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If you want a salad that bursts with flavor, texture, and a touch of elegance, the Celebration Salmon Salad with Yoghurt Ranch Dressing Recipe is an absolute must-try. Combining the smoky richness of hot smoked salmon with crisp, fresh greens and a tangy, creamy yoghurt ranch dressing, this salad feels like a festive feast in every bite. Whether you’re hosting friends, enjoying a special lunch, or simply craving something vibrant and satisfying, this recipe will quickly become your go-to favorite. The layers of pickled red onions, tender kale, fresh herbs, and juicy fruit make it a perfectly balanced meal full of surprises.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one is essential to making the Celebration Salmon Salad with Yoghurt Ranch Dressing Recipe truly shine. The balance of fresh vegetables, herbs, tangy pickles, and creamy dressing creates a harmony that’s simply irresistible.
- 500g hot smoked salmon: Choose any flavor you love, store-bought works great for ease and smoky depth.
- 1 small red onion: Halved and finely sliced for quick pickling, adding a sharp, sweet punch.
- 1 cup apple cider vinegar: Just enough to cover the onion for a bright, tangy pickle (white wine vinegar okay as a substitute).
- 1 tsp salt: Enhances all the flavors, especially in the pickled onions.
- 2 tsp white sugar: Balances the acidity in the pickling liquid and the dressing.
- 2 cups full-fat Greek yoghurt: The creamy base for our luscious yoghurt ranch dressing.
- 3 tbsp extra virgin olive oil: Adds richness and a silky mouthfeel to the dressing and kale marinade.
- 1 garlic clove: Minced to infuse the dressing with fragrant, savory notes.
- 1/4 cup fresh chives, finely chopped: Brings a subtle onion flavor without overpowering.
- 1/4 cup fresh dill, finely chopped: A classic pairing with salmon that lifts the salad beautifully.
- 1/2 tsp onion powder, garlic powder, salt, and black pepper: These seasonings deepen the ranch dressing’s flavor.
- 1 1/2 tsp white sugar: Sweetens the dressing just enough to balance tang and herbs.
- 3 tbsp lemon juice: Adds fresh citrus brightness and a gentle tartness.
- 4 cups kale, torn into bite-size pieces: Provides hearty, dark green texture that softens nicely when massaged.
- 2 tsp extra virgin olive oil: Used to massage kale, softening those robust leaves.
- Pinch of salt: Helps tenderize kale and bring out its natural flavor.
- 2 pieces of fruit: Nectarines, peaches, grapefruit, or blood oranges—whatever’s ripe and juicy to add a bright, fresh pop.
- 10 cups cos lettuce or romaine: Torn or cut into bite size pieces, giving the salad crunch and volume.
- 1 small fennel bulb: Shaved thinly for a sweet, crunchy, anise-tinged finish.
- 1 handful snow pea sprouts: Optional but delightful for an extra burst of freshness and crunch.
- 3/4 cup shredded parmesan: Adds a nutty, savory element that rounds out the flavors.
How to Make Celebration Salmon Salad with Yoghurt Ranch Dressing Recipe
Step 1: Flake the Salmon
Start by flaking the hot smoked salmon into large, gentle chunks using two forks. This helps keep its texture intact and ensures you get those wonderful, smoky morsels evenly throughout the salad.
Step 2: Prepare the Yoghurt Ranch Dressing
In a bowl, thoroughly mix your Greek yoghurt, extra virgin olive oil, minced garlic, chopped chives and dill, onion powder, garlic powder, salt, pepper, sugar, and lemon juice. Taste and adjust the olive oil or lemon juice to get a perfect balance of creamy and tangy. Let it rest for at least 20 minutes to let the flavors marry beautifully.
Step 3: Quick Pickle the Red Onions
Toss the sliced red onions in a bowl with apple cider vinegar, salt, and sugar. Let this mixture sit for at least an hour so the onions soften and become deliciously tangy and sweet. If time is tight, thinly slicing the onion speeds up the process.
Step 4: Massage the Kale
Place kale pieces in a large bowl. Drizzle with olive oil and sprinkle with a pinch of salt, then use your fingers to massage the oil into the leaves. This tenderizes the kale and makes it easier to enjoy raw. Let it rest for around 30 minutes until softened but still vibrant green.
Step 5: Combine Salad Components
In a large salad bowl, toss the marinated kale with torn cos lettuce, shaved fennel, snow pea sprouts (if using), and the juicy fruit pieces. Add in the flaked salmon and pickled onions, ensuring each bite will have a mix of textures and flavors.
Step 6: Dress and Finish with Parmesan
Drizzle the prepared yoghurt ranch dressing over the salad just before serving to keep everything fresh and crisp. Give it a final gentle toss to coat, then sprinkle the shredded parmesan on top for that savory, cheesy note that makes this salad truly special.
How to Serve Celebration Salmon Salad with Yoghurt Ranch Dressing Recipe
Garnishes
Fresh herbs like dill or chives scattered on top add a pop of color and an extra burst of fresh flavor that complements the salad perfectly. For a little crunch, sprinkle some toasted pumpkin seeds or walnuts that pair wonderfully with salmon.
Side Dishes
This salad is substantial enough to be a meal on its own, but if you want to go the extra mile, a crusty artisan bread or warm garlic focaccia makes a perfect side. Light, herbaceous white wine also makes a lovely pairing for a celebratory meal.
Creative Ways to Present
To elevate the presentation, serve the salad in a large wooden bowl or on a beautiful platter with ingredients arranged in colorful sections before tossing. You can also portion individual servings in clear glass bowls or mason jars to show off the vibrant layers.
Make Ahead and Storage
Storing Leftovers
You can store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to preserve freshness and the crispness of the greens.
Freezing
This salad is best enjoyed fresh due to the quality of the greens and dressing. Freezing is not recommended for the Celebration Salmon Salad with Yoghurt Ranch Dressing Recipe because the texture of kale, lettuce, and yoghurt dressing will not hold up well.
Reheating
Since this is a cold salad, it isn’t meant to be reheated. However, if you have leftover salmon, you can reheat it gently on low heat separately and then add it back cold to fresh greens for another quick meal.
FAQs
Can I use fresh salmon instead of hot smoked salmon?
Fresh salmon will change the flavor profile and texture significantly. The smoky, cooked nature of hot smoked salmon is key to this recipe’s charm, so if you want to use fresh salmon, you’ll need to cook and smoke it yourself or consider grilling it for a different experience.
Is Greek yoghurt the only option for the dressing?
Greek yoghurt is ideal for its creaminess and tang, but you could substitute with regular yoghurt or a plant-based alternative for a lighter or dairy-free version. Just note the flavor and texture might change slightly.
How long can I prepare in advance?
You can prepare the pickled onions and dressing a day ahead, which actually helps deepen their flavors. Kale can also be massaged and rested ahead, but mix the salad just before serving to keep the greens fresh.
Can I add other vegetables?
Absolutely! Feel free to toss in cucumbers, cherry tomatoes, or radishes to add extra crunch and color. Just be mindful not to overpower the delicate balance of the main ingredients.
What’s the best fruit choice for this salad?
Choose whatever is freshest and sweetest in season—nectarines, peaches, grapefruit, or blood oranges all work beautifully. Their juiciness adds a refreshing sweetness that contrasts wonderfully with the smoky salmon.
Final Thoughts
Trying the Celebration Salmon Salad with Yoghurt Ranch Dressing Recipe is like inviting a little celebration to your table every time you make it. Its combination of smoky, tangy, creamy, crunchy, and fresh elements turns a simple salad into a joyful culinary experience. So go ahead, gather your ingredients, and dive into this beautiful dish—you won’t regret it!
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Celebration Salmon Salad with Yoghurt Ranch Dressing Recipe
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 5 to 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Contemporary Australian
Description
A fresh and vibrant Celebration Salmon Salad featuring hot smoked salmon, tangy pickled onions, marinated kale, crispy cos lettuce, and a creamy homemade yoghurt ranch dressing. Perfectly balanced with fresh herbs, juicy seasonal fruits, and shredded parmesan for a crowd-pleasing meal that’s easy to prepare in under an hour.
Ingredients
Salmon and Pickled Onions
- 500g / 1 lb hot smoked salmon, store bought, any flavour
- 1 small red onion, halved then finely sliced
- 1 cup (250 ml) apple cider vinegar (enough to just cover onion; substitute white wine vinegar)
- 1 tsp salt
- 2 tsp white sugar
Yoghurt Ranch Dressing
- 2 cups Greek yoghurt, full fat recommended
- 3 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1/4 cup fresh chives, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp white sugar
- 3 tbsp lemon juice
Salad Greens and Toppings
- 4 cups (packed) kale, torn into bite size pieces
- 2 tsp extra virgin olive oil
- Pinch of salt
- 2 pieces fruit – choose from nectarines, peaches, grapefruit or blood oranges
- 10 cups cos lettuce / romaine, torn or cut into bite size pieces
- 1 small fennel, shaved (0.5 mm / 1/5″ thickness) or finely sliced
- 1 handful snow pea sprouts (optional)
- 3/4 cup (75g) parmesan, shredded
Instructions
- Flake Salmon: Use two forks to gently flake the hot smoked salmon into large chunks, ensuring the fish retains its texture and doesn’t become mushy.
- Make the Dressing: In a bowl, combine Greek yoghurt, extra virgin olive oil, minced garlic, chopped chives, chopped dill, onion powder, garlic powder, salt, black pepper, white sugar, and lemon juice. Mix well and let it sit for about 20 minutes to allow the flavors to meld and the dressing to thicken slightly.
- Pickle the Onions: Place the finely sliced red onion in a bowl, pour over the apple cider vinegar until the onion is just covered. Add salt and sugar, toss well to coat. Let the onions pickle for at least 1 hour or until softened. For a quicker pickle, slice the onions very thinly. Drain the onions before assembling the salad.
- Marinate the Kale: Put the torn kale into a large bowl. Drizzle with extra virgin olive oil and sprinkle with a pinch of salt. Using your fingers, massage the oil and salt into the kale leaves thoroughly to soften them. Set aside for about 30 minutes until the kale becomes tender and less bitter.
- Prepare Salad Base and Fruit: Tear or cut the cos lettuce into bite-sized pieces and place in a large salad bowl. Shave the fennel thinly and add it along with the optional snow pea sprouts. Peel and slice or segment the chosen fruits (nectarines, peaches, grapefruit, or blood oranges) into bite-sized pieces.
- Assemble the Salad: Combine the marinated kale, cos lettuce mixture, flaked salmon, pickled onions, and fruit in the large bowl. Toss gently to mix everything evenly, ensuring the salmon remains in large chunks. Drizzle the yoghurt ranch dressing over the salad and sprinkle with shredded parmesan. Give a final gentle toss or serve with dressing on the side as preferred.
Notes
- Note 1: Hot smoked salmon is used for a smoky flavor; any store-bought variety will work.
- Note 2: Massaging the kale softens its fibers and reduces bitterness, improving texture and taste.
- Note 3: Cos lettuce adds crispness and fresh crunch to the salad.
- Note 4: Parmesan adds a salty, nutty flavor that complements the dressing and salmon.
- For faster pickling, slice the onion as thinly as possible.
- Choose ripe, juicy fruits for the best flavor contrast in the salad.
