Smoked Salmon Salad
A vibrant and nutritious salad featuring smoked salmon, fresh greens, and a zesty vinaigrette.
Equipment
- Mixing Bowl
- Whisk
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 1/2 tsp Dijon mustard
- 1 1/2 tsp honey
- 1/2 minced shallot
- 1 1/2 tsp chopped fresh dill
- 6 cups spinach
- 4 oz smoked salmon
- 1/2 large sliced English cucumber (about 6.5 oz)
- 1/2 medium sliced red onion
- 2 chopped green onions
- 3 Tbsp chopped fresh dill
- 2 oz goat cheese or feta
- 1 small cubed avocado
- Lemon slices for garnish
Instructions
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced shallot, 1 1/2 teaspoons of fresh dill, salt, and black pepper until smooth.
- In a large mixing bowl, add fresh spinach as the base.
- Add smoked salmon, sliced cucumber, red onion, and chopped green onions to the spinach.
- Sprinkle remaining fresh dill and chunks of goat cheese (or feta) into the bowl.
- Gently add cubed avocado to the salad mixture.
- Drizzle the vinaigrette over the salad and toss gently to combine, being careful not to mash the avocado or crumble the cheese too much.
- Serve the salad in bowls or on plates, garnished with fresh lemon slices.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep the dressing separate until ready to serve.