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Refreshing Cold Salmon Salad Recipe

Refreshing Cold Salmon Salad Recipe
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A light, refreshing cold salmon salad combining tender cooked salmon, mixed greens, crisp vegetables, and a zesty lemon-olive oil dressing. Perfect for warm days, this nutritious and easy-to-make salad balances fresh flavors and textures in a simple yet satisfying dish ideal for lunch, dinner, or snacking.

Ingredients

Salmon

  • Cooked salmon, skinless and flaked (about 8 oz)

Greens and Vegetables

  • Mixed greens (arugula, spinach, and romaine), about 4 cups
  • Cucumber, thinly sliced (1 medium)
  • Cherry tomatoes, halved (1 cup)
  • Red onion, thinly sliced (¼ medium)
  • Fresh herbs (dill or parsley), roughly chopped (2 tablespoons)

Dressing

  • Fresh lemon juice (2 tablespoons)
  • Extra virgin olive oil (3 tablespoons)
  • Salt, to taste
  • Black pepper, to taste

Optional Add-Ins

  • Capers (1 tablespoon)
  • Avocado slices (½ avocado)
  • Red pepper flakes or diced jalapeño (for spicy kick, as desired)
  • Cooked quinoa or farro (½ cup, for grain bowl style)
  • Crumbled feta or goat cheese (2 tablespoons, for dairy twist)

Instructions

  1. Prepare the Salmon: Start with fully cooked salmon—grilled, baked, or poached works great. Once cooled, flake the salmon gently with a fork into bite-sized pieces, being careful to avoid breaking it down too much to keep some texture.
  2. Chop and Prep the Vegetables: Wash your greens thoroughly and let them dry. Slice cucumber thinly into rounds or half-moons, halve the cherry tomatoes, and finely slice the red onion. Chop fresh herbs roughly for maximum flavor release.
  3. Mix the Dressing: Combine fresh lemon juice with extra virgin olive oil, seasoning generously with salt and pepper. Whisk until well blended. This simple vinaigrette brings brightness and a silky finish to the salad.
  4. Toss Everything Together: In a large bowl, gently toss the salmon, greens, cucumber, tomatoes, and onions. Drizzle the dressing evenly over the salad, folding everything carefully to coat without breaking the fish.
  5. Chill and Serve: Let the salad chill in the fridge for about 15-20 minutes to meld the flavors and keep it crisp and cool. Serve immediately with optional garnishes as desired.

Notes

  • Use Fresh Salmon: For the best flavor and texture, use the freshest salmon you can find or cook your own.
  • Reserve Salmon Skin: Crisp it in a pan for an optional crunchy topping.
  • Keep Greens Dry: Make sure your salad greens are completely dry to prevent sogginess.
  • Taste Dressing: Adjust acidity and seasoning carefully—it’s the dressing that ties everything together.
  • Serve Cold: Keeping this salad well chilled enhances its refreshing qualities.
  • Store leftovers in an airtight container and refrigerate; best eaten within 1-2 days.
  • Freezing is not recommended due to fresh vegetable texture loss.
  • Reheat salmon separately if you prefer warm salmon on salad greens.

Nutrition

Keywords: cold salmon salad, summer salad, healthy salmon recipe, refreshing salad, easy salmon salad, omega-3 salad, light dinner

Find it online: https://linacorner.com/refreshing-cold-salmon-salad-recipe/