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5 from 2 votes

Ingredients

  • 6 cups shredded bibb lettuce (or romaine)
  • 1 large avocado cut into thin slices
  • 5 radishes washed, trimmed and cut into thin slices
  • 1/2 large cucumber cut into thin slices

Pickled Onions

  • 1 medium red onion thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1/4 tsp salt
  • 1/2 tsp black peppercorns

Creamy Dill Dressing

  • 1/3 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp lemon juice
  • 1 clove garlic
  • 2 tbsp fresh dill
  • 1 tbsp fresh parsley
  • 1/4 tsp salt
  • 1/2 tsp pepper

Salmon

  • 300 grams salmon fillet
  • 1 tbsp olive oil
  • pinch salt & pepper

Instructions

Pickled Onions

  • In a small sauce pan on high heat combine the apple cider vinegar, water, salt and peppercorns and bring to a boil. Place the thinly sliced red onion in a bowl and once the liquid is boiling, pour it into the bowl. Let the onions marinate for at least 20 minutes. 

Creamy Dill Dressing

  • Combine all of the dressing ingredients in a blender and blend until smooth. Taste and adjust the flavour with more salt or lemon depending on your preferences. Store in the fridge until ready to use. 

Salmon

  • Heat the olive oil in a pan on medium heat. Season the salmon with the salt and pepper and then cook the salmon for 3 minutes per side until cooked through. Remove the salmon from the pan, place on a board and break into flakes using a fork. 

Salad

  • Place the shredded lettuce in a bowl, top with the radishes, sliced avocado, cucumber, flaked salmon, pickled onion and toss with the dressing right before serving.