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.

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