Salmon Cucumber Salad

Summer is heating up with this refreshing Salmon Cucumber Salad made with celery, green onions, and dairy-free dressing that consists of lemon juice, coconut milk, and fresh dill. Includes variations for wraps and sandwiches! {Paleo} 

Nothing beats a summer salad complete with crunchy, juicy cucumbers and celery, along with a creamy, dairy-free dressing, and topped off with savory, buttery salmon. Let’s not forget the dill either. It plays a major part in making this recipe work. Salmon Cucumber Salad is a straight-up twist on traditional chicken salads everywhere. 

I confess, I have thoroughly enjoyed this salad. K-Hubs is #same. We enjoyed it for lunch and dinner on two super-hot days last week, and it was totally refreshing. Temps are back down into the 60s again, because it’s May in the Midwest. Are we wearing shorts or winter coats? No one knows for sure. But if you walk around the city long enough, you’ll likely see both, and maybe on the same Midwesterner. Yet I’m still getting ready for a round of this salad throughout the coming week, rain or sun.

The dairy-free dressing is to die for, too. Dill paired with garlic, lemon juice, and green onions? It doesn’t get better than that. And if you have a blender nearby, then this salad dressing will be at your fingertips in no time flat.

Grab your mixing bowl and let’s make a batch to enjoy throughout the week!  

SALMON CUCUMBER SALAD INGREDIENTS:

Below are the ingredients you’ll need for your own Salmon Cucumber Salad!

• Salmon. You can work with fresh/thawed or frozen in this recipe. If using frozen, thaw according to package instructions.
• Cucumbers celery, and green onions. I slice them much smaller than pictured if I want to use them in a wrap or sandwich. And if I’m in the mood for some serious crunch, then I prepare them as pictured.
• Coconut oil and olive oil. You can sauté the salmon in either coconut oil or olive oil, but you’ll definitely want olive oil for the dressing. You can use something like avocado oil in the dressing if you don’t want to use olive oil.
• Lemon juice and full-fat coconut milk. These ingredients pair with the olive oil to finish the base of the dairy-free dressing.
• Dill sprigs, fresh garlic, and sea salt. These ingredients round out the flavor of the dressing. Fresh dill and garlic are best!

HOW TO MAKE SALMON CUCUMBER SALAD

Below are the steps to prepare Salmon Cucumber Salad, including a variation for wraps and sandwiches.

1. If necessary, thaw salmon fillets according to package instructions. Melt coconut oil in a skillet and add the salmon fillets. Cook according to stovetop instructions on the package and then set aside to cool. Once cooled, flake the salmon with a fork into portions that are easily pierced with a fork.
2. Next, slice the cucumbers and celery and set aside. If I am working with frozen salmon, I’ll do this step as the salmon thaws.
3. In a high-speed blender, combine olive oil, lemon juice, coconut milk, fresh dill sprigs, garlic, and sea salt. Blend until evenly mixed.
4. In a large bowl, combine cucumbers, celery, green onions, and flaked salmon. Drizzle dressing over the top and toss together to evenly coat the ingredients.
5. Keep refrigerated and enjoy within about 3-4 days (see notes for suggestions).

VARIATION: If you want to add a dollop or two of Salmon Cucumber Salad between slices of bread or tightly tucked in a lettuce wrap, then cut the cucumbers and celery into smaller pieces so they blend with the other ingredients more easily. 

And there you have it, friends, the perfect summer salad! If you need me, I’ll just be over here with my face in a bowl of this salad. Also, if you’re in the mood for other salmon recipes then you might enjoy Salmon Avocado Salad or Lemon Salmon Piccata!

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