Anti Inflammatory Smoked Salmon Salad with Capers and Lemon-Herb Dressing
This salad is a genuinely beautiful plate — peppery arugula, silky smoked salmon, creamy avocado, and briny capers all pulled together by a bright lemon-herb dressing that you whisk up in about two minutes. Every single ingredient here is doing real work from an anti-inflammatory standpoint: omega-3-rich salmon, heart-healthy olive oil, fresh dill, and avocado make this far more than a pretty bowl of greens. The Dijon-lemon dressing replaces anything sugary or processed, so you get bold flavor without ingredients that work against you. Capers add a punchy, salty pop that makes the whole thing taste like something you'd order at a coastal café, not a wellness meal you're forcing yourself to eat. Toasted pumpkin seeds on top add a satisfying crunch and a little extra nutritional lift if you want them. It comes together in minutes, serves four, and looks impressive enough for guests while being simple enough for a weeknight dinner.
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- ¼ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
For the salad
- 5 oz baby arugula
- 1 english cucumber, thinly sliced into half-moons
- ¼ red onion, very thinly sliced
- 2 tbsp capers, drained
- 8 oz smoked salmon, torn into bite-sized pieces
- 2 tbsp fresh dill, roughly chopped
- 1 avocado, pitted, peeled, and sliced
For serving
- 1 tbsp toasted pumpkin seeds (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, grated garlic, salt, and pepper until the dressing is smooth and emulsified.
- 2
Add the arugula, cucumber, red onion, capers, and dill to a large mixing bowl. Drizzle with about two-thirds of the dressing and toss gently until the leaves are lightly coated.
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