Flavorful hot smoked salmon, tangy goat cheese, velvety avocado, red onion, chives, wild rice and arugula all tossed in a creamy, herby garlic dill dressing and topped with a runny fried egg. This smoked salmon salad is an easy healthy meal perfect for brunch, lunch, or dinner.
Why You’ll Love it:
- Healthy– with salmon, avocado, and an egg this salad is packed with healthy fats & protein. Arugula gives a boost of antioxidants and wild rice a bit of extra fiber.
- Warm Runny Egg– in contrast with the cool salad ingredients gives a bit of comfort in every bite.
- Creamy, Tangy Dressing– full of fresh dill and garlic cloves that go so well with the savory smoked salmon.
- Great for Company– this salad is just plain beautiful, and easy enough to serve as a dinner or Sunday brunch salad for multiple guests.
Ingredient Notes:
- Smoked Salmon– smoked & cured salmon come in a variety of forms, but there are two main types you will find- cold smoked or hot smoked. Cold smoked has a silky, almost chewy texture with a slightly salty, buttery flavor. Hot smoked salmon is soft and flaky with a much deeper smokey flavor. For this salad, Ive used hot smoked, but use whichever is your favorite.
- Goat Cheese– a rich and tangy soft cheese made from goat’s milk.
- Arugula– arugula has a stronger flavor than most salad greens- often described as peppery and peanuty with a bit of spice. It gives a wonderful contrast to the creamy, cool dressing in this salad.
Substitutions & Variations:
- For a milder green– use roughly chopped fresh spinach or spring mix.
- Instead of wild rice– brown rice, brown basmati, quinoa, or farro can be used.
- Substitute goat cheese– with feta or cream cheese.
- For bottled dressing– Cucumber Dill Dressing, Tzatziki, or Green Goddess Dressing work well.
Tips & Recipe Notes:
- Homemade Creamy Garlic Dill Dressing will last in the refrigerator in an air tight container for up to 3 days.
- If making ahead of time, store salad (without avocado) and dressing separately. Add avocado, dressing, and fried egg just before serving.
- If serving a crowd, use a large non-stick frying pan that will hold up to four eggs at a time.
- For a lunch idea, Smoked salmon salad is awesome in a tortilla as a wrap!
More Salad Recipes You Will Love:
- Mediterranean White Bean Salad with Feta Dressing
- Portillo’s Chopped Salad
- Roasted Broccoli, Butternut Squash & White Bean Salad
- Grilled Sweet Pepper Panzanella Salad with Whipped Feta
- Roasted Salmon & Cauliflower Salad
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
If you try this recipe, please leave a star rating and review in the recipe card below! I always appreciate your feedback. Follow me on Instagram and Pinterest for more garlic goodness and travel inspiration!
Smoked Salmon, Goat Cheese, and Avocado Brunch Salad with Creamy Garlic Dill Dressing
Flavorful hot smoked salmon, tangy goat cheese, velvety avocado, red onion, chives, wild rice and arugula all tossed in a creamy, herby garlic dill dressing and topped with a runny fried egg. This smoked salmon salad is an easy healthy meal perfect for brunch, lunch, or dinner.
Ingredients
For Salad:
- 4-6 oz Smoked Salmon hot or cold
- 4 cups arugula
- 1 cup wild rice cooked
- 1 avocado diced
- 1 green onion thinly sliced
- 2 tbsp chives sliced
- 1/2 cup red onion thinly sliced
- 1/2 cup crumbled goat cheese
For Dressing:
- 3 tbsp buttermilk
- 3 tbsp sour cream
- 1 tbsp mayo
- 2 tsp fresh dill finely chopped
- 1-2 tsp minced garlic
- 1 tsp pickle relish
- 1/2 tsp Worcestershire sauce
- kosher salt to taste
- fresh cracked pepper to taste
For Fried Egg:
- 1 tbsp butter
- 2 large eggs
- Kosher Salt & Pepper
Instructions
- Make Dressing– in a small mixing bowl add buttermilk, sour cream, and mayo. Whisk until well blended and smooth. Add remaining dressing ingredients and whisk again. Refrigerate until ready to use.
- Mix Salad– in a large mixing bowl, toss all salad ingredients to combine. Drizzle half of the dressing over salad. Toss again. Add more dressing as needed.
- Fry Eggs– for over easy eggs, melt 1 tbsp butter in a non-stick frying pan over medium heat. Add eggs to pan, sprinkle with salt and pepper, and cook until whites are nearly set, about 2 minutes. Carefully slide a spatula under one egg, making sure it is under the yolk, and gently flip. Repeat with other egg. Sprinkle again with salt & pepper and continue cooking about 30 seconds more. Remove from heat.
- Plate & Serve
Notes
- Smoked Salmon– smoked & cured salmon comes in a variety of forms, but there are two main types you will find- cold smoked or hot smoked. Cold smoked has a silky, almost chewy texture with a slightly salty, buttery flavor. Hot smoked salmon is soft and flaky with a much deeper smokey flavor. For this salad, Ive used hot smoked, but use whichever is your favorite.
- Goat Cheese– a rich and tangy soft cheese made from goat’s milk. Substitute goat cheese with feta or cream cheese.
- Arugula– arugula has a stronger flavor than most salad greens- often described as peppery and peanuty with a bit of spice. It gives a wonderful contrast to the creamy, cool dressing in this salad. For a milder green use roughly chopped fresh spinach or spring mix.
- Over Easy Eggs– are gently fried on both sides so that the yolk remains runny.
- Instead of wild rice– brown rice, brown basmati, quinoa, or farro can be used.
- For bottled dressing– Cucumber Dill Dressing, Tzatziki, or Green Goddess Dressing work well.
- Homemade Creamy Garlic Dill Dressing will last in the refrigerator in an air tight container for up to 3 days.
- If making ahead of time, store salad (without avocado) and dressing separately. Add avocado, dressing, and fried egg just before serving.
- If serving a crowd, use a large non-stick frying pan that will hold up to four eggs at a time.
- For a lunch idea, Smoked salmon salad is awesome in a tortilla as a wrap!
Tried this recipe?Let me know how it was!
