Strawberry Salmon Salad with Yogurt Dressing
Flaked salmon, strawberries, avocado, and cucumber come together with a lemon and yogurt dressing.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Salmon fillet, Greek yogurt and lemon juice form the base of this salad.
- Keep the textures distinct. Prepare the components as directed, then combine them with the dressing at the stage given in the card.
- A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Drain where directed. Follow the preparation note for salmon fillet. Extra liquid can loosen a dressing, sauce, or filling.
- Optional additions. The card marks Arugula as optional. Account for additions separately when tracking a portion.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Strawberry Salmon Salad with Yogurt Dressing
Ingredients
Method
- If using fresh salmon, season lightly and bake at 400°F for about 10–14 minutes, until it reaches 145°F. Cool briefly and flake, discarding skin and any bones. For canned salmon, drain and flake.
- Mix yogurt, lemon juice, honey, mustard, and a little salt and pepper.
- Gently combine salmon, strawberries, cucumber, onion, avocado, and herbs. Fold in dressing just before serving, over optional greens.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Dry washed ingredients and drain where directed. Excess water can dilute the dressing.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve the salad in a bowl or on a plate after following the dressing step. For a larger meal, choose a side that suits your dietary needs and account for it separately.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I prepare the components separately?
Yes. Prepare and refrigerate perishable components, then follow the recipe’s timing for adding the dressing. Keep any crisp toppings separate until serving.
What are the calories and macros per serving?
One serving provides an estimated 261 calories, 20.2 g protein, 11.9 g total carbohydrate, 15 g fat and 2.7 g fiber. One serving is 1/4 of the finished recipe.
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