Smoked Salmon Salad
A fresh and elegant smoked salmon salad featuring silky smoked salmon, crisp greens, avocado, cherry tomatoes, and a zesty lemon-dill vinaigrette. This dish is perfect for a nutritious meal, whether for a quick lunch or an elegant dinner.
Equipment
- Salad bowl
- Cutting board
- Sharp knife
- Mixing bowl (for dressing)
- Whisk or fork
Ingredients
For the Salad:
- 4 oz 115g smoked salmon, sliced
- 4 cups mixed greens baby spinach, arugula, butter lettuce
- 1 ripe avocado sliced
- ½ cup cherry tomatoes halved
- ½ cup Persian cucumber thinly sliced
- ¼ small red onion thinly sliced
- 1 tbsp capers drained
- Fresh dill for garnish
For the Lemon-Dill Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp fresh dill chopped
- 1 small shallot minced
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Greens: In a large salad bowl, arrange the mixed greens as the base.
- Add Vegetables: Layer the cucumber slices, cherry tomatoes, and red onion over the greens.
- Arrange the Smoked Salmon: Drape the smoked salmon in delicate folds on top of the salad.
- Add the Final Touches: Place sliced avocado and sprinkle capers over the salad. Garnish with fresh dill.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, fresh dill, minced shallot, salt, and black pepper.
- Dress the Salad: Drizzle the lemon-dill vinaigrette over the salad just before serving.
- Enjoy! Serve immediately for the freshest taste.
Notes
- Storage: Best enjoyed fresh. If meal prepping, store the dressing separately and add avocado just before serving.
- Variations: Try a Mediterranean version with olives and feta or a Scandinavian twist with boiled potatoes and horseradish cream.
- Dietary Info: Naturally keto-friendly and low in carbs.