Name: Smoked Salmon Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 5 cups mixed greens; 6 ounces smoked salmon (shredded); 1 large avocado (sliced); 1 pear (sliced); 1/2 small red onion (sliced); 1 small shallot (diced); 1/2 cup extra virgin olive oil; 1/3 cup white wine vinegar; 2 tablespoons lemon juice; 1 teaspoon honey; 1/4 teaspoon sea salt

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Need a simple meal you can throw together in just a few minutes? All this Smoked Salmon Salad requires of you is to quickly slice three ingredients, tear up some smoked salmon, and throw it all into a bowl with greens. It’s filling, delicious, and healthy and it’s one of my favorite meals for an easy lunch or warm summer day when I just don’t want to stand over the stove. If you’re not on the AIP, add a teaspoon or two of Dijon mustard to the dressing for a little more oomph, and feel free to pepper the salad to taste as well. And if getting a ripe pear doesn’t work out or seems like more trouble than it’s worth (why are they never ripe when you need them to be?), a sweet red apple works just as well!

Frequently Asked Questions

Mixed greens: I like to use a spring mix or blend of baby greens, which usually includes bits of red and green lettuce, spinach, and arugula.
Smoked salmon: Any smoked salmon works fine, but make sure the ingredients are suitable for you if you’re on the AIP or another special diet. Peppered salmon provides a nice kick if you’re up for it. You can also substitute with cooked shrimp if you want.
Avocado: When selecting an avocado, a ripe one will be firm to the touch at the widest part, but should give when gently squeezed at the narrow top. If you don’t plan on making the recipe in the next day or two, buy one that’s firm throughout.
Pear: Like avocados, its best to use a ripe pear as soon as possible. Buy a firm one if you don’t plan on making this recipe in the next couple of days. Feel free to substitute a sweet apple if that’s preferable.
Red onion: If you don’t like onion, just leave this out. Green onions make a decent substitute if you need one.
Shallot: These are usually near the garlic in large grocery stores. You can substitute a small amount of minced garlic if you really need to, but you’ll definitely taste the difference.

Prep the veggies. Shred the smoked salmon into bite-size chunks, then thinly slice the avocado, pear, and red onion. Dice the shallot.
Make the salad. Combine the greens, salmon, avocado, pear, and red onion together.
Make the dressing. Whisk or shake the shallot, olive oil, vinegar, lemon juice, honey, and salt together.
Enjoy! Toss the salad with the dressing to serve.

I love serving this as a stand-alone, full-fledged meal. It’s so easy to make, and then you’re done! But it can make a good side salad to other seafood dishes like these shrimp kabobs or be served alongside additional veggies like mashed sweet potatoes.

With avocado and pear, this recipe doesn’t keep terribly well once it’s been prepared. If you want to make one now and another one tomorrow, I suggest using whatever pear and avocado you need for today’s salad, then making sure the rest of the pear and avocado get a good coating of lemon juice over the cut parts to try to preserve them for use tomorrow. The dressing will keep in the fridge for 3-5 days.

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