Ingredients

500g / 1 lb hot smoked salmon (store bought, any flavour)

1 small red onion, halved then finely sliced

1 cup (250 ml) apple cider vinegar (enough to just cover onion, can substitute white wine vinegar)

1 tsp salt

2 tsp white sugar

2 cups Greek yoghurt (full fat recommended)

3 tbsp extra virgin olive oil

1 garlic clove, minced

1/4 cup fresh chives, finely chopped

1/4 cup fresh dill, finely chopped

1/2 tsp each onion powder, garlic powder, salt, black pepper

1 1/2 tsp white sugar

3 tbsp lemon juice

4 cups (packed) kale, torn into bite size pieces

2 tsp extra virgin olive oil

Pinch of salt

2 pieces fruit – nectarines, peaches, grapefruit, or blood oranges (choose ripe and juicy, or substitute with regular oranges)

10 cups cos lettuce / romaine, torn or cut into bite size pieces

1 small fennel, shaved (0.5 mm / 1/5″ thickness) or finely sliced

1 handful snow pea sprouts (optional)

3/4 cup (75g) parmesan, shredded

Instructions

Step 1: Flake the salmon using two forks into large chunks.

Step 2: Prepare the Yoghurt Ranch Dressing by mixing Greek yoghurt, olive oil, garlic, chives, dill, onion powder, garlic powder, salt, black pepper, white sugar, and lemon juice in a bowl. Adjust olive oil and lemon juice to taste. Let it rest for 20 minutes.

Step 3: Pickle the onions by placing sliced red onion in a bowl with apple cider vinegar, salt, and sugar. Toss to coat well and set aside for 1 hour or until the onions soften. Drain before using.

Step 4: Massage the kale with olive oil and a pinch of salt in a large bowl. Use your fingers to coat all the leaves evenly. Let it sit for 30 minutes or until the kale softens.

Step 5: Slice the fruit. For nectarines or peaches, halve and finely slice. For grapefruit or blood oranges, segment the fruit carefully and squeeze the remaining juice from the membranes, then mix that juice into the dressing.

Step 6: In a large bowl, combine lettuce, marinated kale, fennel, and half of the pickled onions. Drizzle about 1 cup of the dressing and 1/3 cup of parmesan over the mix. Toss well to coat evenly. Taste and adjust parmesan, salt, or dressing as preferred.

Step 7: On a serving platter, pile half the dressed lettuce mixture. Scatter half of the flaked salmon and half of the fruit on top. Add some of the remaining pickled onions.

Step 8: Top with the remaining lettuce mixture, salmon, fruit, and pickled onions as desired.

Step 9: Drizzle with some of the remaining dressing and scatter over snow pea sprouts if using. Sprinkle with the rest of the parmesan. Serve the remaining dressing on the side and let everyone help themselves.

Tips & Variations

Massaging the kale is key to softening its texture and reducing bitterness, making it more enjoyable in salads.

If you’re short on time, slice the onions very thinly to speed up the pickling process.

Feel free to swap the fruit based on what’s in season – ripe peaches or juicy citrus all work beautifully.

For a dairy-free option, substitute Greek yoghurt with a plant-based yoghurt and omit parmesan or use a vegan alternative.

FAQs

Can I use cold smoked salmon instead of hot smoked salmon?

Yes, you can use cold smoked salmon, but the flavor and texture will be different. Hot smoked salmon has a firmer texture and smoky flavor that works well in this salad.

Can I prepare this salad in advance?

Partially. You can prepare the dressing, pickle the onions, and marinate the kale up to a day ahead. However, assemble the salad just before serving to keep the greens crisp and the salmon fresh.