Salmon, Avocado & Radish Salad with Creamy Dill Dressing

This hearty salad features seared salmon, creamy avocado, crisp radishes and cucumber, all dressed in a bright creamy dill dressing. Ready in about 30 minutes, it’s full of flavor and texture and works well for Paleo, Whole30, grain-free, gluten-free and dairy-free diets.

I’d had this salad on my to-make list for years and finally tried it — I’m so glad I did. The combination of textures and flavors here is fantastic.

The salad balances spicy radishes, silky avocado, tangy pickled onions and flaky salmon, all brought together by a creamy dill dressing. It’s light, refreshing and satisfying.

This salad makes a lovely light lunch or a starter for warm-weather gatherings. Since the salmon is served cold, you can cook it a day ahead and flake it before serving.

You can substitute smoked salmon if you prefer, though its flavor is stronger and may dominate the other ingredients.

Make the dressing a day or two ahead if you like, but wait to add it to the salad until right before serving so the lettuce stays crisp. Add the avocado last to keep it bright and green.

The quick pickled onions take about 30 minutes and add a bright acidic note that lifts the whole salad — don’t skip them.

This is a perfect summer salad — bright, fresh and easy to prepare. If you try it, let me know what you think!

More salmon recipes you might enjoy

Easy Spinach Stuffed Salmon
12-Minute Herb & Mayo Salmon
Cajun Salmon Burgers with Mango Salsa
Coconut Ginger Salmon
Sheet Pan Teriyaki Salmon

If you make this recipe, leave a comment or share a photo on Instagram at @everylastbite_ — I love seeing your results!

Salmon, Avocado & Radish Salad with Creamy Dill Dressing

By
Carmen Sturdy

GFGluten Free
DFDairy Free
SCDSpecific Carbohydrate Diet
PPaleo
W30Whole30

This hearty salad is packed with seared salmon, avocado, crisp radishes and cucumber all smothered in a creamy dill dressing. It’s a delicious salad that is packed with flavour and takes just 30 minutes to make.

Prep Time:
24

Cook Time:
6

Total Time:
30

Servings:
2

Ingredients

6 cups shredded bibb lettuce (or romaine)
1 large avocado cut into thin slices
5 radishes washed, trimmed and cut into thin slices
1/2 large cucumber cut into thin slices

Pickled Onions

1 medium red onion thinly sliced
1/2 cup apple cider vinegar
1/2 cup water
1/4 tsp salt
1/2 tsp black peppercorns

Creamy Dill Dressing

1/3 cup mayonnaise
1 tbsp apple cider vinegar
1 tsp lemon juice
1 clove garlic
2 tbsp fresh dill
1 tbsp fresh parsley
1/4 tsp salt
1/2 tsp pepper

Salmon

2 salmon fillets (approx 300 grams)
1 tbsp olive oil
pinch salt & pepper

Instructions

Pickled Onions

In a small saucepan over high heat, combine the apple cider vinegar, water, salt and peppercorns and bring to a boil. Place the thinly sliced red onion in a bowl and pour the hot liquid over it. Let the onions marinate for at least 20 minutes.

Creamy Dill Dressing

Combine all dressing ingredients in a blender and blend until smooth. Adjust seasoning with more salt or lemon to taste. Refrigerate until ready to use.

Salmon

Heat the olive oil in a pan over medium heat. Season the salmon with salt and pepper, then cook 3 minutes per side, until cooked through. Remove from the pan, rest briefly, and flake with a fork.

Salad

Place the shredded lettuce in a bowl. Top with radishes, sliced avocado, cucumber, flaked salmon and pickled onions. Toss with the dressing just before serving.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation.