Smoked salmon instantly elevates an ordinary bagel with rich, smoky flavor plus high-quality protein and heart-healthy omega-3s. And it can work the same magic on a simple green salad.
Here, crumbled goat cheese stands in for the traditional cream cheese schmear, and avocado chunks, cherry tomatoes, cukes, and red onion slices join forces to make a colorful, nutrient-packed meal in a bowl. Serves 4-6. – Susan Puckett
Dressing
- 3 tablespoons fresh lemon juice or white wine vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 tablespoon minced fresh dill (or 2 teaspoons dried)
- 6 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Salad
- 10 ounces tender mixed lettuces (about 8 to 10 cups)
- 2 medium ripe avocados, peeled, pitted and cubed
- 1 cup halved cherry tomatoes
- 1 medium cucumber, peeled if desired, halved lengthwise and thinly sliced crosswise in half-moons
- 6 ounces thinly sliced smoked salmon, torn in bite-size pieces
- ½ cup thinly slices red onion
- 4 ounces crumbled goat cheese or feta
- Everything Bagel Croutons (optional)
Make the dressing: In a medium bowl, whisk together the lemon juice or vinegar, honey, mustard, and dill. Whisk in the olive oil a tablespoon at a time until emulsified. Season to taste with salt and pepper. Refrigerate if not using immediately for up to 2 weeks; bring to room temperature before using.
Make the salad: Place the lettuces in a large bowl. Top with the avocados, tomatoes, cucumber, salmon, red onion, and goat cheese. Drizzle with a few tablespoons of the dressing.
Wait until right before serving to toss with the rest of the dressing.