Description

This Celebration Salmon Salad with Yoghurt Ranch Dressing is a fresh and vibrant dish featuring hot smoked salmon flaked into chunks, paired with a medley of crisp kale, cos lettuce, shaved fennel, and juicy seasonal fruit such as nectarines, peaches, or citrus segments. The salad is tossed with a creamy, tangy yoghurt ranch dressing and finished with pickled red onions, fresh herbs, and parmesan cheese, making it a perfect light yet indulgent meal for gatherings or celebrations.

Ingredients

Scale

Salmon and Vegetables

500g / 1 lb hot smoked salmon (store bought, any flavour)
1 small red onion (halved then finely sliced)
4 cups (packed) cos lettuce / romaine (torn or cut into bite size pieces)
4 cups (packed) kale (torn into bite size pieces)
1 small fennel (shaved 0.5 mm / 1/5″ thickness or finely sliced)
1 handful snow pea sprouts (optional)

Pickling Brine for Onions

1 cup (250 ml) apple cider vinegar (enough to just cover onion, can substitute 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 clove (minced)
1/4 cup fresh chives (finely chopped)
1/4 cup fresh dill (finely chopped)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 1/2 tsp white sugar
3 tbsp lemon juice

Salad Assembly

2 tsp extra virgin olive oil (for massaging kale)
Pinch of salt (for kale)
2 pieces fruit – nectarines, peaches, grapefruit or blood oranges (or regular oranges, ripe and juicy)
3/4 cup (75g) parmesan (shredded)

Instructions

Flake Salmon: Use two forks to gently flake the hot smoked salmon into large chunks, keeping the texture intact.
Make the Yoghurt Ranch Dressing: In a bowl, mix together the Greek yoghurt, extra virgin olive oil, minced garlic, chopped chives, chopped dill, onion powder, garlic powder, salt, black pepper, white sugar, and lemon juice. Adjust the olive oil and lemon juice to taste. Let the dressing rest for 20 minutes to allow flavors to meld.
Pickle the Onions: Place the finely sliced red onions in a bowl and toss with apple cider vinegar, salt, and sugar. Set aside for at least 1 hour or until the onions soften. If short on time, use very finely sliced onions to speed up pickling. Drain before using.
Marinate the Kale: Put the torn kale in a large bowl. Drizzle with 2 teaspoons of extra virgin olive oil and sprinkle with a pinch of salt. Massage the oil and salt into the kale using your fingers until the leaves soften and become tender, about 30 minutes.
Prepare the Fruit: If using nectarines or peaches, halve and finely slice them. If using grapefruit or blood oranges, segment the fruit, catching all juice by squeezing the membranes after segmenting. Mix the saved juice into the dressing.
Assemble the Salad: In a large bowl, combine the lettuce, massaged kale, fennel, and half of the pickled onion. Drizzle about 1 cup of the yoghurt ranch dressing and 1/3 cup of shredded parmesan cheese over, then toss well to coat everything evenly. Taste and adjust by adding more parmesan, salt, or dressing as desired.
Layer the Salad on Serving Platter: Pile half of the dressed lettuce mixture onto a serving platter. Flake over half the smoked salmon and half the prepared fruit. Scatter some more pickled red onion on top.
Add the Remaining Ingredients: Top the first layer with the remaining dressed lettuce, the rest of the salmon, fruit, and pickled onion (use as much as you prefer).
Final Garnish and Serve: Drizzle the salad with the remaining dressing, sprinkling the leftover parmesan cheese, and scatter over the snow pea sprouts if using. Serve immediately and allow guests to help themselves.

Notes

Note 1: Store-bought hot smoked salmon can come in various flavors; choose your preferred one as it impacts the salad’s overall taste.
Note 2: Massaging the kale softens its tough texture making it more palatable in raw salads.
Note 3: Cos lettuce is preferred for its crisp texture and mild flavor; romaine is a suitable alternative.
Note 4: Freshly shredded parmesan adds umami and richness; pre-grated parmesan may lack flavor.
Pickled onions add acidity and tang, balancing the richness of the salmon and dressing.
Use seasonal ripe fruit for the freshest flavor and sweetness contrast.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Contemporary Australian

Keywords: smoked salmon salad, yoghurt ranch dressing, kale salad, summer salad, healthy salad, spring salad, hot smoked salmon, fresh fruit salad