Celebration Salmon Salad with Yoghurt Ranch Dressing
User Reviews
5
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Prep Time
30 mins
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Cook Time
5 mins
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Total Time
35 mins
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Servings
5 people
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Calories
528 kcal
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Course
Main Course
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Cuisine
American
Celebration Salmon Salad with Yoghurt Ranch Dressing
Description
Celebration Salmon Salad with Yoghurt Ranch Dressing features hot smoked salmon flaked into large pieces, paired with quick pickled red onions, tender massaged kale, and crisp cos lettuce. The dressing combines Greek yoghurt, fresh herbs like chives and dill, garlic, and lemon juice, giving a creamy yet tangy profile. Fresh citrus segments and stone fruits add sweetness and juicy acidity. Parmesan cheese sprinkled into the mix and on top adds a salty richness. The salad layers smoky salmon, crunchy vegetables, and juicy fruits creating a complex texture and flavor combination.
The kale is softened with olive oil and salt by massaging before assembly, which balances its natural toughness. Fruit slices and citrus segments bring brightness and slight sweetness against the savory salmon and dressing. The yoghurt ranch dressing takes time to develop flavor and can be adjusted for thickness and acid level. Assembly involves tossing the greens, kale, fennel, and onions with dressing and parmesan before topping with salmon and fruit.
This salad serves well as a light main course for a special occasion or festive meal. It pairs with simple breads or crackers as a refreshing, nutrient-rich centerpiece. Preparation can be spread over a couple days, as components like the dressing, kale, salmon, and pickled onions hold up well refrigerated. The yoghurt dressing helps keep the greens from wilting quickly, allowing leftovers to stay pleasant for longer.
Use hot smoked salmon fillets for a cooked, flavored base distinct from sliced smoked salmon.Tear kale leaves off thick stems and massage with oil and salt to soften before assembly.Dressing, salmon, pickled onions, and marinated kale can be made up to two days in advance for convenience.Slice the fruit and segment citrus just before serving to preserve freshness and juiciness.The salad dressed with yoghurt ranch holds up well and remains fresh for several hours after tossing.
Ingredients
- 500g / 1 lb salmon store bought, any flavour (Note 1, hot smoked
Quick Pickled Onion:
- 1 red onion halved then finely sliced, small
- 1 cup (250 ml) apple cider vinegar (enough to just cover onion), sub white wine vinegar
- 1 tsp salt
- 2 tsp white sugar
Yoghurt Ranch Dressing:
- 2 cups Greek yoghurt , full fat recommended
- 3 tbsp extra virgin olive oil
- 1 garlic minced, clove
- 1/4 cup chives fresh, finely chopped
- 1/4 cup dill fresh, finely chopped
- 1/2 tsp onion powder each
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp white sugar
- 3 tbsp lemon juice
Marinated Kale:
- 4 cups (packed) kale , torn into bite size pieces (Note 2)
- 2 tsp extra virgin olive oil
- Pinch salt
Salad:
- 2 pieces nectarine get whatever's ripe and juicy, or sub normal oranges, fruit
- 2 pieces peach
- 2 pieces grapefruit
- 2 pieces blood orange
- 10 cups cos lettuce torn or cut into bite size pieces (Note 3, or romaine
- 1 fennel shaved (0.5 mm / 1/5" thickness) or finely sliced, small
- 1 handful snow pea sprouts can omit
- 3/4 cup (75g) parmesan , shredded (Note 4)
Instructions
- Flake salmon: Use two forks to flake salmon into large chunks.
- Dressing: Mix the Yoghurt Ranch Dressing ingredients in a bowl. Adjust olive oil + lemon juice to taste. Leave 20 minutes.
- Pickle Onions: Place ingredients in a bowl, toss to coat. Set aside for 1 hour+ or until onion is softened (if in a rush, make sure the onion is finely sliced = faster pickle). Drain.
- Marinated Kale: Place kale in a large bowl, drizzle with oil then sprinkle with salt. Use your fingers to massage the oil onto the leaves - you want to ensure every part of the kale is coated in oil. Set aside for 30 minutes or until kale is softened.
Slice fruit:
- Nectarines/peaches option- halve then finely slice.
- Grapefruit/blood orange option - segment per video. Squeeze all remaining juice out of the membrane after segmenting, mix into dressing.
Assemble:
- Place lettuce, kale, fennel, 1/2 cup onion in bowl. Drizzle with about 1 cup dressing and 1/3 cup parmesan. Toss well to coat. Taste, add more parmesan or salt if you want, or more dressing.
- Pile half dressed lettuce onto serving platter. Flake over half the salmon and half the fruit. Scatter with more red onion.
- Top with remaining lettuce, salmon, fruit and onion (might not use all onion).
- Drizzle with some dressing (might not use all, serve remainder on side). Scatter over snow pea sprouts, sprinkle with remaining parmesan. Place on table and let everyone help themselves!
Notes
- Use hot smoked salmon fillets instead of sliced smoked salmon for a cooked, seasoned salmon piece.
- Massage kale with olive oil and salt to soften leaves for better texture in the salad.
- Prepare the dressing, pickled onions, marinated kale, and salmon up to two days ahead to save time on serving day.
- Slice fruit and segment citrus just before serving to keep them fresh and vibrant.
- The yoghurt ranch dressing helps preserve the salad's texture, keeping greens crisp even after dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Serving | 611g | |
| Calories | 528cal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 45g | 90% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 71mg | 24% |
| Sodium | 894mg | 37% |
| Potassium | 2016mg | 43% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 27565IU | 551% |
| Vitamin C | 246mg | 273% |
| Calcium | 644mg | 64% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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