Description

A vibrant Celebration Salmon Salad featuring tender hot smoked salmon, crisp kale and cos lettuce, pickled red onions, juicy seasonal fruit, and a creamy homemade yoghurt ranch dressing. Perfectly balanced with fresh herbs, parmesan, and a bright lemon-olive oil dressing, this salad is an impressive yet easy dish for gatherings or a healthy meal.

Ingredients

Scale

Salmon and Vegetables

500g (1 lb) hot smoked salmon, any flavour, store bought
1 small red onion, halved then finely sliced
4 cups packed cos lettuce / romaine, torn or cut into bite size pieces
4 cups packed kale, torn into bite size pieces
1 small fennel, shaved (0.5 mm / 1/5″ thickness) or finely sliced
1 handful snow pea sprouts (optional)

Pickling Liquid

1 cup (250 ml) apple cider vinegar (enough to just cover onion; can substitute white wine vinegar)
1 tsp salt
2 tsp white sugar

Yoghurt Ranch Dressing

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 onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 1/2 tsp white sugar
3 tbsp lemon juice

Additional

2 tsp extra virgin olive oil (for massaging kale)
Pinch of salt (for kale)
2 pieces fruit – nectarines, peaches, grapefruit, or blood oranges (choose ripe and juicy; can substitute normal oranges)
3/4 cup (75g) parmesan, shredded

Instructions

Flake Salmon: Use two forks to gently flake the hot smoked salmon into large chunks, keeping the fish moist and intact in pieces.
Make Dressing: In a bowl, combine Greek yoghurt, extra virgin olive oil, minced garlic, chopped chives and dill, onion powder, garlic powder, salt, black pepper, white sugar, and lemon juice. Adjust olive oil and lemon juice to taste. Let the dressing rest for 20 minutes to develop flavors.
Pickle Onions: Place sliced red onions in a bowl, add apple cider vinegar, salt, and white sugar. Toss to coat. Allow to sit for at least 1 hour or until onions soften. Drain the onions before assembling the salad. If short on time, finely slice onions to speed up pickling.
Marinate Kale: Place torn kale into a large bowl, drizzle with 2 teaspoons of extra virgin olive oil and sprinkle with a pinch of salt. Massage the kale leaves thoroughly using your fingers until they soften and are evenly coated with oil. Set aside for 30 minutes to tenderize.
Prepare Fruit: For nectarines or peaches, halve and then finely slice. For grapefruit or blood oranges, segment the fruit carefully, extracting and mixing any remaining juice from the membranes into the dressing for added flavor.
Assemble Salad Base: In a large bowl, combine torn cos lettuce, marinated kale, shaved fennel, and half of the pickled red onions. Drizzle about 1 cup of the yoghurt ranch dressing and sprinkle 1/3 cup of shredded parmesan over the greens. Toss well to evenly coat. Taste and adjust with extra parmesan, salt, or dressing as preferred.
Layer the Salad: On a serving platter, spread half of the dressed salad mixture. Distribute half of the flaked salmon and half of the prepared fruit evenly over the greens. Sprinkle some more of the pickled onions.
Top the Salad: Add the remaining salad, salmon, fruit, and onions on top, layering to create an appealing presentation. Note that you might not use all the onions.
Final Touches: Drizzle additional dressing over the top as desired, reserving some to serve on the side. Scatter snow pea sprouts across the surface and finish with the remaining shredded parmesan cheese.
Serve: Place the platter on the table allowing guests to help themselves to this fresh, colorful Celebration Salmon Salad with Yoghurt Ranch Dressing.

Notes

Note 1: Use hot smoked salmon with any flavor you prefer. Quality store-bought salmon is convenient and flavorful.
Note 2: Massaging kale softens the tough leaves, making it more palatable and easier to digest.
Note 3: Cos lettuce (romaine) is used for crisp texture and freshness; tear into manageable pieces.
Note 4: Parmesan adds a nutty, salty bite that complements the creamy dressing and salmon.
The dressing benefits from resting time to meld the flavors beautifully.
Pickled onions enhance the salad with a tangy crunch and balance the richness of salmon and dressing.
Choose ripe seasonal fruit for natural sweetness and vibrant color contrast.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Contemporary Australian

Keywords: salmon salad, smoked salmon salad, yoghurt ranch dressing, kale salad, healthy salad, smoked salmon recipe, pickled onions, fruit salad, parmesan salad, fresh herb dressing