Grilled Salmon Salad

Salmon Salad

This salad goes together quickly if you cook the salmon ahead of time – like the day before. We had grilled salmon for dinner and made an extra bit for this salad. The dressing also makes a good veggie dip.


  • 6oz (180gr) grilled salmon filet, broken apart
  • 1 large, ripe tomato, sliced
  • 2oz (60gr) feta cheese, crumbled or cut
  • black pepper
  • Lettuce – enough for 2 small salads
  • Creamy Herb Dressing:
  • 1/2 cup (4oz, 120gr) Greek or plain yogurt
  • 1 tbs Dijon-style mustard
  • 1 tbs lemon juice
  • 1 tbs fresh snipped chives 
  • 1 tbs fresh snipped tarragon  
  • 2 tbs good olive oil


  • Creamy Herb Dressing:
  • In small bowl whisk yogurt, mustard and lemon juice. 
  • Add oil, a bit at a time and whisk well. 
  • Add herbs. This will keep a week
  • Salad:
  • Tear lettuce and put into a medium bowl. 
  • Add 1 – 2 tbs dressing and toss to coat. 
  • Arrange on 2 plates. 
  • Arrange salmon, tomato and feta on lettuce. 
  • Drizzle with a bit more dressing. 
  • Sprinkle with pepper and serve.


You could substitute smoked salmon or poached salmon for the grilled, and dried herbs for the fresh. Sour cream works in place of Greek yogurt.
The Nutrition info includes all of the dressing but we only use about 1/2.  The rest is for a veggie dip.


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