Copper River Smoked Salmon Salad
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Arugula, Pasta Shells, Tomatoes, Avocado “Melon Balls,” Creamy Chili Sauce
By Lori Hirsch Stokoe
What truly elevates this salad is the Copper River Salmon—it’s the undeniable star.
⭐️⭐️⭐️ The salad itself is simple to assemble, with each ingredient carefully chosen to let
the smoked salmon take center stage. Peppery arugula, tender mini pasta shells,
vibrant cherry tomatoes, and fun avocado melon balls all play their parts in harmony. A
light lemon and olive oil dressing keeps things fresh, while a side of creamy chili sauce
adds an extra layer of flavor.
Ingredients
- mini pasta shells, cooked, at room-temp
- arugula
- olive oil
- sea salt and fresh ground pepper
- cherry tomatoes, halved
- ripe avocado
- copper river smoked salmon (log cabin sockeye)
- lemon
- chives, chopped
- sour cream
- mayonnaise
- calabrian or other chili sauce
Method
- Toss pasta shells and arugula with olive oil, salt and pepper. Then place on a serving plate. Nestle cherry tomatoes in the arugula.
- Using a melon baller, scoop out balls of avocado and arrange in the salad.
- Break salmon into bite-sized pieces and place on top of the salad. Squeeze lemon juice over the whole salad. Add a few grinds of black pepper. Sprinkle with chives.
- Mix equal amounts of sour cream and mayonnaise together, add chili sauce to taste.
- Finish with a squeeze of lemon and salt and pepper to taste. Serve creamy chili sauce on the side.