Elegant, refreshing, and luxuriously balanced — this Mediterranean Smoked Avocado Salmon Salad with Feta & Greens brings together creamy avocado, smoky salmon, and crisp greens with the signature zest of Mediterranean flavors. The tangy feta and a light lemon-herb dressing elevate every bite, making it a perfect choice for a nourishing brunch or a sophisticated dinner starter.

Ingredients (Serves 2–3)

For the Salad:

  • 100 g smoked salmon, thinly sliced
  • 1 ripe avocado, sliced or diced
  • 2 cups mixed greens (arugula, romaine, or baby spinach)
  • ½ cup cherry tomatoes, halved
  • ½ cucumber, thinly sliced
  • ¼ red onion, thinly sliced
  • ¼ cup crumbled feta cheese
  • 2 tablespoons capers (optional, for added brine)
  • Fresh dill or parsley, chopped, for garnish

For the Dressing:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey or agave syrup
  • ½ teaspoon Dijon mustard
  • ½ teaspoon dried oregano or thyme
  • Salt and freshly ground black pepper, to taste

Method

Step 1: Prepare the Ingredients

Wash and dry the greens thoroughly to keep them crisp. Slice the avocado and vegetables evenly for a clean, restaurant-style presentation. If using capers, rinse them lightly to mellow their saltiness.

Step 2: Make the Dressing

In a small bowl or jar, combine olive oil, lemon juice, honey, mustard, oregano, salt, and pepper. Whisk or shake until emulsified. The balance of citrus and sweetness enhances the smoky salmon and creamy avocado perfectly.

Step 3: Assemble the Salad

In a large serving bowl, arrange the greens as the base. Layer cucumber slices, cherry tomatoes, and onions over them. Add avocado slices and tuck in ribbons of smoked salmon throughout the salad for an artistic look. Sprinkle crumbled feta and capers on top for flavor and contrast.

Step 4: Dress and Toss

Drizzle the prepared dressing over the salad just before serving. Toss lightly to coat all ingredients evenly — being careful not to break the salmon or mash the avocado.

Step 5: Garnish and Serve

Finish with a scattering of chopped dill or parsley for a fresh, aromatic lift. Serve immediately while the greens remain crisp and the avocado fresh.

Serving Suggestion

This salad pairs beautifully with toasted sourdough, garlic crostini, or quinoa for a heartier meal. It’s equally fitting as a light main course or an elegant appetizer for guests. A chilled glass of white wine or sparkling citrus water completes the Mediterranean dining experience.

Chef’s Tips

  • Balance the salt: Smoked salmon and feta are naturally salty — taste before adding extra salt to the dressing.
  • Texture perfection: Use a mix of soft and crunchy greens like arugula and romaine for visual and textural contrast.
  • Protein boost: Add a boiled egg or chickpeas for extra sustenance.
  • Flavor twist: Substitute lemon juice with orange juice for a sweeter citrus note.
  • Presentation tip: Plate the salad in layers rather than mixing everything together — it keeps the colors vibrant and picture-perfect.
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