Smoked Salmon & Pea Quinoa Salad


  • 3 Cups of Cooked Quinoa, (Cooked in Stock)
  • 1 Red Onion
  • 200g of Frozen Peas
  • 100g of Smoked Salmon
  • 1 Large Handful of Fresh Dill

For the Dressing:

  • 4 Tablespoons of my Paleo Mayo
  • Juice of 1 Lemon
  • 1 Teaspoon of Dijon Mustard

This is a great addition to your barbecue salad repertoire, the perfect summer buffet filler. The smoked salmon and dill are fantastic together and they’re paired with poppy peas, crunchy red onion and fluffy quinoa all tossed in a creamy lemon dressing- what’s not to love?


Boil your peas for about 3 minutes. While they’re on, dice the onion and finely chop the dill. Slice the smoked salmon into small pieces.

Add the peas, dill, onion, smoked salmon and cooked quinoa to a large bowl.


To make the dressing, combine the mayo, lemon juice and mustard and then drizzle it in to the bowl.

Toss everything well before serving!

4 Comments to Smoked Salmon & Pea Quinoa Salad

  1. Cathy says:

    Can I replace the mayo with anything? Im not a keen user of mayo

  2. Rachel says:

    This recipe is such a winner, thank you so much. I can see this is going to be something I’m going to have in the fridge all the time.

    I happened to have some soft-cooked leeks, so I added them as well. Maybe it’s the brand of oil I use but I found the mayo quite coconutty… but then it sort of took it to a Caribbean kind of place and I ate a massive bowl!