Salmon, Avocado and Fennel Salad with Creamy Dill Dressing- a fast and hearty entree salad that makes for a delicious lunch or dinner main.
This Smoked Salmon, Avocado and Fennel Salad with Creamy Dill Dressing reminds me a little of my favorite bagel, but in a bowl over healthy greens. Butter lettuce is a lovely carrier for the dressing, but Little Gems or Romaine hearts work well here too. Cucumbers or radishes add a delicious crunch and capers add some satisfing depth.
But what I love best about this Salmon Salad is the addition of thinly shaved fennel bulb- so refreshing and crunchy while adding a subtle anise flavor. So delicious with salmon!
If you can track down sunflower sprouts, they are such a treat- add a tasty nutty flavor.
The Creamy Dill Dressing is easy to make and has great flavor- but if you’de rather stick with a lower calorie or dairy-free option, simply toss with olive oil, lemon juice, fresh dill, salt and pepper. But I find, especially in winter, I personally crave a richer dressing.
This dressing also makes a tasty dip for veggies.
The Salmon Salad recipe makes two hearty entree-sized portions – but the dressing is enough for four – so you’ll end up with a little extra dressing- perfect for dipping veggies into.
I like to use a drier style smoked salmon for this recipe- not like lox which is cured.
Smoked trout is also good here.
Smoked Salmon, Avocado and Fennel Salad with Creamy Dill Dressing. Fast and easy, this hearty entree salad makes for a delicious lunch or dinner main.
- Author: Sylvia Fountaine
- Prep Time: 15
- Total Time: 15
- Yield: 2 1x
- Category: salad, fish recipe,
- Method: tossed
- Cuisine: Northwest
Creamy Dill Dressing (4 servings) or substitute Creamy Herby Hemp Seed dressing (using dill for the herb)
- ⅓ cup mayo
- 1/3 cup sour cream
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves-finely minced- use a garlic press
- 1/3 cup fresh dill, chopped
- 1/4 heaping teaspoon salt
- 1/4 teaspoon fresh cracked pepper
Salad ( 2 entree-sized servings)
- 1 head butter lettuce (or little gems or romaine or other mix), leaves torn
- 1 Turkish cucumber, sliced ( or 2–3 radishes)
- 1/2 a fennel bulb, thinly sliced
- 4– 6 ounces smoked salmon (dry smoked rather than lox) or smoked trout
- ⅛ –1/4 cup thinly sliced red onion
- 2 tablespoons capers
- 1 avocado, sliced
- Sunflower sprouts, more dill, Everything Bagel Spice – all optional
Make the dressing: Place dressing ingredients (except dill) in a bowl or jar and whisk until smooth , then mix in the dill. Set aside. Dressing will make enough for 2 batches of salad ( 4 salads) so save the rest in the fridge. Also great for dipping and veggie platters.
Make the salad: Place the lettuce, fennel bulb, cucumber, smoked salmon, red onion and capers in a big bowl. Toss, then add enough dressing to coat- about half of what you made, tossing gently.
Taste for salt and pepper, adding more to taste. You can either toss in the avocado and sprouts at this point, or divide the salad and use them as garnish.
Garnish: If garnishing with the avocado, sprinkle with salt and pepper or Everything Bagel Spice.
If going for a leaner version, simply dress the salad with olive oil, lemon juice, minced garlic, salt and pepper, tasting as you go. Be sure to add fresh dill to the salad mix. Or try the Creamy Vegan Herby Hemp Dressing (using dill)