Minty Salmon Salad

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.