I have been in search of an alternative to chicken salad for a long time. One day I had extra grilled salmon and cucumbers on hand. So, I went into my pantry, grabbed a few ingredients, and prepared my first cucumber salmon salad. After a couple of tries on separate occasions, I crafted the perfect cucumber salmon recipe. 

Salmon and cucumbers are a perfect match. They come together perfectly in a salad form. The crunch from cucumbers and celery and buttery soft salmon goes along perfectly. Now top it with a dairy-free creamy dressing, and you’ll have an irresistible salad to eat. This Cucumber Salmon Salad is a perfect twist on traditional chicken salad.

Although, this is a perfect summer salad. Hello! It would be fantastic for BBQ parties. I like to make it year-round and keep it in my refrigerator for an easy protein-rich lunch. It’s perfect in wraps and for sandwiches.

Want to know what the magic recipe is? It’s listed below.

Ingredients

• 4 five oz. Salmon fillets
• 2 cucumbers 
• 4 celery stalks
• 3 green onions
• 1 tbsp. coconut oil 
• 1 tbsp. olive oil.
• 2 lemons
• 4 tbsp. full-fat coconut milk
• Dill sprigs
• 3 cloves garlic
• Salt and pepper to taste. sea salt. 

Instructions

• Marinate the salmon fillets with juice of one lemon and minced garlic cloves.
• Bake in 350-degree F oven for 20 minutes. Set aside and let it cool down.
• Slice the cucumbers and celery and set aside. 
• Combine olive oil, juice of second lemon, coconut milk, fresh dill sprigs, garlic, and sea salt. Wisk until evenly mixed. 
• In a large bowl, combine cucumbers, celery, green onions, and flaked salmon. 
• Drizzle dressing over the top and toss together to evenly coat the ingredients.