Café-Style Smoked Salmon Salad (Paleo, Whole30)

This salad was inspired by one I ate at the Café Neustadt in Prague. It’s an airy, light-infused spot with a large patio and a piano in the hallway, tucked into a courtyard in the Nové Město neighborhood, just a few blocks from our flat. My husband Dave and I had gone there to work and take advantage of their free wi-fi. Post-breakfast slid into late lunch, and I decided to try that day’s special salad: a combo of greens, shrimp, and hard-boiled eggs with an orange-ish, tangy dressing. This is my attempt to share that lunch with you.

This fresh, bright salad tastes like sunny days and serendipity.

But, to be more specific and less poetic, it’s salty-tangy-cool-chewy and all-together refreshing.

Café-Style Smoked Salmon Salad

Serves 2 | Total time: 20 minutes | Whole30 compliant

Tangy Dressing
  • 2 cloves garlic

  • 1/4 cup fresh parsley leaves

  • 1 large egg yolk

  • 2 tablespoons plus 1/2 cup light-tasting olive or avocado oil

  • 3 tablespoons lemon juice

  • 1 teaspoon hot sauce

  • 1/2 teaspoon gluten-free Worcestershire sauce (omit for Whole30)

  • 1 teaspoon paprika

  • 1/4 teaspoon salt

  • pinch ground black pepper

  • 1 head butter lettuce or spring mix

  • 4 scallions

  • 1 large seedless cucumber

  • 1 ripe avocado

  • a few boiled potatoes

  • a handful fresh parsley

  • 4 hard-boiled eggs

  • 8-10 ounces smoked salmon


Make the dressing. Smash and peel the garlic cloves and place them in a pint-size Mason jar with the parsley. Add the egg yolk, 2 tablespoons of the olive oil, the lemon juice, hot sauce, Worcestershire sauce, paprika, salt, cayenne to the jar. Whirl with the stick blender until puréed. With the blender running inside the jar, add the remaining 1/2 cup oil and blend until smooth. Taste and add more salt, pepper, or lemon, if necessary.


Prep the veggies. Wash and pat the lettuce dry, then tear into bite-sized pieces. Thinly slice the scallions, cucumber, avocado, and potatoes. Coarsely chop the parsley.


Prep the protein. Slice the hard-boiled eggs and cut the smoked salmon into bite-sized pieces.


To serve, arrange the veggies on individual serving plates, top with hard-boiled eggs and salmon, the drizzle with the dressing.

You Know How You Could Do That?

This dressing tastes great with seafood like shrimp and crab, too. You can swamp the salmon for either one or a combo of both. You could also replace the smoked salmon with chunks of canned salmon or tuna.

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