A Smoked Salmon Cucumber Salad is the perfect balance of crisp, creamy, and savory. It’s light enough for lunch or elegant enough for entertaining, yet simple to assemble. This salad combines the clean bite of fresh cucumber with silky smoked salmon, tangy yogurt dressing, bright lemon, and fragrant dill. If you’re looking for a healthy, no-cook meal that delivers both taste and nutrition, this salad is your answer.
Why You’ll Love This Recipe
- Healthy & refreshing: Low in carbs, high in protein, and full of bright, fresh flavors.
- Quick to make: No cooking required. Ready in about 10 minutes.
- Versatile: You can swap or add ingredients like avocado, quinoa, or boiled egg.
- Make‑ahead friendly: With smart prep, you can keep it fresh for 1–2 days.
Ingredients
Use fresh, high-quality ingredients for the best result.
- 5 oz (≈ 150 g) smoked salmon
- 1 cucumber
- ¼ red onion
- 2 tablespoons plain Greek yogurt
- 1 teaspoon lemon juice
- 1 teaspoon fresh dill, finely chopped
- 1 teaspoon capers (optional)
- Salt and pepper, to taste
Instructions
- Slice vegetables — Finely slice the cucumber and red onion (a mandoline works well).
- Make the dressing — In a medium bowl, whisk together the Greek yogurt, lemon juice, and dill.
- Toss the base — Add the cucumber and onion slices to the bowl, and gently toss to coat in the dressing.
- Assemble — Transfer to a serving plate (or divide between plates). Top with slices of smoked salmon.
- Finish & serve — Scatter the capers (if using), then season with salt and pepper. Serve chilled.
Variations & Tips
- Use hot‑smoked salmon or even leftover grilled salmon if you don’t have cold smoked salmon.
- Swap Greek yogurt for sour cream, crème fraîche, or skyr.
- Add chopped boiled egg or quinoa for extra protein and substance.
- Mix in avocado chunks or baby greens (spinach, arugula) for more texture.
- Try a pinch of chili flakes for a subtle heat twist.
Tips:
- Use a mandoline slicer for even, thin slices of cucumber and onion.
- Pat cucumber slices dry if they’re too watery.
- Soak red onion slices in ice water for 5 minutes if too sharp.
- Chill for at least 10 minutes before serving to let flavors meld.
Storage
This salad keeps well in the fridge for about 1 to 2 days. If making ahead, store the cucumbers and onions separately, as well as the dressing. Combine just before serving to retain crispness. Do not freeze — cucumbers and yogurt don’t thaw well.
Nutrition (approximate per serving)
- Calories: ~116 kcal
- Carbohydrates: 5 g
- Protein: 16 g
- Fat: 3 g
- Saturated Fat: 1 g
- Sodium: ~592 mg
Serving & Pairing Suggestions
This salad shines on its own for a light lunch or starter. To round out the meal, pair it with:
- A slice of crusty whole grain bread
- A light soup (e.g. chilled gazpacho or cucumber soup)
- A side of roasted vegetables