Thai Salmon Salad with Coconut & Lime Ranch Dressing

Tue, 30 June 2026

Thai Salmon Salad with Coconut & Lime Ranch Dressing

Serves: 2

Prep Time: 15 minutes 

Cook Time: 15 minutes

Ingredients 

Coconut & Lime Ranch Dressing

• 80g mayonnaise 
• 50g Greek yoghurt 
• 60ml coconut milk 
• 20ml fresh lime juice 
• 10ml avocado or olive oil 
• 10g shallot, finely diced 
• 1 small garlic clove, grated 
• 5g fresh coriander, finely chopped 
• 1/2 tsp light brown sugar or honey 
• 1/2 tsp sea salt 
• 1/4 tsp black pepper 

Salad 

• 2 salmon fillets cooked and flaked (about 300g) 
• 1 tbsp light soy sauce 
• 1 tsp sesame oil 
• Freshly ground black pepper 
• 100g dried rice vermicelli noodles 
• 150g iceberg lettuce, shredded 
• 100g cherry tomatoes, halved 
• 75g grated carrot 
• 1 avocado, sliced 
• 75g red pepper, thinly sliced 
• 15g fresh coriander, roughly chopped 
• 30g roasted peanuts, roughly chopped 
• 2 spring roll pastry sheets, finely shredded and fried in oil until golden 
• Lime wedges, to serve 

Method 

Cook the salmon: Place the salmon on a lined baking tray. Drizzle with the soy sauce and sesame oil, season with black pepper and bake at 200C (180C fan) for 12-15 minutes. Flake into large pieces.

Make the dressing: Whisk together all the dressing ingredients until smooth.

Cook the noodles: Cook the rice noodles according to the packet instructions. Drain and rinse under cold water.

Assemble: Divide the lettuce between two bowls and top with the noodles, tomatoes, carrot, avocado, red pepper and coriander. Add the flaked salmon, drizzle over the dressing and finish with the roasted peanuts and crispy shredded spring roll pastry. Serve with lime wedges.

Chef's Tip: Fry the shredded spring roll pastry in hot oil for 30-40 seconds until golden and crisp, then drain on kitchen paper and season with a pinch of sea salt. It adds a delicious crunch to every bite.