Jump to Recipe·Print Recipe

Hearty, protein-packed lunches are essential fuel on a river trip. This smoked salmon camping salad delivers plenty of protein from smoked salmon, hard-boiled eggs, feta, and walnuts while packing in vegetables (kale and tomatoes) and whole grains. Stuff it into a pita or tortilla with a drizzle of lemon vinaigrette for an easy make-ahead camping lunch.

kale and salmon salad served on pitas in a metal dish on a rock in camp
Tangy and flavorful, this smoked salmon camping salad, served on pitas or wraps, is a perfectly satisfying camp lunch
Want to save this post?
Just enter your email and get it sent to your inbox! Plus you’ll get new posts from us every week!

Prep the smoked salmon camping salad before your trip

To save time in camp or at your lunch stop, follow these steps for prepping the ingredients so they stay fresh and come together quickly.

  • Make the lemon vinaigrette ahead and place in a screwtop container.
  • Buy prewashed, stemmed and chopped kale in a bag and leave in its packaging. If you can’t find prewashed and chopped kale, wash and dry bulk kale, remove the stems and chop into bite-sized pieces. Place in a zip-lock plastic bag with a couple of paper towels to keep the kale from getting soggy.
  • Cook the wheatberries until tender but still pleasantly chewy. Drain well and cool completely before packing.
  • Buy packaged smoked salmon.
  • Dice red onion and put in a small airtight container.
  • Leave the feta in its packaging .
  • Boil eggs and place in a small container.
  • Place all ingredients in a bag labeled for the appropriate river lunch day so all the ingredients are together.
  • At the lunch stop, simply combine all the ingredients in a large bowl and set out wraps (pitas, tortillas, cheese wraps, etc.) . 

This smoked salmon camping salad also works as a main dinner dish. Looking for other high-protein camp salads? Check out our bulghur-based Colorado Tabbouleh or our Tofu (or Chicken) Curry Wraps.

Gluten-free, vegetarian, and lower-carb options

Gluten-Free Variation: Substitute cooked quinoa or wild rice for the wheatberries.

Vegetarian Variation: Omit the smoked salmon and add chickpeas or white beans.

Lower-Carb Variation: Skip the wheatberries and increase the salmon, eggs, and walnuts.You can also make a vegetarian version by omitting the smoked salmon and adding extra feta, chickpeas, or white beans.

More river camping meals

Need more ideas for river camping meals? Be sure to check out our river trip meal planning guidelines, make-ahead dinners, and easy river trip meals for vegetarians, vegans, and meat eaters.

Keep exploring