Description
Smoked Salmon Zucchini Noodle Salad is a refreshing, no-cook meal featuring spiralized zucchini noodles and fresh vegetables tossed in a zesty Cajun mayo dressing, topped with flavorful smoked salmon. This paleo, low-carb dish is perfect for a light lunch or dinner, combining bright citrus, spicy seasonings, and tender smoked fish for a vibrant and healthy salad.
Ingredients
Vegetables and Salad
- 2 zucchini or 1 zucchini & 1 summer squash
- ½ large red onion, peeled and chopped (1 cup chopped)
- 1 cup diced/sliced cherry tomatoes
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons capers (optional)
- Fresh cilantro, torn (optional)
- 1 tablespoon crushed red pepper flakes (optional)
Protein
- 5 ounces smoked wood salmon or hot smoked salmon (skin removed and sliced)
Cajun Mayo Dressing
- ½ cup paleo mayo or red pepper hummus (for egg-free option)
- ½ tablespoon olive oil
- 1 teaspoon minced garlic
- ½ teaspoon paprika
- ¼ teaspoon salt and pepper
- ¼ teaspoon cayenne pepper (or use cajun spice mix instead of paprika and cayenne)
- ⅛ teaspoon onion powder
Instructions
- Prepare the Zucchini Noodles: Wash the zucchini and summer squash, then cut off the stems. Use a spiralizer to create zucchini noodles or a vegetable peeler to make larger flat shavings. Alternatively, julienne the vegetables to create noodle-like strips. Place them in a bowl and gently pat dry with a paper towel to remove excess moisture. Set aside.
- Chop Other Vegetables: Peel and chop the red onion into small pieces and slice the cherry tomatoes. Combine these chopped vegetables with the zucchini noodles in a bowl. Add a squeeze of fresh lemon juice and season with salt and pepper to taste. Toss gently to combine.
- Make the Cajun Mayo Dressing: In a separate bowl, whisk together the paleo mayo (or warmed red pepper hummus if using the egg-free option), olive oil, minced garlic, paprika, onion powder, cayenne pepper, salt, and black pepper. If using hummus, warm it in the microwave for about 20 seconds to soften before mixing.
- Toss Salad with Dressing: Pour the Cajun mayo dressing over the zucchini noodles and chopped vegetables. Toss everything together thoroughly so the noodles and veggies are well coated. Reserve a small amount of dressing to drizzle on top later if you wish.
- Add Smoked Salmon and Garnishes: Arrange the peppered or cajun-spiced smoked salmon slices on top of the dressed salad. Garnish with optional capers, fresh cilantro, and crushed red pepper flakes for added flavor and color. Serve with an extra wedge of lemon on the side for squeezing.
Notes
- Use a spiralizer for traditional zucchini noodles or a peeler for wider ribbons.
- Patting the zucchini noodles dry prevents a watery salad.
- Substitute paleo mayo with red pepper hummus to make the dressing egg-free.
- Adjust the cayenne and paprika amounts to control the spice level.
- Serve immediately for best texture and freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
