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Minty Salmon Salad

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Submitted by mrslil

Minty salmon salad with canned red Alaska salmon, fanned avocado halves, curly endive, and a cool cucumber-mint-yogurt dressing. A light, elegant no-cook main course.

YIELD

4 servings

PREP

30 min

COOK

20 min

READY

30 min

Canned salmon gets a serious upgrade here. Flaked onto curly endive alongside fanned avocado halves brushed with lime juice, then topped with a cool cucumber, fresh mint, and Greek yogurt dressing. It looks like something from a lunch restaurant but takes 30 minutes with zero cooking.

The avocado presentation makes this feel special. Slice each half lengthwise without cutting all the way through the narrow end, then gently press to fan the slices out. Brush immediately with lime juice. The acid prevents browning and adds a citrusy brightness that complements the rich, oily salmon.

The dressing is barely a dressing. Diced cucumber, chopped fresh mint, and Greek yogurt stirred together. That’s it. The yogurt provides a creamy tang, the cucumber adds crunch and freshness, and the mint brings a cool, herbal note that pairs beautifully with salmon. It’s lighter and more refreshing than a heavy mayo-based dressing.

Use canned red Alaska salmon for the best color and flavor. It’s richer and more flavorful than pink salmon, with larger flakes that hold up on the plate. Break it into big pieces rather than shredding it fine.

Chef Tips

  • Serve immediately after plating. The avocado browns and the endive wilts if this sits too long.
  • Choose thick Greek yogurt over regular. Thin yogurt will run off the salad instead of clinging to the fish and greens.
  • Drain the canned salmon well and pick out any large bone pieces or skin if you prefer a cleaner presentation.

Variations

  • Dill version: Swap the mint for fresh dill if you prefer a more traditional Scandinavian flavor pairing with salmon.
  • Smoked salmon upgrade: Use flaked hot-smoked salmon instead of canned for a smokier, more intense flavor.

Ingredients

213 213
GRAMS GRAMS SALMON
canned red alaska
2 2
EACH AVOCADOS
peeled and halved
1 1
EACH LIME
juiced
25 25
GRAMS GRAMS BELGIAN ENDIVE
curly
50 50
GRAMS GRAMS CUCUMBERS
peeled and diced
½ 2.5
TEASPOON ML MINT LEAVES
freshly chopped *
2 30
TABLESPOONS ML GREEK YOGURT

Directions

Drain the can of salmon, break the fish into large flakes, set aside.

Remove the avocado stones.

Slice lengthwise from the rounded end.

Do not slice completely through the narrow end.

Slice each half into 5 pieces, put on a serving plate and spread the slices out fan-like.

Brush with lime juice.

Arrange the endive on the plates and place the salmon flakes on top.

Mix together the cucumber, mint and yogurt.

Pour onto the salad.

Serve at once.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 248 67% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 36mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 8g 30%
Sugars g
Protein 26g
Vitamin A 8% Vitamin C 27%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber, Low Sodium
 

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