Make that garden salad pop with chunks of fruits, chopped roasted nuts and plenty of smoked salmon. Toss with herbed calamansi dressing and enjoy!

Garden Salad With Fruits, Nuts and Smoked Salmon

Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 4
Author Connie Veneracion


For the dressing

For the salad mix

  • 1 small handful pecans
  • 1 small handful sliced almonds
  • lettuce enough for 4; any variety
  • 2 large tomatoes
  • 1 medium cucumber
  • 1 to 2 apples (we used Fuji)
  • 1 teaspoon calamansi juice or lime or lemon juice
  • 1 large bunch seedless grapes
  • 12 to 16 pickled onion (store bought), well drained
  • smoked salmon as much as you like, torn into small pieces


  • Make dressing by whisking all the ingredients together. Set aside to infuse.
  • Roughly chop the pecans. Toast in an oil-free pan for half a minute. Add the sliced almonds and continue toasting for another one to two minutes. Cool.
  • Tear the lettuce into manageable pieces. Rinse well. Dry in a salad spinner.
  • Cut the tomatoes into wedges.
  • Cut the cucumber into half-inch cubes.
  • Core the apples and cut into half-inch cubes. Toss with the teaspoonful of calamansi juice to prevent discoloration.
  • Rinse the grapes and pluck off the stems.
  • Drizzle two tablespoons of salad dressing in a large mixing bowl. Throw in all the salad ingredients. Toss.
  • Divide the salad among individual bowls and serve with more dressing on the side.