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Delicious smoked salmon salad with creamy dressing, fresh vegetables, and bagel chips.

Smoked Salmon Salad with Cream Cheese Dressing

A quick and delightful salad featuring smoky salmon, fresh vegetables, and a creamy dressing that brings the flavors of a bagel shop right to your table.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Lunch, Salad
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Salad Base
  • 6-8 ounces Smoked salmon Peppered varieties work well too.
  • 4 cups Greens (romaine, baby spinach, arugula, or a mix)
  • 1 cup Cucumber, sliced or diced
  • 1 cup Cherry tomatoes, halved
  • 1/4 medium Red onion, thinly sliced
  • 2 tablespoons Capers (optional) Adds extra saltiness, very 'bagel shop'.
  • 2 tablespoons Fresh dill or chives For garnishing.
  • 1 cup Bagel chips, croutons, or toasted bagel pieces For crunch.
Dressing
  • 4 ounces Cream cheese, softened Soften at room temperature for smoother mixing.
  • 1/4 cup Greek yogurt or sour cream To loosen up the dressing.
  • 1 tablespoon Lemon juice
  • 1 teaspoon Dijon mustard Just a little for flavor.
  • 1/4 teaspoon Garlic powder or a tiny grated garlic clove
  • to taste Salt and black pepper Adjust according to taste.
  • as needed tablespoons Water or milk To adjust the dressing texture.

Method
 

Preparation
  1. Make the dressing first. In a small bowl, mix softened cream cheese with Greek yogurt or sour cream, lemon juice, Dijon, garlic, pepper, and a splash of water until smooth and creamy. Adjust the consistency with more water if needed.
  2. Prep the salad base by adding the greens to a large bowl and tossing in cucumber, tomatoes, red onion, and herbs.
Assembly
  1. Add the smoked salmon last, tearing it into bite-sized pieces for better texture.
  2. Drizzle a little dressing over the salad and toss gently. Top with capers and bagel chips right before serving.
  3. For extra flavor, consider adding a pinch of extra dill and a squeeze of lemon on top.

Notes

This salad holds up well, and can be made ahead by keeping the smoked salmon and bagel chips separate until serving. Adjust salt in the dressing according to the saltiness of the salmon and chips.