Ah, smoked salmon—it’s like the silky, savory cousin of the sea that waltzes onto your plate and steals the show. Whether it’s a cozy brunch or an elegant dinner, this fish is versatile enough to fit any occasion. The way it mingles with crisp greens and tangy dressings, oh, it’s like a culinary symphony that just makes you want to grab a fork and dive in—or maybe just daydream about it while stuck in traffic.
Steps
- In a large salad bowl, mix together the spring greens, diced avocado, halved cherry tomatoes, thinly sliced cucumber, smoked salmon pieces, and crumbled feta cheese. Set the bowl aside for the next step.
- In a medium-sized bowl, whisk together the lemon juice, honey, and Dijon mustard until smooth. Gradually add olive oil while continuing to whisk until the dressing is well combined and emulsified.
- Stir in the minced fresh dill, then season the dressing with salt and pepper according to your taste. Keep the dressing in the fridge until you are ready to serve.
- Just before serving, pour the dressing over the prepared salad and toss everything together to ensure an even coat. Optionally, garnish with pomegranate seeds and extra dill for added flavor and presentation. Serve and enjoy immediately.
Ingredients
- 8 cups mixed greens (such as a spring mix)
- 2 medium ripe avocados, pit removed and diced into 1-inch cubes
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, ends trimmed, halved lengthwise and thinly sliced into half-moons
- 6 oz smoked salmon, thinly sliced
- 1/3 cup crumbled feta cheese
- 1/4 cup lemon juice
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- 2 tablespoons minced fresh dill
- Salt and pepper to taste
- Pomegranate seeds
- Additional fresh dill
Nutritional Values
Calories: 2532kcal | Carbohydrates: 280.8g | Protein: 92.4g | Fat: 126g | Saturated Fat: 24.6g | Cholesterol: 84mg | Sodium: 4716mg | Potassium: 5736mg | Fiber: 93g | Sugar: 94.2g | Calcium: 864mg | Iron: 18mg
FAQ
- Can I use a different type of greens for the salad base?
- Absolutely! While the recipe suggests a spring greens mix, you can substitute it with any greens you prefer or that are in season.
- What if I can’t find smoked salmon at my local store?
- If smoked salmon is not available, you can pan-sear or oven-bake a salmon filet as a substitute. Simply cook a 6 oz salmon filet until it reaches an internal temperature of 125°F.
- How far in advance can I prepare this salad?
- You can prepare the salad (minus the avocado and salmon) up to 8 hours in advance and store it in the fridge. The dressing can be made and stored for up to 6 days. Add the avocado and salmon just before serving for the best texture.
- Is there an alternative to using a food processor for the vinaigrette?
- Yes, you can easily make the vinaigrette by whisking the ingredients together in a mixing bowl if you prefer not to use a food processor.
- What can I do to add more crunch to the salad?
- To add extra crunch, consider including ingredients like sweet peppers or red onions. Pomegranate seeds also provide a delightful crunch and a burst of sweetness.
Tips
- When preparing the salad, try using a variety of greens based on what is in season or your personal preference to add more complexity to the dish.
- If you can’t find smoked salmon at the store, you can easily substitute by pan-searing or oven-baking a salmon fillet.
- Prepare the dressing with a food processor by slowly drizzling in the olive oil for a smoother emulsion, ensuring a well-mixed vinaigrette.
- For convenience, you can prepare the salad ingredients (except avocado and salmon) and dressing in advance, storing them separately in the fridge. Add the avocado and salmon just before serving to maintain their freshness and texture.
Equipment
- Food Processor or Blender – If you choose to use one to make the dressing.
- Whisk – For preparing the vinaigrette by hand.
- Large Salad Bowl – For assembling and serving the salad.
