Name: Celebration Salmon Salad with Yoghurt Ranch Dressing Recipe
Prep time: 25 min
Total time: 1 h 25 min
Cuisine: Contemporary
Ingredients: 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; 1 tsp salt; 2 tsp white sugar; 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; 4 cups (packed) kale, torn into bite size pieces; 2 tsp extra virgin olive oil; Pinch of salt; 2 pieces fruit – nectarines, peaches, grapefruit or blood oranges (ripe and juicy); 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

Jump to Recipe· 4.9 from 21 reviews

If you’re craving a dish that feels like a festive feast but comes together with everyday ease, you’re going to adore the Celebration Salmon Salad with Yoghurt Ranch Dressing. This vibrant salad is a joyful combination of hot smoked salmon, crisp greens, jewel-toned fruits, and a tangy, herb-packed yoghurt ranch dressing that brings everything to life. Every bite bursts with a balance of smoky, creamy, fresh, and zesty flavors, making it an ideal centerpiece for any gathering or a special treat for yourself.

Celebration Salmon Salad with Yoghurt Ranch Dressing Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for this salad is a breeze, and each one plays a starring role. From the smoky richness of the salmon to the tangy brightness of the yoghurt ranch dressing, these simple ingredients combine to create a harmony of flavors and textures that truly celebrate every bite.

500g / 1 lb hot smoked salmon: Store-bought and ready to flake, this is the smoky heart of the salad.
1 small red onion, halved and finely sliced: For quick pickling to add a tangy crunch that wakes up the palate.
1 cup apple cider vinegar: Essential for that perfect pickled onion tang.
1 tsp salt and 2 tsp white sugar (for pickling): Balances acidity and sweetness in the onions.
2 cups full-fat Greek yoghurt: The creamy base of the yoghurt ranch dressing, adding richness and freshness.
3 tbsp extra virgin olive oil: Adds silkiness to the dressing and richness to the kale marinade.
1 garlic clove, minced: Gives a savory punch to the yoghurt dressing.
1/4 cup fresh chives and 1/4 cup fresh dill, finely chopped: These herbs bring that luscious green freshness and fragrant aroma.
1/2 tsp each onion powder, garlic powder, salt, black pepper (for dressing): Seasoning that rounds out the flavors beautifully.
1 1/2 tsp white sugar (for dressing): Just a hint to balance acidity.
3 tbsp lemon juice: Adds zing and brightness to the dressing.
4 cups packed kale, torn into bite-size pieces: Robust greens that hold up well to marinating, adding texture and nutrition.
2 tsp extra virgin olive oil (for kale): Helps tenderize the kale for a softer bite.
Pinch of salt (for kale): Enhances the greens’ natural flavor.
2 pieces of fruit (nectarines, peaches, grapefruit, or blood oranges): Choose ripe, juicy options to add bursts of natural sweetness and color.
10 cups cos lettuce or romaine, torn into bite-size pieces: Provides a fresh, crisp base for the salad.
1 small fennel, shaved: Adds a subtle licorice crunch for intrigue.
1 handful snow pea sprouts (optional): For a delicate, fresh garnish.
3/4 cup shredded parmesan: Adds a savory, nutty finish that ties everything together.

How to Make Celebration Salmon Salad with Yoghurt Ranch Dressing

Step 1: Flake the Salmon

Start by gently breaking the hot smoked salmon into large chunks using two forks. This flaking technique keeps the delicate texture intact, letting the smoky flavor shine through in every bite rather than turning into a mushy mess.

Step 2: Prepare the Yoghurt Ranch Dressing

Whisk together the Greek yoghurt, extra virgin olive oil, minced garlic, fresh chives, dill, onion powder, garlic powder, salt, black pepper, white sugar, and lemon juice in a bowl. The combination is creamy, herbaceous, and zesty with just the right hint of sweetness. Let the dressing sit for about 20 minutes so all those glorious flavors meld perfectly.

Step 3: Quick Pickle the Onions

In a separate bowl, toss the thinly sliced red onions with apple cider vinegar, salt, and sugar. Set aside for at least an hour, allowing the onions to soften and develop a lively tang. If you’re short on time, slicing the onions finely will help speed up the pickling process.

Step 4: Marinate the Kale

Place the torn kale leaves in a large bowl and drizzle with olive oil and a pinch of salt. Massage the oil and salt into the leaves with your fingers, working gently to soften the kale. This step is crucial to mellow out the kale’s toughness, giving it a tender, almost silky texture. Let it sit for 30 minutes or until softened.

Step 5: Prepare the Fruit

Depending on your fruit choice, prepare accordingly. For nectarines or peaches, halve and slice finely to create sweet, juicy ribbons. If using grapefruit or blood oranges, segment them carefully, then squeeze the remaining juice out of the membranes and fold it into the dressing for an extra citrus kick.

Step 6: Assemble the Salad

Combine the cos lettuce, marinated kale, shaved fennel, and half of the pickled onions in a large bowl. Drizzle about one cup of the yoghurt ranch dressing and one-third cup of parmesan over the greens. Toss everything gently to ensure even coverage. Taste and adjust with more parmesan, salt, or dressing as you prefer.

On a serving platter, start by piling half of the dressed greens. Flake half the salmon and sprinkle half the sliced fruit over the top. Scatter some pickled onions for brightness. Layer the remaining dressed greens, salmon, and fruit, then add any leftover onions. Drizzle more dressing if you like and scatter snow pea sprouts and the remaining parmesan over the top. Leave it on the table and watch your guests dive right in!

How to Serve Celebration Salmon Salad with Yoghurt Ranch Dressing

Garnishes

This salad is a feast for the senses, so garnishes only add to the visual and flavor appeal. Snow pea sprouts bring a fresh, crisp texture, while extra parmesan shreds give a nutty, savory kick. For a colorful touch, sprinkle microgreens or a few edible flowers on top — they offer a hint of elegance without stealing the show.

Side Dishes

Keep your sides light and complementary. A warm, crusty baguette or garlic bread provides a perfect vehicle for soaking up any leftover dressing. A simple lemon-herb quinoa or lightly roasted asparagus will also round out the meal without overwhelming the salad’s delicate balance.

Creative Ways to Present

For a special occasion, consider serving this salad layered in a large, clear glass bowl so the beautiful colors and textures are visible from the side – it’s stunning! Alternatively, compose individual salads in small bowls or plates for a more formal dinner. You can even serve the dressing on the side in a pretty jar, giving guests control over their flavors.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of the Celebration Salmon Salad with Yoghurt Ranch Dressing, store them in an airtight container in the fridge. Because the dressing is yoghurt-based and the salad contains fresh fruit and tender greens, it’s best consumed within 1 to 2 days for the freshest flavor and texture.

Freezing

This salad is best enjoyed fresh, so freezing is not recommended. The delicate leafy greens, fruit, and creamy dressing will lose their texture and freshness once thawed, and the salmon’s flaky quality might suffer as well.

Reheating

Since this is a cold salad, reheating is not necessary or recommended. If you prefer, you can enjoy leftover salmon gently warmed on its own and toss it into a freshly made salad or grain bowl for a quick new meal hit.

FAQs

Can I use fresh salmon instead of hot smoked salmon?

While fresh salmon is delicious, hot smoked salmon brings that signature smoky depth and an easier, ready-to-eat texture that really elevates the salad. If you only have fresh salmon, poach or grill it gently, then cool before flaking to mimic the effect.

Is the yoghurt ranch dressing suitable for people with lactose intolerance?

Traditional Greek yoghurt does contain lactose, but some brands offer lactose-free versions. Alternatively, you could experiment with plant-based yoghurts such as coconut or almond, though the flavor and texture will differ slightly.

Can I substitute kale with other greens?

Yes! While kale adds a robust texture and nutrients, you could use spinach, mixed baby greens, or even crunchy cabbage to suit your preference. Just remember that kale holds up best when massaged, so other greens may not require the same treatment.

How far in advance can I prepare the salad components?

You can prepare the yoghurt ranch dressing and quick pickled onions up to 24 hours ahead to deepen the flavors. Kale can be massaged and stored for a day as well. For the best texture, assemble the full salad just before serving.

What fruit works best in the Celebration Salmon Salad with Yoghurt Ranch Dressing?

Choose ripe stone fruits like nectarines or peaches for natural sweetness, or citrus fruits like grapefruit and blood oranges for a bright, tangy contrast. The choice depends on your mood and season, but juicy, fresh fruit always shines in this salad.

Final Thoughts

The Celebration Salmon Salad with Yoghurt Ranch Dressing is a true joy to make and eat – a celebration of textures, colors, and fresh flavors all in one bowl. Whether hosting friends or treating yourself to a nourishing meal, this salad never fails to impress with its balance of smoky, creamy, crisp, and sweet notes. I can’t wait for you to try making it your own and share it around your table!