Description
This bright, tangy, and refreshing Salmon Cucumber Salad is made with celery, cucumbers, and green onions. To top it off, literally, we add a dairy-free dressing that consists of lemon juice, coconut milk, garlic, and fresh dill. Enjoy it by itself or add it to wraps and sandwiches! {Paleo-friendly}
Ingredients
Scale
Salad base:
- 2 tablespoons coconut oil or olive oil
- Pinch of sea salt, optional
- 4 salmon fillets
- 2 cups cucumbers, diced
- 2 cups cup celery, diced
- 1/2 cup green onions
Salad dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 cup coconut milk
- 1/4 cup fresh dill sprigs, loosely packed
- 1–2 cloves fresh pressed garlic, optional
- 1/4 teaspoon sea salt, more or less to taste
Instructions
- If using frozen salmon then thaw according to package instructions. Melt coconut oil in a skillet with a pinch of sea salt, if desired, and add the salmon fillets. Sauté on one side for about 4-5 minutes. Then flip each fillet over and sauté for another 4 minutes. You know the salmon is done when it begins to flake easily with the touch of a fork. Transfer the salmon to a plate to let cool. Once the salmon has cooled enough to handle, begin gently flaking the fillets with a fork.
- Next, dice the cucumbers and celery and set aside. If I am working with frozen salmon, I’ll do this step as the salmon thaws.
- In a separate bowl, whisk together the olive oil, lemon juice, coconut milk, fresh dill sprigs, garlic, and sea salt. In a large bowl, combine cucumbers, celery, and green onions with the dressing. Toss together to evenly coat the ingredients. Then gently stir in the flaked salmon.
- Keep refrigerated and enjoy within approximately 3-4 days.
Notes
- If planning to eat this salad throughout the week, add salmon and dressing just prior to serving.
- For a thicker dressing, use the cream portion of the full-fat coconut milk. You can achieve this by chilling a can of full-fat coconut milk in the refrigerator (do not shake!). Then skim the cream that rises to the top and use that in the dressing.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Salads
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 2g
- Sodium: 270mg
- Fat: 19g
- Saturated Fat: 6g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 55mg