Smoked Salmon Salad

Smoked Salmon Salad

Today's recipe is super fast to whip up, looks and tastes amazing, is healthy makes a lovely perfect dinner appetizer or quick lunch time meal. If you wanted to make this ahead of time, you could make the separate components of the dressing, cucumber strips and chopped avocado ahead of time, stored separately in airtight containers and then assemble at the time of serving.

I really love the freshness of the herbs and lemon juice and the way it contrasts with the smoky saltiness of the salmon. Add the creaminess of the Greek yogurt, my secret ingredient - freshly crushed, roasted coriander seeds and the avocado and you have a unique, appetizer perfect salad!

  • This recipe is best when made and served immediately unless you keep the components of this recipe separate until assembly otherwise it will become soggy.

  • To roast your coriander seeds simply toss in a medium-hot pan on place under grill on medium-high heat and cook until fragrant - this will only take a few minutes.


2 teaspoons finely chopped mint

2 teaspoons finely chopped dill

2 tablespoons lemon juice

1 teaspoon sea salt

1 teaspoon caster sugar

3 - 4 Lebanese cucumbers (the small ones, peeled length-wise with a vegetable peeler to create strips, using only the flesh, not the watery seeded part)

300g | 10 ounces smoked salmon, thinly sliced 2 - 3 tablespoons Greek yogurt or sour cream

1/2 - 1 green chilli very finely chopped (optional but I like things spicy)

1/4 - 1/2 teaspoon roasted coriander seeds finely crushed ( I use a mortar and pestle)

1 avocado, finely sliced (seasoned with a little salt and pepper if desired)

Extra dill, mint, chilli flakes and freshly cracked pepper to serve (optional)


  1. In a small bowl mix the salt, chopped mint, dill, sugar and lemon juice and mix until combined, add the cucumber strips and toss to combine. Taste and adjust seasoning if necessary.

  2. Place the smoked salmon in your serving dish and top with the cucumber, you do not need to add all the dressing, taste first and add accordingly.

  3. Top with avocado and extra herbs and then mix the Greek yogurt with the chilli and coriander seeds and and top over your salad.

  4. And chilli flakes and/or freshly cracked black pepper if using and serve immediately,