Layered Salad with Salmon and Avocado Dressing
Packed with flavor, nutrients, and a delightful combination of textures, this salad will leave you feeling satisfied and energized. Tender, flaky pieces of cooked salmon are layered atop crisp mixed greens, accompanied by a medley of capers, olives, tomato, onion, tangy goat cheese, crunchy pine nuts and creamy Avocado Lime Dressing. It can be served in a variety of ways – as a layered salad, cobb salad-style, or simply tossed and served.
Servings: 6 servings
Calories: 315kcal
Ingredients
Salmon Salad
- 4 cups shredded lettuce
- 2 cups flaked cooked salmon flaked cooked
- 2 tablespoons capers drained
- 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 pine nuts toasted
- Kosher salt to taste
- Ground black pepper to taste
Avocado Lime Dressing
- 2 large ripe avocados peeled and pitted
- 3/4 cup plain Greek yogurt regular or nonfat
- 3 tablespoons fresh lime juice
- 1 garlic clove minced
- 1/2 teaspoon kosher salt
- Dash ground cumin
- Ground black pepper to taste
Instructions
Avocado Lime dressing
- Scoop avocado flesh into a food processor and purée until smooth.
- Add yogurt, lime juice, garlic, salt and cumin; blend until well mixed and few to no lumps remain.
- Taste and season with additional salt or pepper if needed.
- Cover and chill until assembling salad.
Salmon salad
- In a deep 3 or 4 quart glass bowl, layer the ingredients in this order, very lightly sprinklng each layer with salt and pepper: lettuce, salmon, capers, onion, tomato, olives, goat cheese and pine nuts.
- Spoon avocado dressing over top. If desired, use a spatula to smooth dressing into an even layer.
- Cover and chill for at least 1 hour or overnight.
Video
Notes
Serving variations: This salad is extremely versatile and can be served in a variety of ways. In addition to layering the ingredients in a deep 3 or 4 quart glass bowl, here are some other serving options:
1. Individual salads. Divide lettuce among 8 individual shallow bowls, arrange salad ingredients in rows on top (like a cobb salad), and pass dressing on the side.
2. On a large serving platter. Spread lettuce on a large oval platter and arrange other ingredients in rows, passing dressing on the side.
3. In mason jars. Layer salad in individual mason jars for a picnic or casual dinner.
4. Simply toss. Don’t layer ingredients, just toss and serve. Note: This recipe was originally published in my cookbook, Fresh Tastes.
1. Individual salads. Divide lettuce among 8 individual shallow bowls, arrange salad ingredients in rows on top (like a cobb salad), and pass dressing on the side.
2. On a large serving platter. Spread lettuce on a large oval platter and arrange other ingredients in rows, passing dressing on the side.
3. In mason jars. Layer salad in individual mason jars for a picnic or casual dinner.
4. Simply toss. Don’t layer ingredients, just toss and serve. Note: This recipe was originally published in my cookbook, Fresh Tastes.
Nutrition
Calories: 315kcal | Carbohydrates: 13g | Protein: 18g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 35mg | Sodium: 554mg | Potassium: 842mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1020IU | Vitamin C: 18mg | Calcium: 94mg | Iron: 2mg