Spring Salmon Salad Recipe

Name: Spring Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: ½ cup sour cream; ⅓ cup mayonnaise; ⅓ cup milk; 1 tablespoon vinegar; ½ teaspoon curry powder; ¼ teaspoon hot sauce; salad greens; 8 cherry tomatoes, sliced; 1 avocado; lemon juice; 4 hard-boiled eggs, sliced; 1 lb cooked salmon

Servings: persons

½ cup sour cream
⅓ cup mayonnaise
⅓ cup milk
1 tablespoon vinegar
½ teaspoon curry powder
¼ teaspoon hot sauce
salad greens
8 cherry tomatoes, sliced
1 avocado
lemon juice
4 hard-boiled eggs, sliced
1 lb cooked salmon

1
Blend the sour cream, mayonnaise, milk, vinegar, curry powder, and hot sauce in a small bowl.
2
Refrigerate for about an hour to blend flavors.
3
Tear the salad greens into pieces and toss with sliced tomatoes in a bowl.
4
Spoon half of the salad dressing over tomato mixture and toss thoroughly.
5
Peel the avocado and slice in wedges.
6
Sprinkle with lemon juice.
7
Arrange the avocado and egg on greens mixture and mound salmon in middle of salad.
8
Spoon remaining dressing over salmon and garnish with additional cherry tomato slices.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup sour cream, ⅓ cup mayonnaise, ⅓ cup milk, 1 tablespoon vinegar, and more.

Yes, Spring Salmon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spring Salmon Salad

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