Description
A quick and elegant salad featuring smoked salmon, fresh greens, and a creamy caper chive dressing, perfect for light lunches or dinners.
Ingredients
Salad Base
- 4 cups baby arugula, spring mix, or chopped romaine (Use a combination or your preferred greens.)
- 8 oz smoked salmon (Thinly sliced, high-quality if possible.)
- 1 cucumber (Sliced or chopped for crunch.)
- 1 radish (Optional, thinly sliced.)
- 2 stalks celery (Chopped for added crunch.)
- 1 hard boiled egg (Optional, for extra protein.)
- 1 medium avocado (Optional, can be replaced with soft cheese like feta.)
- 2 tablespoons chives (Chopped.)
- 2 tablespoons capers (Brined.)
- 1 tablespoon lemon juice (Freshly squeezed.)
- 1 teaspoon lemon zest (Optional, for extra brightness.)
Creamy Caper Chive Dressing
- 3 tablespoons Greek yogurt (Can use mayo or a mix of both.)
- 1 tablespoon mayo (Optional, use less for a lighter dressing.)
- 1 teaspoon Dijon mustard
- 1 to 2 teaspoons lemon juice (Adjust according to taste.)
- 1 tablespoon chopped chives
- 1 to 2 teaspoons capers (Add some caper brine for extra flavor.)
- to taste salt and black pepper (Season to taste.)
Instructions
Preparation
- Dry your greens well to prevent sogginess.
- In a small bowl, mix the dressing ingredients and taste to adjust seasoning.
- Chop any crunchy vegetables into small, bite-sized pieces.
- Toss greens with just enough dressing to coat lightly, reserving some for drizzling.
- Gently layer the smoked salmon on top of the salad.
Assembly
- Arrange the salad in layers, starting with greens, followed by crunchy veggies, eggs or avocado, and smoked salmon.
- Drizzle with additional dressing and scatter capers and chives on top.
Notes
Keep greens cold for a snappier taste. If meal prepping, store dressing separately until ready to serve. Can substitute ingredients based on personal preference or availability.
- Prep Time: 10 minutes
- Category: dinner, Lunch, Salad
- Cuisine: American