Description

A vibrant and fresh Celebration Salmon Salad featuring hot smoked salmon, tangy pickled onions, marinated kale, crisp lettuce, juicy seasonal fruit, and a creamy yoghurt ranch dressing. This colorful salad combines a variety of textures and flavors, making it perfect for festive occasions or light meals.

Ingredients

Scale

Salmon and Vegetables

500g / 1 lb hot smoked salmon (store bought, any flavour)
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 (can omit)

Pickled Onion

1 cup (250 ml) apple cider vinegar (enough to just cover onion, sub 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

Seasoning and Garnish

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

Instructions

Flake Salmon: Use two forks to gently flake the hot smoked salmon into large chunks, setting aside for assembly.
Make Dressing: In a bowl, combine Greek yoghurt, extra virgin olive oil, minced garlic, chopped chives, chopped dill, onion powder, garlic powder, salt, black pepper, white sugar, and lemon juice. Mix well and adjust olive oil and lemon juice to taste. Let the dressing rest for at least 20 minutes to meld flavors.
Pickle Onions: Place finely sliced red onions in a bowl. Add apple cider vinegar, salt, and white sugar; toss to coat evenly. Allow to sit for at least 1 hour or until onions soften, draining excess liquid before use.
Marinate Kale: Place torn kale leaves into a large bowl. Drizzle with 2 teaspoons of extra virgin olive oil and sprinkle with a pinch of salt. Massage the kale leaves with your fingers to coat thoroughly and soften the leaves. Set aside for 30 minutes or until tender.
Prepare Fruit: For nectarines or peaches, halve and finely slice. For grapefruit or blood oranges, segment fruit carefully, squeezing out any remaining juice from membranes and mixing it into the yoghurt ranch dressing.
Assemble Salad: In a large bowl, combine cos lettuce, marinated kale, shaved fennel, and half the pickled onions. Drizzle about 1 cup of the yoghurt ranch dressing and 1/3 cup shredded parmesan. Toss well to coat evenly. Adjust seasoning with additional parmesan, salt, or dressing if needed.
Layer Salad: Pile half of the dressed lettuce mixture onto a serving platter. Evenly distribute half of the flaked salmon and half of the prepared fruit over it, scattering some red onions on top.
Top and Garnish: Add the remaining dressed lettuce, then the rest of the salmon, fruit, and any leftover pickled onions. Drizzle with additional dressing as desired. Scatter snow pea sprouts over the top and sprinkle with the remaining parmesan.
Serve: Place on the table and let everyone help themselves, enjoying the fresh and festive flavors.

Notes

Note 1: Use any flavour of hot smoked salmon available; it adds a rich smoky taste to the salad.
Note 2: Massaging the kale helps to break down its toughness and enhances its flavor.
Note 3: Cos or romaine lettuce adds crispness and balances the rich salmon and dressing.
Note 4: Parmesan adds a salty, umami kick—feel free to adjust quantity to taste.
Pickling onions can be sped up by slicing them very thinly.
Choose ripe and juicy seasonal fruits for the best flavor contrast.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Western

Keywords: smoked salmon salad, yoghurt ranch dressing, pickled onions, marinated kale, fresh fruit salad, healthy salad, festive salad