Smoked Salmon Salad with Ranch Dressing

A salad that is crunchy and creamy, salty and sweet, healthy and decadent. I'd say this salad checks all the boxes.


This is the perfect lunch or dinner salad that will keep you satisfied for hours. It has a nice helping of smoked salmon sitting atop a nutrient dense bed of mixed greens, topped with my creamy, healthy ranch dressing, and sprinkled with toasted pepita seeds. Yum!


Finding a high quality smoked salmon is key. Here in Washington, salmon is local and available. I am fortunate to be able to hit a farmer's market on the weekends and grab some fresh, wild caught, smoked salmon. When you are shopping for smoked salmon, look for wild caught for a more sustainable and healthier option.


Benefits of salmon~

  • High in Omega 3 Fats, good for managing weight, reducing inflammation, reducing blood pressure, minimizing heart disease risk, and staving off diseases such as cancer.

  • High in Vitamin B's, great for brain function and heart health.

  • High in Selenium, known to help with bone health and thyroid function.

  • Great source of protein, 22-25 grams per 3.5 oz.


If you can't find a high quality smoked salmon source in your area, or are vegetarian, swapping the salmon out for two hard boiled eggs is quite delightful on this salad. I would just top the salad with a little sea salt when everything is plated.






Smoked Salmon Salad with Ranch Dressing Recipe

Makes 2 servings + extra ranch

Takes 10 minutes to make


Ingredients


Ranch Dressing

  • 3/4 cup olive oil

  • Juice of 1 lemon

  • 2 tablespoons Raw Coconut Aminos OR 1.5 tablespoons tamari + 1/2 teaspoon agave or maple syrup

  • 1/2 cup water

  • 1/2 cup raw sunflower seeds

  • 1 cup raw hemp seeds

  • 3 cloves garlic

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 cup fresh dill, chopped

  • 1/4 cup fresh scallions, chopped

Salad

  • 3-4 oz smoked salmon

  • 4 cups organic mixed greens, washed

  • 1/3 cup pepita seeds


Directions

  1. Warm a small pan over medium heat. Add the pepitas to the pan and cook until toasted, about 3-5 minutes. Watch carefully so they don't burn. Remove from heat.

  2. Create the dressing. Combine all of the dressing ingredients EXCEPT the dill and scallions in a blender or food processor. Blend until smooth, adding water if necessary. Add the dill and scallions and blend for a few seconds so they are incorporated.

  3. Place the greens on two plates (or bowls, if you are like me) and top with desired amount of dressing. Toss it so it is evenly covering the greens. Top with salmon and pepita seeds and enjoy!

Naturally gluten free.

Make it vegetarian by using hard boiled eggs instead of smoked salmon.


Meal Prepping Tip: Be sure greens are washed and dried and then portion into sealed containers with toasted pepita seeds and salmon. Make dressing and keep in a sealed jar. Top salad with dressing right before you eat the salad.

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Located in the greater Seattle area.

Serving people around the world.

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