Salmon · 20 min
Smoked Salmon Sandwich with Lettuce, Tomato, Avocado & Chopped Salad
- 20 min
- 2–6 servings
- 615 kcal / serving
Two open-faced sandwiches built with smoked salmon, avocado, tomato, lettuce, and a crunchy broccoli slaw dressed in a tangy mayo dressing. It comes together quickly for a weeknight lunch and stays fresh tasting.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ½ (12 oz) pkgbroccoli slaw
- ½ headbutter (Boston) lettuce
- 1 stickcelery
- ½English cucumber
- 1 (4 oz) pkgsmoked salmon
- 1tomato
- 4 sliceswhole grain bread
- avocados
- tomatoes
- English cucumbers
From the pantry: apple cider vinegar, black pepper, dill, dried, mayonnaise, salt
Cookware
chef's knife · colander · cutting board · measuring spoons · mixing bowls · toaster (optional) · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½ (12 oz) pkgbroccoli slaw
- ½ headbutter (Boston) lettuce
- 1 stickcelery
- ½English cucumber
- 1tomato
- avocados
- tomatoes
- English cucumbers
Dairy, eggs & chilled
- 1 (4 oz) pkgsmoked salmon
Bakery & bread
- 4 sliceswhole grain bread
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| broccoli slaw | ½ (12 oz) pkg | 1 (12 oz) pkg | 1 ½ (12 oz) pkgs |
| butter (Boston) lettuce | ½ head | 1 head | 1 ½ heads |
| celery | 1 stick | 2 sticks | 3 sticks |
| English cucumber | ½ | 1 | 1 ½ |
| smoked salmon | 1 (4 oz) pkg | 2 (4 oz) pkgs | 3 (4 oz) pkgs |
| tomato | 1 | 2 | 3 |
| whole grain bread | 4 slices | 8 slices | 12 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Whisk mayo with apple cider vinegar, dried dill, black pepper, and salt to make the dressing.
- Trim and finely dice the celery, then fold it into the dressing.
- Trim and dice the cucumber; add it to the bowl with the dressing.
- Separate the lettuce leaves, reserving one leaf per sandwich; tear or chop the rest into bite-sized pieces and mix into the dressing.
- Stir in the broccoli slaw until evenly coated, then set the salad aside.
- Slice the tomato and arrange on a plate; halve the avocado and scoop the flesh into the plate with the tomato.
- Toast the bread if desired, then spread a thin layer of mayo on each slice.
- Assemble the sandwiches by layering reserved lettuce, tomato, avocado, and smoked salmon on half of the bread slices, then top with the remaining slices.
- Serve the sandwiches with the salad on the side and enjoy.
Two tips
- Make ahead: the dressing and chopped vegetables can be prepared up to a day in advance and kept refrigerated.
- Serving idea: use extra avocado or cucumber in the salad or on the sandwich for added texture.
Nutrition per serving
- Calories
- 615 kcal
- Protein
- 25 g
- Carbs
- 48 g
- Fat
- 39 g
- Fiber
- 15 g
- Sodium
- 1526 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.