Smoked Salmon, Peach & Avocado Salad
This salad was born on one of those days when it’s simply too hot to cook. We’d seen a recipe for a cold smoked salmon and mango salad and liked the idea of it, but not having the right ingredients turned out to be the best part. What followed was an improvised, fridge-led dinner: lemon-macerated onion, herbs, smoked salmon, and a mix of fresh fruit and vegetables that came together into something unexpectedly balanced and satisfying.
It’s fresh, cooling, and quietly substantial — the kind of meal that feels thoughtful without requiring a stove, a plan, or much energy at all.
Ingredients 13
1⁄2 head lettuce, roughly chopped
1⁄2 brown onion (red onion), thinly sliced
1⁄2 lemon juice
1⁄2 cucumber, sliced
1⁄2 tomato, chopped
1⁄2 peach, sliced
1⁄4 avocado, chopped
5 kalamata olives, chopped
1 tin smoked salmon, small, flaked
dried dill, to taste
15 fresh mint leaves, torn
olive oil, for drizzling
salt and freshly ground pepper
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Method 8
Macerate The Onion
Place the sliced in a small bowl and toss with the juice of 1⁄2 lemon. Set aside for a few minutes to soften and mellow the flavour.
Assemble The Salad
Add the to a large bowl. Season lightly with salt and pepper and drizzle with olive oil. Gently toss to coat.
Add the , , , , and chopped to the bowl.
Sprinkle over the dried dill and torn fresh .
Add the (with any remaining ).
Flake the over the top.
Gently toss everything together, keeping the mostly intact.
Taste and adjust seasoning if needed (add more , salt, or pepper).
WhiskTaker's tips
Macerating the onion makes it softer and less sharp, and ties beautifully into the lemony dressing.
The combination of smoked salmon, peach, dill, and mint is fresh, balanced, and surprisingly cohesive.
Best finished with a light crunch (fine breadcrumbs, seeds, or nuts rather than chunky croutons).
