Summer Salmon Salad

Bursting with bright colors and nutrient rich ingredients, this no-cook summer salmon salad will be the hit of your next dinner.

A white platter surrounded by fresh white flowers and a linen napkin. the platters is filled with salad ingredients and smoked salmon

Here’s why I loved making this summer salad:

After a recent visit to Seattle, I came home with a cooler of goodies including a honey smoked salmon filet. Inspired by all the fresh produce in season in the summer, I wanted to create a salad that was beautiful and delicious.

I love to work within a color palate when I make salads- this hearty entree size salad is a tribute to fresh summer greens and the most iconic PNW summer fruit- blackberries. I sprinkled in long strips of petite cucumber, edamame, purple tipped red kale, Two Bear Farm greens, avocado, kiwi, pistachios, pepitas and honey sesame cashews. Nuts are so important for texture in a salad. I added in some sautéed shallots for bit of bite and sprinkled in a gorgeous Murray’s Honey Goat Gouda cheese from Met Market. Finally, to gild the lily, I tossed a few fresh wild strawberry blossoms from my garden. Because you know I’m SO extra.

Dress it with a bright lemon vinaigrette. Enjoy this gorgeous salad.

a platter full of salad ingredients  and a smoked salmon filet

Ingredients for Summer Salmon Salad:

  • purple kale
  • fresh baby freens
  • miniture cucmbers
  • frozen shelled edamame
  • kiwi
  • lemon
  • blackberries
  • garlic
  • shallots
  • avocado
  • honey
  • salt, flakey sea salt, pepper
  • olive oil
  • dijon mustard
  • smoked salmon filets
  • nuts such as pepitas, cashews or pistachios
  • hard goat cheese
  • edible flowers- optional
a cutting board with chopped kale, sliced shallots, cucumbers, sliced blackberries, cheese and a halved avocado

How to prepare this salad:

  • Massage, chop and then wash the kale- While a seemingly backwards preparation, this step helps break down tough fibers. By washing the kale, after massaging, the actual bitterness created by the myrosinase enzyme and glucosinolates colliding, the kale loses that bitter taste. When the walls deteriorate, the bitterness releases, but by washing the kale after massing, the bitterness is washed away. Science- fun.
  • Slice the avocado and dress with a squeeze of lemon juice to prevent browning.
  • Slice half of the blackberries in half to exposure their beautiful internal colors.
  • Using a cheese knife, create shards of cheese- this looks more organic and will holds bits of dressing in the cracks and crevasses.
  • If desired, sauté the shallots and edamame in a bit of olive oil. This softened the shallots and adds bit of char to the edamame.
  • Peel and slice the kiwi into thin slices.
  • Prepare the lemon vinaigrette and chill until needed. Use this recipe found in my Salmon Salad Niçoise found HERE.
a platter of fresh salmon salad

What to serve with this Summer Salmon Salad:

  • Hearty sourdough- we love the breads at Macrina Bakery or Fleur Bake Shop.
  • Top the bread with a honey or herb butter
  • Chilled Peach Soup
  • Roasted Carrot Soup with coconut milk
  • Crisp dry white wine such as Sauvignon Blanc or a white Bordeaux
a platter of salmon salad on a table with a jug of dressing

Other items to add to this salad:

  • Grilled chicken or shrimp as an alternative protein
  • Create a heartier salad by adding in cooked couscous or quinoa
  • For a tropical twist, add in pineapple chunks and mango
  • Make it a spring salad by adding in peas, sugar snap peas, sprouts and thinly sliced carrots
  • Make it a fall salad by adding in roasted butternut squash, apples and walnuts and blue cheese
  • For a winter interpretation, add in pomegranates, pears, oranges and chicory

Summer Salmon Salad

Recipe by Meggen Arthur Wilson Course: Salads, MainCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

5

minutes
Calories

421

kcal

Bursting with bright colors and nutrient rich ingredients like salmon, nuts, blackberries, red kale, edamame and kiwis, this no-cook summer salmon salad will be the hit of your next dinner.

Ingredients

  • 16 oz Honey Smoked Salmon- 2 8oz packages- see notes on where to buy

  • 4 cups baby salad greens

  • 4 cups red/ purple kale

  • 1/2 cup shelled edamame, thawed

  • 2 large kiwis, peeled and sliced

  • 1 large avocado, skin removed, sliced

  • 1 cup firm goat cheese, rough chopped into pieces

  • 1 cup blackberries, washed, slice 1/2 cup lengthwise

  • 2 small miniature cucumbers, sliced lengthwise into spears

  • 2 medium lemons, zested and juiced

  • 1 large shallot , sliced into rings

  • 1 tsp flakey sea salt

  • 1/4 cup roasted pepitas

  • 1/4 cup Honey Sesame Cashews* See notes on where to buy

  • 2 TBSP pistachios, roasted and salted

  • for the Vinaigrette:
  • 2 garlic cloves, peeled

  • 1/2 tsp kosher salt

  • 1/2 tsp black pepper

  • 1/4 cup lemon juice

  • 2 TBSP dijon mustard

  • 1 cup extra virgin olive oil

  • 2 TBSP honey

Directions

  • Prepare greens and place on a large serving platter.
  • Arrange sliced fruits and vegetables artfully on top of the greens. *Optional- On medium high heat, in a small skillet, sauté the shallots in 1 TSP of olive oil until just softened. Toss in the edamame to warm them as well. Set aside to cool.
  • With a fork, flake large chucks of the salmon and place around the platter. Randomly scatter the cheese and nuts. Drizzle a few tablespoons of dressing and sprinkle with flakey sea salt , if desired. Finally, toss the sautéed shallots and edamame on top of the salad and top with edible flowers.
  • Serve with extra dressing on the side so the vegetables do not get too soggy.

Notes

  • Store leftovers in an airtight glass container for up to 3 days.
  • The salmon is fully cooked so you do not need to heat it. It is meant to be served cold.
  • Purchase the salmon at the QFC, Albertsons’, Safeway, Sprouts, Whole Foods, BJ’s Wholesale and select Wal-Mart stores.
  • Purchase the honey sesame cashews at Trader Joe’s

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One Comment

  1. Edamame, kiwi, salmon…this looks like a delicious and refreshing recipe, perfect for summer. Thanks for sharing!