Friday, April 18, 2014

Smoked Salmon and Yam Salad with Creamy Chipotle-Lime Dressing

Today I'm going to share with you a recipe from my brand new cookbook! This creamy "potato" salad is so full of flavor and packed with protein (from the salmon) and complex carbohydrates (from the yams) to keep you fueled throughout the day. I like to serve it over salad greens for an easy lunch. For those of you who don't eat fish, I also have a vegan variation using black beans which is equally as good.

The new Whole Life Nutrition Cookbook releases on April 29th! I'm so excited for you all to get a copy of this gorgeous book! I decided to do something fun…..I'm going to be giving away a copy of our book, along with products we recommend, on Facebook everyday during the week before the release date (from the 23rd through the 29th)! Be sure to head over there and like, comment, and share the giveaway photos to enter. Facebook does not show most of my posts in your newsfeed anymore so you will have to actually go to our page and look for my giveaways.

Smoked Salmon and Yam Salad with Creamy Chipotle-Lime Dressing

This is one of our favorite salads to have on hand for meals on-the-go! Take out a portion and place it into a small glass container with fresh salad greens for a healthy lunch. Serve the salad with sliced avocado and lime wedges. If you don't have smoked salmon, use leftover cooked salmon or chicken!

3½ to 4 pounds yams, peeled and cubed
½ pound smoked salmon
1 red bell pepper, stemmed, seeded, and diced
4 to 5 green onions, sliced into rounds
½ cup chopped fresh cilantro

½ cup raw cashews
6 to 8 tablespoons water
¼ cup freshly squeezed lime juice
¼ cup extra-virgin olive oil
1 small garlic clove
¾ to 1 teaspoon sea salt or Herbamare
¼ to ½ teaspoon chipotle chile powder

To make the salad, cook the cubed yams in a steamer basket over about 2 inches of water in a 2- or 3-quart pot. Place a lid on the pot and cook over medium-high heat. Steam for 15 to 20 minutes, or until fork-tender. Do not overcook! Transfer to a plate or platter to cool completely.

In a large bowl, combine the cooled yams and remaining salad ingredients and gently toss together.

To make the dressing, add all ingredients to a high-powered blender and blend on high until smooth and creamy. For a thinner dressing, add more water. Taste and adjust the salt and seasonings if necessary. Pour the dressing over the salad and gently toss to coat. Serve. Salad keeps in the refrigerator for up to 4 days.

Yield: 6 servings

Variation: If you are vegan or allergic to fish, replace the smoked salmon with 2 to 3 cups of cooked black beans.

Smoked Wild Alaskan King Salmon

More Salad Recipes:

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About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!


  1. This salad looks incredible, Ali! There can never be too many recipes that include salmon in my book. Congrats on your new book! It's really wonderful and I'm sure your readers will flip over the giveaways! :-) Will share later. ;-)


    1. Thanks so much Shirley for the feedback! So glad you like the new book! :)

  2. This is great! My mother in law is wanting to do a sea food fiesta for easter this weekend. This will be a perfect dish for us to bring to share. Divine timing! Thanks Ali!

    1. Yes Tonia! This would make the perfect Easter recipe. :)

  3. I made this recipe this morning with the black beans option because that's what I had on hand. It went together really easy and while I'm letting the flavors meld for a day before trying I couldn't help resist licking every last drop of the dressing from the blender. YUM! Looking forward to diving into the salad tomorrow! Thank you for sharing.

  4. I too thought the Elimination Diet was included in your new cookbook. I have your second edition of the Whole Life Nutrition Cookbook. Is the Elimination Diet in the old edition still valid information? I want to try it, but do not want to buy the download if I already have the information. Very excited to try out the new recipes. Thanks so much

    1. The new elimination diet program has been updated so it is easier to follow, has more specific recipes for each phase, and has modifications for different health conditions. Most people will find more benefit from following the new program.

  5. Ali, this salad was SO good! I ate it plain the first day (because I was starving and it was so delicious I couldn't stop eating it long enough to make a full meal), on greens the next day, and then in a collard wrap with avocado and sprouts to finish it off. I made it again just the other day with pinto beans (what I had on hand) instead of salmon for a potluck and it got devoured with many asking for the recipe. I always love sharing your link. :)

    1. Thanks so much for the great feedback Drea! :)

  6. When your recipes call for "yam", do you mean yellow sweet potatoes that are usually labeled "yam" in the store? I get confused as to the difference between sweet potato and yam, but I thought true yams have thick bark like skin and light flesh? Please straighten me out! LOL


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Thanks and Happy Cooking! ~Ali :)