Smoked salmon and avocado are kind of a cheat code — silky + buttery and you’re halfway to lunch. I toss soft greens (whatever’s in the fridge), a few cucumber ribbons, and a couple thin slivers of red onion for bite. The dressing is quick: lemon juice, good olive oil, chopped dill, a tiny dab of mustard, pinch of salt. Go easy on the salt — the salmon’s already talking. Slice the avocado last so it stays pretty, then lay the salmon over the top like loose folds. Little crack of pepper. Done.
If I want it extra fresh, I toss in a spoon of capers and a few cherry tomatoes for pop. On lazier days I whisk a spoon of Greek yogurt into the lemon-dill dressing — creamier, still light. Pile it in a big bowl for lunch, or stretch it on toast for a quick dinner. Clean, a bit fancy, zero fuss.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Prepare the salad base
Wash and dry the mixed salad greens, then place them in a large serving bowl.
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Add salmon and avocado
Gently layer the smoked salmon and sliced avocado over the greens.
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Make the dressing
Whisk together olive oil, lemon juice, chopped dill, salt, and pepper until well combined.
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Toss and serve
Drizzle the dressing over the salad and toss lightly to coat all ingredients. Serve immediately.
Note: For the best texture, add avocado just before serving to prevent browning.
Updated: August 30, 2025