Smoked Salmon Salad Bowl

A beautiful and nutritious salad bowl with smoked salmon, sweet potato wedges, dill, avocado and a spicy beetroot dip. AIP compliant, paleo and nut, nightshade and dairy-free.

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You know I'm one of Florette's 'Friends of Florette' bloggers, right? 

Each month I'm challenged to come up with a recipe for you all with a different theme to help inspire you all to eat more healthy salads and greens. 

This month - May - the challenge is to create a healthy salad that's full of colour. They provided the salad and I created this.


Smoked Salmon Salad Bowl

I think that's colourful, alright. 

Check out the oranges, reds, greens, purples and yellows.  


This salad is probably one of the most beautiful bowls of food I've eaten. 

Smoked Salmon Salad Bowl

There's smoked salmon, sweet potato wedges, avocado, asparagus, lemon, dill and a spicy beetroot dip. I chose Florette's Sweet and Crunchy salad bag because of the purple of the cabbage, the orange carrot and the sweet, crunchy leaves. 

Colour, texture, nutrition, flavour - it's all here. I hope you love it. 

Smoked Salmon Salad Bowl
Serves 2
2 handfuls Florette's Sweet and Crunchy Salad
4 asparagus spears, trimmed
1 medium sized sweet potato, washed
1 tsp olive oil
pinch of salt
1 avocado
3 slices smoked salmon 
3 whole radishes
3-4 springs of fresh dill
1 cooked beetroot (from a vacuum pack)
1 teaspoon creamed horseradish (or a pinch of freshly grated horseradish root)
pinch of salt
1 lemon, cut in half

First, roast the asparagus and sweet potato wedges. Line a shallow roasting tray with foil or greaseproof paper and preheat the oven to gas mark 6/200ºC/400ºF. Cut the asparagus into 2 inch pieces and scatter them in the tray, and then cut the sweet potatoes, leaving the skin on, into thin wedges. Drizzle with olive oil and sprinkle over some sea salt and slide into the oven. Roast for 20 minutes, giving at all a shake about half way through. 

To make up the salad bowl, first place a handful of the Sweet and Crunchy salad in each bowl. Peel and de-stone the avocado and slice. Roll up the salmon slices into cigar-shapes and then cut each one in half. Stand these up in the bowl and arrange the other ingredients around them. Tuck in the radishes and the dill. 

To make the beetroot dip, place the cooked beetroot in a blender with the horseradish, salt and a trickle of the pink juices in the beetroot pack, and blitz until blended. Pour into a small ramekin or dipping bowl and add to the bowl. 

Serve, with the lemon half on the side for squeezing. 

You might like my other Florette challenges, like this hidden greens chocolate smoothie and this creamy pesto tofu salad

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