Ever make too much for dinner? Need an idea for some leftover grilled or poached salmon? My Salmon Salad is super easy to prepare and is loaded with fresh veggies, eggs and an equally easy vinaigrette.
We’re still getting the kinks worked out here after the house move. Locating everything, finding it a new spot in the kitchen, then remembering where that spot is…. you get it. Hectic to say the least!
So just like you guys, I need a meal sometimes that isn’t a lot of fuss and is on the table in no time. Here is my Salmon Salad. Elements of a Cobb, but not the cheese and creamy dressing that goes with it.
Chilled Salmon Salad
Light, healthy and filling, this salmon salad ticks all the boxes.
I made Salmon Pinwheels the other evening and had decided to make some extra for the leftovers.
This salad is always a hit and with the main protein already cooked and chilled, the rest to make is a cinch!
What’s in the Salmon Salad
I like to use grilled or poached salmon, but feel free to use canned. I flake it into chucks instead of making is into a tuna like salad all mushed up.
Keeping the salmon chunky and lining all the other ingredients up on a platter makes for an easy an eye popping presentation, too.
For this salad I like to add the following:
- boiled and cooled small white or red potatoes, sliced
- poached or blanched asparagus spears
- hard boiled eggs, cooled and sliced
- avocado chunks
- sliced English cucumber
- sliced zucchini or summer squash
- a nice vinaigrette
- chopped herbs like parsley and chives
- served on a bed of fresh, crisp lettuce leaves
For other BIG Salad ideas, try these out, too! Enjoy!
- Shrimp Corn and Barley Salad
This is a perfect meal that incorporates fresh roasted corn on the cob, nutty barley, salty feta cheese and some freshly grilled shrimp all coated in a lime vinaigrette with toasted walnuts.
- Ahi Poke and Quinoa Salad
This recipe combines the wonderful quinoa grain in a cold salad with fruit, veggies and ahi poke for one filling and healthy dinner!
- Corn and Fregola with Grilled Halloumi
The toasted fregola (similar to Israeli couscous), charred corn, toasted walnuts, herbs and citrus make this one incredible side salad. What makes this too, is the grilled Halloumi cheese.
- Langostino Salad with Artichoke and Mozzarella
The fresh bright herbs of basil, parsley and mint wake up the tastebuds with a beautifully dressed butter leaf and romaine lettuce salad, too.
- 12 oz cooked salmon flaked into chunks
- 8 small white or red potatoes boiled, cooled, sliced
- 1 bunch asparagus spears ends trimmed, poached or blanched
- 4 hard boiled eggs cooled and quartered
- 1 avocado cut into chunks
- 1 English cucumber sliced
- 1 zucchini or summer squash
- fresh, crisp lettuce leaves
- 1/2 cup red wine vinegar
- 1 cup olive oil
- 2 cloves garlic minced
- 1 tsp dijon mustard
- 1 tsp Italian seasoning
- 1 tsp sugar
- 1/2 tsp kosher salt
- pinch red pepper flakes
- 2 tbsp each parsley and chives chopped
- In a large pot of heavily salted water cook the eggs for 3 minutes then add the potatoes. Cook until potatoes are fork tender. Carefully remove both with a slotted spoon and drain.
- Drop the asparagus in the water used for boiling the eggs and potatoes and blanche for 3 minutes on medium heat. Remove from water and rinse to stop the cooking process. Place the cooked eggs, potatoes and asparagus in the refrigerator to chill.
- Cut the cucumber and zucchini or summer squash into 1/4" slices.
- Flake or break the cooked salmon into pieces. Cut up the avocado and dice the herbs. Remove shell from egg and quarter.
- Mix the vinaigrette ingredients in a jar and shake to emulsify.
- Place cleaned, crisp salad greens on a platter and lay the salad ingredients in diagonal rows on top. Drizzle the vinaigrette on top and serve chilled. Season to taste.