Salmon Cucumber Salad
This Salmon Cucumber Salad is the perfect summer salad! Comes complete with a dairy-free dill dressing and variations for wraps and sandwiches. {Paleo}
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 minutes
- Yield: 4 cups 1x
- Category: Salads and Dressings
Ingredients
Scale
- 4 salmon fillets
- 2 tablespoons coconut oil or olive oil
- 3 cucumbers, wedged or diced
- 1 cup celery, sliced or diced
- 1/4 cup green onions
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 cup coconut milk
- 1/4 cup fresh dill sprigs, loosely packed
- 1–2 cloves fresh pressed garlic, optional
- 1/4 teaspoon sea salt, more or less to taste
Instructions
- 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.
- 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.
- In a high-speed blender, combine olive oil, lemon juice, coconut milk, fresh dill sprigs, garlic, and sea salt. Blend until evenly mixed.
- 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.
- Keep refrigerated and enjoy within about 3-4 days (see notes for suggestions).
Notes
- If planning to eat this salad throughout the week, add salmon and dressing just prior to serving.
- For a thicker dressing, use the cream portion of the full-fat coconut milk. You can achieve this by chilling a can of full-fat coconut milk in the refrigerator (do not shake!). Then skim the cream that rises to the top and use that in the dressing.
- Dice cucumbers and celery into smaller pieces for wraps and sandwiches.