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Smoked Salmon, Avocado and Fennel Salad Recipe

Smoked Salmon, Avocado and Fennel Salad with Creamy Dill Dressing. Fast and easy, this hearty entree salad makes for a delicious lunch or dinner main.

4.8 from 146 votes
15 mins
Total Time
2
servings
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Smoked Salmon, Avocado and Fennel Salad

How to Make the Best Smoked Salmon, Avocado and Fennel Salad

This Smoked Salmon, Avocado and Fennel Salad is an elegant yet incredibly simple dish that comes together in just 15 minutes. The combination of silky smoked salmon, creamy avocado, and crisp fennel creates a satisfying balance of textures, while the homemade creamy dill dressing ties everything together beautifully.

What makes this salad truly special is its versatility—it works wonderfully as a light lunch or can be served as an impressive dinner when you want something fresh and flavorful without spending hours in the kitchen. The dressing recipe makes enough for multiple salads, so you can enjoy this dish throughout the week or use the extra as a dip for vegetables.

Don’t skip the Everything Bagel Spice if you have it on hand—it adds that classic bagel-and-lox flavor that pairs perfectly with the smoked salmon. For the best results, look for dry smoked salmon rather than lox, as it holds up better when tossed with the other ingredients.

Smoked Salmon, Avocado and Fennel Salad

Smoked Salmon, Avocado and Fennel Salad

Smoked Salmon, Avocado and Fennel Salad with Creamy Dill Dressing. Fast and easy, this hearty entree salad makes for a delicious lunch or dinner main.

4.8 from 146 votes
CourseSalad
CuisineNorthwest
Keywordsalmon salad, avocado salad, salmon avocado salad, fennel salad, smoked salmon
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Servings2 servings
Calories538kcal
AuthorAlex Raeburn
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Ingredients

Creamy Dill Dressing

Salad

Instructions

Creamy Dill Dressing

  1. Place dressing ingredients (except dill) in a bowl or jar and whisk until smooth, then mix in the dill.
  2. Set aside. Dressing will make enough for 2 batches of salad (4 salads) so save the rest in the fridge. Also great for dipping and veggie platters.

Assemble the Salad

  1. Place the lettuce, fennel bulb, cucumber, smoked salmon, red onion and capers in a big bowl.
  2. Toss, then add enough dressing to coat—about half of what you made—tossing gently.
  3. You can either toss in the avocado and sprouts at this point, or divide the salad and use them as garnish.
  4. If garnishing with the avocado, sprinkle with salt and pepper or Everything Bagel Spice.

Notes

  • Use dry smoked salmon rather than lox for the best texture in this salad.
  • Radishes make an excellent substitute if Turkish cucumber is unavailable.
  • The dressing can be stored in the refrigerator for up to one week.
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