A bright and nourishing tavern salad that feels like the first breath of spring after a long winter. Flaky roasted salmon rests atop tender kale, crisp cucumbers, and thin slices of sweet apple, while a creamy tzatziki dressing brings everything together with lemon, garlic, and fresh dill.
This salad is light yet satisfying—rich in protein, fiber, and healthy fats—making it the sort of dish a wandering traveler might enjoy in a sunlit courtyard outside the tavern.
This dish is perfect to enjoy during the first few evenings of spring; when you are craving something fresh, tangy, and touched by magic. Enjoy for lunch at a picnic, or a feast in the evening -- it's pretty versatile!
Ingredients
~*~*~*~* see recipe card for quantities ~**~*~*~*~
Salad
- cooked salmon
- kale
- apples
- cucumber
- red onions
- seeds or nuts of choice (I used pumpkin seeds)
Tzatziki Dressing
- greek yogurt
- olive oil
- lemon juice
- graded garlic
- sea salt
- black pepper
- chopped dill
- grated cucumber
Instructions
- Preheat the oven to 425°F. Place the salmon on a parchment-lined baking sheet, brush lightly with olive oil, and season with salt and pepper. Bake for about 12 minutes, until flaky.
- Remove kale from the stems and chop. Place in a bowl and massage with olive oil, salt, pepper, and lemon juice for about 1 minute until softened.
- Thinly slice the apples and cucumbers and dice the red onion. In a small bowl, mix the Greek yogurt, olive oil, lemon juice, grated garlic, grated cucumber, chopped dill, salt, and pepper to make the tzatziki dressing.
- Flake the cooked salmon and toss with the kale and cucumbers. Plate the salad, arrange apple slices on top, add dollops of tzatziki, then finish with nuts or seeds, olive oil, and fresh black pepper. Enjoy!
Hint: When making the tzatziki dressing, squeeze excess water from the grated cucumber before mixing it into the yogurt. This keeps the dressing thick, creamy, and flavorful instead of watery.
Substitutions
- Salmon: Grilled chicken, smoked trout, or roasted chickpeas work well if you want a different protein.
- Kale: Baby spinach, arugula, or mixed greens can be used for a softer salad base.
- Greek Yogurt: Use dairy-free yogurt (like coconut or almond yogurt) for a dairy-free tzatziki.
- Dill: Fresh parsley or mint can be used if you don’t have dill.
- Apples: Pears make a lovely substitute and add similar sweetness.
- Nuts & Seeds: Try walnuts, almonds, sunflower seeds, or pumpkin seeds for crunch.
- Substitutions
- Salmon: Swap with grilled chicken, smoked trout, canned salmon, or roasted chickpeas for a plant-based option.
- Kale: Baby spinach, arugula, or mixed greens work well if you prefer a softer salad base.
- Greek Yogurt: Use dairy-free yogurt (such as coconut or almond yogurt) for a dairy-free dressing.
- Apples: Pears or thinly sliced fennel can provide a similar crisp sweetness.
- Nuts & Seeds: Try walnuts, almonds, sunflower seeds, pumpkin seeds, or sesame seeds for crunch.
- Dill: Fresh parsley or mint can be used if dill isn’t available.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls (at least 2)
- Knife and cutting board
- Spoon or spatula for mixing
- Grater (for cucumber and garlic)
- Measuring spoons/cups
Salmon Apple Sprite Salad
Equipment
- Baking Sheet
- Parchment Paper
- mixing bowls
- knife and cutting board
- Grater
- spoon or spatula
- measuring spoons and cups
Ingredients
Salad
- 1 salmon fillet about 8-10 oz, cooked
- 2 cups kale stems removed and chopped
- 1 apple thinly sliced into half moons
- ½ cup cucumber thinly sliced
- 2 tbsp red onion diced
- nuts or seeds of choice to garnish
Tzatziki Dressing
- ½ cup greek yogurt
- 1 tbsp olive oil extra virgin
- 1 tbsp lemon juice
- 1 clove garlic minced or grated
- 2 tbsp grated cucumber dried/drained
- 1 tbsp fresh dill chopped
- salt & pepper to taste
Instructions
- Preheat the oven to 425°F. Place the salmon on a parchment-lined baking sheet and lightly brush with olive oil. Season with salt and pepper and bake for about 12 minutes, or until the salmon flakes easily.
- Remove kale leaves from the stems and roughly chop. Place in a bowl and massage with a drizzle of olive oil, salt, pepper, and lemon juice for about 1 minute until softened.
- Slice the apples and cucumbers into thin half moons and dice the red onion.
- In a bowl, combine Greek yogurt, olive oil, lemon juice, grated garlic, grated cucumber, dill, salt, and pepper to make the tzatziki dressing.
- Flake the cooked salmon and toss with the kale and cucumbers. Plate the salad, arrange apple slices on top, dollop the tzatziki dressing throughout, then garnish with nuts or seeds, olive oil, and freshly cracked black pepper.
Storage
- Store the salad components separately in airtight containers in the refrigerator for up to 2 days.
- Keep the tzatziki dressing in its own container to prevent the salad from becoming soggy.
- Assemble just before serving for the best texture and flavor.
FAQ
A: Yes! Just drain it well and gently flake before adding to the salad.
A: Absolutely. The tzatziki can be made up to 2 days in advance and stored in the refrigerator.
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