Layered Salmon Salad with Avocado Dressing

Layered Salmon Salad with Avocado Dressing is an elegant, fresh and flexible dish that can be layered in a pretty glass bowl, or in large mason jars for a picnic.

Warm summer evenings are the perfect time to serve a main dish salad for dinner, and since preparing Layered Salmon Salad with Avocado Dressing doesn’t require turning on the oven or cooktop, your kitchen stays nice and cool.

Layers of lettuce, salmon, capers, onion, tomato, olives, goat cheese and pine nuts are accented by the avocado-lime yogurt dressing. Layering the ingredients in a pretty glass bowl results in a beautiful, impressive presentation; you can also layer the salad in large mason jars for a picnic.

this Recipe

The avocado dressing is a variation of the dressing used in the Overnight Chicken Taco Salad in my first cookbook, A Well-Seasoned Kitchen, and is delicious on most any tossed or chopped lettuce salad.

Note the salad needs to chill for several hours or overnight, mainly to allow the dressing flavors to combine.

Layered Salmon Salad with Avocado-Lime Yogurt Dressing

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Layered Salmon Salad with Avocado Dressing is an elegant, fresh and flexible dish that can be layered in a pretty glass bowl, or in large mason jars for a picnic

• Yield: 6 servings 1x
• Diet: Gluten Free

Ingredients

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Salmon Salad

• 4 cups shredded lettuce
• 2 cups flaked cooked salmon
• 2 tablespoons capers
• 1/2 cup chopped red onion
• 2 cups chopped fresh tomato
• 1/2 cup chopped Kalamata olives (optional)
• 4 ounces goat cheese, crumbled
• 1/4 cup toasted pine nuts
• Salt, to taste
• Freshly ground black pepper, to taste

Avocado-Lime Yogurt Dressing

• 2 avocados, peeled and pitted
• 3/4 cup plain yogurt
• 3 tablespoons fresh lime juice
• 1 garlic clove, minced
• 1/2 teaspoon salt
• Dash ground cumin
• Freshly ground black pepper, to taste

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Instructions

To make the salmon salad:

1. In a deep 3 or 4 quart glass bowl, layer lettuce, salmon, capers, onion, tomato, olives, goat cheese and pine nuts. Sprinkle with salt and pepper.
2. Set aside.

To make the dressing:

1. In a food processor, purée avocados until smooth.
2. Add yogurt, lime juice, garlic, salt and cumin; pulse 2 or 3 times to mix. Add salt and pepper as needed.
3. Spread over top of salad. Cover and chill for several hours or overnight.
4. If desired, toss the salad before serving.

• Author: (From "Fresh Tastes from A Well-Seasoned Kitchen" by Lee Clayton Roper)
• Category: PIcnics, pot lucks, easy entertaining, picnics
• Method: No cook
• Cuisine: American

This recipe was first posted on our website in 2011, then updated in 2016.