onions (you may not need all the onions).
Step 9: Drizzle with additional dressing as desired and scatter snow pea sprouts over the top if using. Finish by sprinkling with the remaining parmesan cheese.
Step 10: Serve immediately and let everyone help themselves to this colorful, flavorful salad.

Tips & Variations

Use any ripe, juicy fruit you prefer to add natural sweetness and vibrant contrast.
If you’re short on time, thinly slice the onions to speed up the pickling process.
For a lighter dressing, substitute part of the Greek yoghurt with low-fat yoghurt or sour cream.
Add toasted nuts like walnuts or almonds for extra crunch and flavor complexity.
Snow pea sprouts can be omitted or swapped with microgreens or fresh herbs for garnish.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Because the dressing contains yoghurt and the salad includes delicate greens and fresh fruit, it is best to assemble just before serving to maintain freshness and texture. Leftover dressed salad can be gently reheated to room temperature but is best enjoyed cold or at room temp.

How to Serve

The image shows a close-up view of a fresh salad in a white bowl, filled with multiple layers of ingredients. The bottom layer is made of bright green leafy lettuce with different textures, followed by shreds of white cheese scattered throughout. There are pink pickled onion slices spread on top, adding color contrast. Small pieces of light orange salmon are mixed in, coated with creamy white dressing that has green specks of herbs. Two wooden spoons are seen mixing the salad, with a woman's hand holding one on the side. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cold smoked salmon instead of hot smoked salmon?

Yes, you can substitute cold smoked salmon if preferred, but hot smoked salmon has a firmer texture and smoky flavor that works especially well in this salad.

How do I properly segment grapefruit or blood oranges?

Cut away the peel and white pith with a sharp knife, then use the knife to cut along the membranes and release each juicy segment. Collect the segments and squeeze any leftover juice from the membranes into the dressing for added flavor.