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Smoked salmon and avocado salad on a Greek yogurt base with cucumber, capers and dill
Emily Carter

High Protein Smoked Salmon and Avocado Salad

5 from 1 vote
A no-cook smoked salmon and avocado salad with 34g of protein and 13g of net carbs per serving, built on a Greek yogurt base with lemon, dill and capers.
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Prep Time 10 minutes
Servings: 2
Course: Salad
Cuisine: American
Calories: 446
Ingredients Method Notes

Ingredients
  

  • 150 g 5.3 oz cold-smoked salmon
  • 300 g 1¼ cups plain 2% Greek yogurt
  • 200 g 1 large avocado, sliced
  • 200 g 1½ cups cucumber, sliced
  • 200 g about 7 cups mixed salad greens
  • 15 g 1½ tablespoons capers, drained and rinsed
  • 30 g 2 tablespoons fresh lemon juice
  • 15 g ¼ cup fresh dill, chopped
  • 10 g 2 teaspoons extra-virgin olive oil
  • 1 g ½ teaspoon freshly ground black pepper

Method
 

  1. Whisk the Greek yogurt with the lemon juice, half the dill and the black pepper. Do not add salt.
  2. Spread the yogurt across the base of two wide shallow plates.
  3. Rinse the capers briefly under cold water and pat dry.
  4. Slice the cucumber and the avocado, and pile the mixed greens loosely over the yogurt.
  5. Tear the smoked salmon into wide strips and drape it over the greens with the cucumber and avocado.
  6. Finish with the capers, the remaining dill, the olive oil and more black pepper. Serve immediately.

Notes

  • High in sodium at 1,681 mg per serving, about 73% of the WHO daily limit. Almost all of it comes from the smoked salmon, which is cured in salt.
  • Using 100 g of salmon instead of 150 g takes about 470 mg off each serving and leaves the salad at about 29 g of protein.
  • The yogurt is a base rather than a dressing, and it supplies more protein than the salmon does.