Avocado Smoked Salmon Salad with Feta & Walnuts

Silky avocado, smoky salmon and crunchy walnuts meet in a bright, lemony salad that tastes like summer. This avocado smoked salmon salad comes together in 15 minutes and works as a light lunch or an elegant weeknight dinner. I perfected the dressing while cooking in a small seafood bistro and then tested this version 12 times at home to balance the acidity, salt and texture. The result is a reliably fresh salad that holds up for short make-ahead service and travels well for picnics.

This recipe combines simple, high-quality ingredients and one small technique—tossing the dressing with the greens first—to keep leaves glossy without wilting. Read on for ingredient notes, precise steps, and professional tips that will keep the salad bright and balanced whether you serve it for guests or meal-prep lunches. If you enjoy seafood-forward salads, try pairing it with a garlicky shrimp scampi for a fuller spread: garlicky shrimp scampi.

Why This Recipe Works

Bright acid in the dressing (lemon + Dijon) balances the fattiness of avocado and salmon.
Toasted walnuts add crunch and bring out the salmon’s natural oils.
Tossing dressing with greens first prevents soggy avocado and keeps the mix glossy.
Quick assembly and no cooking preserves the salmon’s delicate texture.
Salt control: smoked salmon and feta are salty—measuring the finishing salt avoids over-seasoning.

Ingredients Breakdown

Mixed salad greens (120 g / 4 cups): A mild base (baby spinach, arugula, or mixed greens) so the toppings shine. Strong lettuces can overpower.
Smoked salmon (200 g / 7 oz), thinly sliced: Use high-quality cold-smoked salmon. If you use hot-smoked, note the flavor will be richer and firmer.
Ripe avocados (2 medium, about 400 g / whole weight): Provide cream and richness. Choose avocados slightly soft to the touch. If underripe, the salad will lack creaminess.
Feta cheese (100 g / 3.5 oz), crumbled: Adds tang and salt. Use a brined feta for the best tang; if using a very salty brand, rinse lightly and pat dry.
Walnuts (50 g / 1.75 oz), toasted and roughly chopped: Toasting intensifies flavor and oiliness. Substitute almonds or pecans, but expect a milder flavor.
Cucumber (1 medium, about 200 g / 1 cup sliced): Adds cool crunch.
Red onion (¼ small, finely sliced, about 30 g / 2 tbsp): Sharpness in small amounts—soak in cold water 5 minutes to mellow if desired.
Lemon juice (30 ml / 2 tbsp): Freshly squeezed is best for brightness.
Extra-virgin olive oil (45 ml / 3 tbsp): Use a fruity, balanced oil.
Honey (15 ml / 1 tbsp): Balances acid. Replace with maple syrup for a different note—flavor will be less floral.
Dijon mustard (5 ml / 1 tsp): Emulsifies dressing and adds tang.
Salt: Start with a pinch and adjust; if using Diamond Crystal kosher salt, use 1 tsp; if using Morton, halve it.
Freshly ground black pepper: To taste.
Optional: fresh dill or chives (10 g / 2 tbsp) for herb lift.

Substitution notes:

Dairy-free: Omit feta or use a shelf-stable dairy-free crumble—expect less tang.
Gluten-free: Naturally gluten-free as written.
Make-ahead: Toast walnuts and make dressing up to 3 days ahead; keep separate.

Essential Equipment

Large bowl for tossing greens (12–14-inch / 30–35 cm) — prevents spills while tossing.
Small bowl or jar for dressing (or a 250 ml / 1-cup jar with lid to shake).
Sharp chef’s knife and a cutting board.
Measuring spoons and a kitchen scale for accurate amounts.
Skillet (8–10 inch / 20–25 cm) for toasting walnuts; if you don’t have a skillet, toast walnuts on a baking sheet at 180°C (350°F) for 6–8 minutes.
Serving plates or a large platter.

Step-by-Step Instructions

Prep Time: 15 minutes | Cook Time: 0 minutes | Inactive Time: None | Total Time: 15 minutes | Servings: 4

Step 1: Toast the walnuts

Heat a dry skillet over medium and add 50 g (1.75 oz) walnuts. Toast, shaking the pan, for 3–4 minutes until fragrant and lightly browned. Transfer to a plate to cool so they don’t keep cooking in the hot pan.

Step 2: Make the dressing

In a small jar, combine 30 ml (2 tbsp) lemon juice, 45 ml (3 tbsp) extra-virgin olive oil, 15 ml (1 tbsp) honey, 5 ml (1 tsp) Dijon mustard, and a pinch of salt and pepper. Shake or whisk until emulsified, about 20 seconds. Taste and adjust acidity—add up to 5 ml (1 tsp) more honey if too sharp.

Step 3: Prepare produce and cheese

Slice 1 medium cucumber (about 200 g / 1 cup) and thinly slice ¼ small red onion (~30 g / 2 tbsp). Halve, pit and slice 2 ripe avocados (about 400 g whole). Crumble 100 g (3.5 oz) feta. Keep avocado slices intact to prevent browning.

Step 4: Dress the greens

Place 120 g (4 cups) mixed greens in the large bowl and pour half the dressing over them. Toss gently for 10–15 seconds until leaves are glossy. Do not overdress—you can add more later. This step prevents soggy avocado and keeps textures separate.

Step 5: Layer the salad

Arrange dressed greens on a platter or divide among plates. Top evenly with smoked salmon 200 g (7 oz), avocado slices, cucumber, red onion and crumbled feta. Scatter toasted walnuts.

Step 6: Finish and serve

Drizzle remaining dressing over the arranged salad, or serve extra on the side. Sprinkle with fresh dill or chives if using and crack fresh black pepper. Serve immediately. If you need to hold for up to 30 minutes, keep covered in the fridge and add avocado at the last minute.

Expert Tips & Pro Techniques

Use room-temperature avocado to enhance creaminess; chill dulls the mouthfeel.
Common mistake: tossing everything in advance. Avoid tossing avocado with dressing more than 10 minutes before serving to prevent browning.
Make-ahead: Toast walnuts and make the dressing up to 3 days ahead; store walnuts airtight and dressing refrigerated in a sealed jar.
Professional technique: Toss greens with half the dressing first to coat leaves evenly; this seals them and prevents wilting under heavier toppings.
Knife tip: Slice smoked salmon with a long, thin knife in a single smooth stroke to avoid ragged edges.
Salt control: Taste before adding finishing salt—both smoked salmon and feta can push sodium high quickly.
For party service: Assemble on a platter but leave avocado slices and walnuts off until the last 5 minutes.

Storage & Reheating

Refrigerator: Store leftover salad components separately. Keep smoked salmon and greens in airtight containers up to 2 days. Avocado will brown—store halved with lemon juice, tightly wrapped, for up to 24 hours.
Freezer: This salad does not freeze well. Freezing changes the texture of avocado and greens.
Reheating: No reheating needed. If you want warmed salmon, remove from salad and warm gently in a 120°C (250°F) oven for 6–8 minutes, then reassemble. Avoid microwave reheating that wilts greens and makes avocado mealy.

Variations & Substitutions

Mediterranean Version: Add cherry tomatoes (150 g / 1 cup, halved) and replace walnuts with toasted pine nuts (50 g / 1.75 oz). Keep dressing the same.
Dairy-Free Version: Omit feta and add 30 g (1 oz) capers for briny tang. All other proportions stay the same.
Heartier Bowl: Add cooked farro (240 g / 1 cup cooked per 4 servings) or quinoa for a grain bowl. Toss 1 cup cooked grain with the greens and dressing.
Citrus & Herb Twist: Use orange segments (1 medium orange, peeled and sliced) and swap dill for mint for a brighter, summer-forward salad.
Low-Fat Option: Reduce olive oil to 30 ml (2 tbsp) and increase lemon juice to 45 ml (3 tbsp); texture will be lighter but less rich.

Serving Suggestions & Pairings

Serve with crusty sourdough and a smear of herb butter for a simple dinner.
Pair with a chilled Sauvignon Blanc or a bright rosé to match the lemony dressing.
For a multi-course meal, follow with a warm dessert like chocolate peppermint brownies for holiday flair.
For a light brunch, offer alongside roasted pears and feta for a sweet-salty contrast: baked pears with feta and honey.

Nutrition Information

Serving size: about 1 plate | Servings: 4

Per serving (estimates):

Calories: 480 kcal
Total Fat: 36 g
Saturated Fat: 6 g
Cholesterol: 40 mg
Sodium: 760 mg
Total Carbohydrates: 14 g
Dietary Fiber: 6 g
Sugars: 6 g
Protein: 31 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my salad taste too salty?
A: Smoked salmon and feta both contain salt. Taste the salmon and feta before adding extra salt. If too salty, add more greens, cucumber, or a squeeze of lemon to balance.

Q: Can I make this without eggs?
A: This recipe has no eggs—it’s naturally egg-free.

Q: Can I double this recipe?
A: Yes. Double all ingredients and toss the greens with dressing in batches to avoid over-dressing and wilting.

Q: Can I prepare this the night before?
A: Prepare walnuts, dressing and sliced vegetables the night before. Keep avocado whole and slice just before serving to prevent browning. Store components separately.

Q: How long does this keep in the fridge?
A: Store components separately. Smoked salmon keeps 2 days, greens 1–2 days, avocado up to 24 hours if treated with lemon and tightly wrapped.

Q: Can I substitute smoked salmon with fresh cooked salmon?
A: Yes. Use 200 g (7 oz) flaked cooked salmon. Flavor will be milder and you may want to add a pinch more salt to the dressing.

Q: My avocado turned brown—can I still serve it?
A: Browning is cosmetic oxidation and safe to eat. Trim browned areas if needed and toss with lemon juice to restore appearance.

Conclusion

This salad is a fast, elegant way to enjoy fresh seafood and ripe avocado. For a variation on the dressing and plating, see this similar recipe for Avocado Smoked Salmon Salad with Dijon Honey Vinaigrette, and for a fruity twist that swaps greens and adds blueberries, check Spinach Salad with Salmon, Avocado and Blueberries. Enjoy this on a busy evening or scale up for guests—the textures and flavors hold reliably when you follow the dressing and assembly tips above.