Smoked Salmon on Salad

I love the usage of smoked salmon as a protein on my salads because there are no greater prep paintings involved. You mustn’t cook dinner beforehand of time, or even slice it. You can serve it immediately from the package deal, ripping it into smaller pieces along with your arms as you gather the salad.

3 tablespoons lemon juice
1/4 cup extra virgin olive oil
2 tablespoons water
1 teaspoon spicy brown mustard
1 tablespoon maple syrup
1 clove garlic
1/2 cup fresh dill

8 ounces mixed greens
4 ounces smoked salmon
1 ripe avocado, sliced
1/2 red onion, thinly sliced

To prepare the dressing, combine the lemon juice, olive oil, water, mustard, maple syrup, garlic, and fresh dill in a blender and blend until smooth. Taste and adjust the seasoning, if needed.
To assemble the salad, fill a large bowl or plate with the mixed greens. Top them with small pieces of smoked salmon, slices of avocado, and the red onion. Drizzle the dill dressing over the top just before serving.
Leftover salad can be stored in the fridge for up to 4 days, but it keeps best if the leaves haven't touched the dressing, so store the dressing separately for the best shelf life.

Calories: 255kcal | Carbohydrates: 9g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 259mg | Potassium: 465mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1195IU | Vitamin C: 28.8mg | Calcium: 32mg | Iron: 1.3mg
Per Serving: Calories: 255, Fat: 22g, Carbohydrates: 9g, Fiber: 3g, Protein: 7g

Recipe Notes:
I’ve made this salad dressing using red wine vinegar instead of lemon juice, and the result is also good if you happen to only have that on hand.
Feel free to add any other favorites, such as crumbled goat cheese or capers, to this salad. Leave a comment below to let us know what else you try with it!