It's a matter of taste. I usually use just a pinch of salt and add spices like different kinds of pepper, ginger, mustard, along with extravirgin olive oil and lemon juice, for simple dressings. In salads, the salt softens the acidity of the vegetables. You should try to taste the vegetables and observe the changes, rather than the salt alone.
Salt is hygroscopic, meaning it attracts water. When salt is sprinkled on a salad, it draws out moisture from the vegetables through a process called osmosis. This loss of water can make the salad appear wilted or soggy.
Salad is a mixture. Salt and water are both compounds and carbon is an element.
Salad dressing contains so much salt that the tomato tries to equalize the amount of water with the amount of salt by sending water outside of the membrane, which makes the tomato's juicy.
You can't remove excess salt from turkey salad. You could try adding more ingredients to the salad to help distribute the salt farther and tone it down a bit.
There isn't a lot you can do. Try mixing in more salad ingredients to absorb some of the salt.
Just add another egg and a little more of the other ingredients.
Put as much salt you can into vinegar in which dissolves,
The premium Asian salad contain 35 mg sodium; for other salads see the link below.
A vegetables salad
Tuna Mayo Lemon Salt Pepper
A mixture of salt and pepper can be separated entirely by using your hand. Since salt is much finer than pepper, you can easily use your fingers to pick out the larger pepper pieces while letting the salt pass through.
In bland foods like pasta and cucumber salad.