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Smoked salmon salad
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Northwest Smoked Salmon Salad

This Northwest Smoked Salmon Salad is a vibrant, nutrient-dense dish inspired by Pacific Northwest flavors. Featuring hot smoked salmon, fresh berries, creamy avocado, toasted hazelnuts, and blue cheese, all tossed in a bright white balsamic vinaigrette, it’s a satisfying, keto-friendly meal perfect for lunch or dinner.
Course Dinner, Lunch, Main Course, Salad
Cuisine American, Northwest
Diet Gluten Free
Keyword healthy salmon salad, low carb salmon salad, Northwest smoked salmon salad, Pacific Northwest salad, salmon avocado salad, salmon salad with vinaigrette, smoked salmon salad recipe, smoked salmon with berries, summer entree salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 Entree Salads
Calories 584kcal
Author angela@mealstreetkitchen

Equipment

  • Large salad bowl
  • 4 serving bowls
  • Small mixing bowl (for dressing)
  • Whisk
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Ingredients

For the salad

  • 5 ounces spring mix salad 5 ounce package
  • 12 ounces smoked salmon (hot smoked) broken into chunks
  • 8 ounces blackberries washed and patted dry
  • 2 haas avocados diced
  • 1 apple diced
  • 1/2 cup toasted hazelnuts rough chopped
  • 1/4 cup blue cheese crumbles

For the dressing

  • 1/4 cup white balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon minced shallot
  • 1/2 tablespoon whole grain mustard
  • 1/2 tablespoon honey
  • 1 teaspoon minced garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

For the salad

  • This recipe is designed to make four entree sized salads
  • Place equal amounts of spring mix into four salad bowls
  • Decoratively disperse equal amounts of the remaining ingredients into each of the four bowls
  • Drizzle with the homemade vinaigrette and enjoy

For the dressing

  • Place all of the dressing ingredients into a bowl and whisk together until well combined.

Notes

  • Use high-quality smoked salmon: Hot smoked salmon works best for its flaky texture and rich flavor. Wild-caught varieties are ideal.
  • Balance flavors: This salad shines when you get a little bit of everything in each bite—sweet, savory, creamy, and crunchy.
  • Dress just before serving: This keeps the greens fresh and prevents sogginess.
  • Make it dairy-free: Simply omit the blue cheese or swap with a dairy-free alternative.
  • Customize seasonally: Swap blackberries for strawberries, pears, or dried cranberries depending on availability.
  • Protein swaps: Grilled chicken, shrimp, or even tofu work well if you don’t prefer salmon.
  • Toast the hazelnuts: Don’t skip this step—it enhances flavor and adds depth. Storage tip:
  • Store components separately for best freshness; assembled salad is best eaten immediately.

Nutrition

Calories: 584kcal | Carbohydrates: 30g | Protein: 23g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Cholesterol: 26mg | Sodium: 1388mg | Potassium: 998mg | Fiber: 13g | Sugar: 14g | Vitamin A: 839IU | Vitamin C: 34mg | Calcium: 116mg | Iron: 3mg