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Tasty-style overhead shot of creamy salmon cucumber salad in a white bowl with dill and cucumber

Salmon Cucumber Salad Recipe – The Best 5 Paleo Twists Ever


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  • Author: Anna B.
  • Total Time: 29 minutes
  • Yield: 5 cups 1x
  • Diet: Gluten Free

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
  • 12 cloves fresh pressed garlic, optional
  • 1/4 teaspoon sea salt, more or less to taste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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