Description
This Spring Salmon Salad Platter is a bright and refreshing dish, perfect for Easter or any spring gathering! Crisp mixed greens serve as a fresh base, while juicy blueberries add a hint of natural sweetness. Crunchy walnuts and creamy crumbles of goat cheese create a beautiful balance of flavors and textures, making this salad a standout on any Easter brunch buffet.
Ingredients
Units
Scale
For the Salad
- 4 cups mixed greens (arugula, spinach, or romaine)
- 2 salmon fillets (grilled or roasted)
- 1/2 cup blueberries
- 1/4 cup walnuts (toasted)
- 1/3 cup crumbled goat cheese
- 1/2 cup cucumber (thinly sliced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup radishes (thinly sliced)
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar (or lemon juice)
- 1 teaspoon honey (or maple syrup for vegan)
- 1 teaspoon Dijon mustard
- Salt & pepper to taste
Instructions
-
Prepare the Salmon
- Season salmon fillets with salt, pepper, and a drizzle of olive oil.
- Grill or roast at 200°C (400°F) for 12–15 minutes, until flaky. Let cool slightly.
-
Make the Dressing
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
-
Assemble the Salad
- Arrange mixed greens on a large platter.
- Flake the salmon into large chunks and place on top.
- Scatter blueberries, walnuts, goat cheese, cucumber, red onion, and radishes over the greens.
-
Drizzle & Serve
- Drizzle with dressing just before serving.
- Toss gently and enjoy!
Notes
- Make It Dairy-Free: Swap goat cheese for avocado.
- Crunch Boost: Add toasted pecans or sunflower seeds.
- Extra Freshness: Garnish with fresh dill or mint.
- Meal Prep: Assemble everything ahead but add dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Main Course
- Method: No-Cook (except for salmon)
- Cuisine: Spring, Easter, Healthy
