Celebration Salmon Salad with Yoghurt Ranch Dressing
Prep
30m
·
Cook
5m
·
Total
35m
About This Recipe
This Celebration Salmon Salad with Yoghurt Ranch Dressing is a showstopper! Hot smoked salmon, marinated kale, fresh fruit, and crisp vegetables are drizzled with a creamy yoghurt ranch dressing. Perfect for a special occasion or a delicious and healthy weeknight meal.
Ingredients
(Servings:
5)
Scale
Convert
Quick Pickled Onion
Yoghurt Ranch Dressing
Marinated Kale
Salad
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories490kcal24%
-
Fat25g38%
-
Saturated Fat8g40%
-
Carbohydrates35g11%
-
Fiber7g28%
-
Sugar20g40%
-
Protein30g60%
-
Cholesterol90mg30%
-
Sodium750mg31%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Hot Smoked Salmon - not to be confused with smoked salmon slices, hot smoked salmon looks like cooked salmon fillets. Which it is - cooked in a smoker to infuse with terrific smoked flavour, and seasoned all the way through. Special treat for special occasion!
2. KALE: Tear the leaves off the thick stalk running down the middle of each leaf, then tear into bite size pieces. Measure the kale by packing the torn pieces into measuring cups. This is a terrific easy way to prepare raw kale for salads.
3. Cos / romaine lettuce - use 4 baby ones if you can (sweeter leaves and better shape), or 2 large ones.
4. Parmesan - I like using the store bought finely shredded (looks like very thin batons). Or freshly grated.
5. Preparing ahead: Salmon, marinated kale, dressing and pickled onions can all be done the day before (dressing can be done 48 hours before). Chopped lettuce can also be done the day before - wash, dry, chop, place in containers or sealed bags in crisper drawer of fridge.
Fruit slicing best done close to serving. Then assemble on the day.
Dressed salad lasts longerthan most salads because the yogurt dressing doesn't wilt the leafy greens like normal salad dressings. Still good even 1 hour after dressing. After 3 hours, leaves not quite as perky but still not soggy - people happily take leftovers for the next day!
6. Nutrition is for meal size portions, assuming this serves 5. If it's part of a banquet, it will go much further.
2. KALE: Tear the leaves off the thick stalk running down the middle of each leaf, then tear into bite size pieces. Measure the kale by packing the torn pieces into measuring cups. This is a terrific easy way to prepare raw kale for salads.
3. Cos / romaine lettuce - use 4 baby ones if you can (sweeter leaves and better shape), or 2 large ones.
4. Parmesan - I like using the store bought finely shredded (looks like very thin batons). Or freshly grated.
5. Preparing ahead: Salmon, marinated kale, dressing and pickled onions can all be done the day before (dressing can be done 48 hours before). Chopped lettuce can also be done the day before - wash, dry, chop, place in containers or sealed bags in crisper drawer of fridge.
Fruit slicing best done close to serving. Then assemble on the day.
Dressed salad lasts longerthan most salads because the yogurt dressing doesn't wilt the leafy greens like normal salad dressings. Still good even 1 hour after dressing. After 3 hours, leaves not quite as perky but still not soggy - people happily take leftovers for the next day!
6. Nutrition is for meal size portions, assuming this serves 5. If it's part of a banquet, it will go much further.
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