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Smoked Salmon Salad
with garlic-lemon vinaigrette

Active: 30 Total: 30

Smoked salmon isn't just for breakfast or appetizer spreads - it makes a perfect entree salad for a summer night. We tie all our salad ingredients together with a vinaigrette that's full of zing. You'll love how satisfying and tasty this light meal is.



Smoked Salmon Salad:
  • Eggs - 4
  • Onions, red - 1/4 cup , sliced
  • Cucumbers - 8 oz , sliced
  • Tomatoes, grape - 10 oz , halved
  • Lettuce, romaine - 8 oz , chopped
  • Smoked salmon - 12 oz
Garlic-Lemon Vinaigrette:
  • Garlic - 1 clove , minced
  • Capers - 1 Tbsp , chopped
  • Lemon juice - 2 Tbsp
  • Vinegar, white wine (sub red wine) - 4 tsp
  • Mustard, dijon - 4 tsp
  • Honey - 2 tsp
  • Oil, cooking - 4 Tbsp


  1. Hard boil eggs - Place eggs in a saucepan, and cover by 1” / 2.5cm of water. Salt generously and then bring to a boil. Once water has reached a boil, take it off the heat and just let it sit for 11 minutes. Crack and chop eggs before serving. (Can be done up to 4 days ahead)

  2. Make dressing - Chop garlic and capers. Mix with lemon juice, vinegar, mustard, and honey. Whisk in oil and season to taste with salt and pepper. (Can be done up to 5 days ahead and refrigerated)

  3. Red onions - Prep as directed. (Can be done up to 4 days ahead)

  4. Cucumbers / Tomatoes / Romaine lettuce - Prep as directed.

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  1. Toss 3/4 of dressing with romaine, cucumbers, tomatoes, and red onions. Divide salad up and then top with salmon and eggs. Drizzle with remainder of the dressing. Enjoy!



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