Smoked Salmon Salad with Lemon Dill Vinaigrette
A vibrant Mediterranean-inspired smoked salmon salad layered with fresh greens, juicy tomatoes, creamy feta, and a zesty homemade lemon dill vinaigrette. Perfect for a quick lunch or an elegant light dinner.
Equipment
- mixing bowl
- whisk
- salad bowl
- measuring cups and spoons
- cutting board and knife
Ingredients
- Lemon Dill Vinaigrette:
- 1/3 cup freshly-squeezed lemon juice
- 1 tablespoon honey or agave nectar
- 1 small garlic clove, grated
- 1/3 cup extra-virgin olive oil
- 2 tablespoons minced fresh dill
- Salt and pepper to taste
- Smoked Salmon Greek Salad:
- 6 cups spring greens mix
- 1 medium cucumber, diced
- 2 cups cherry tomatoes, halved
- 1/2 cup sliced roasted red peppers
- 1/4 cup kalamata olives, halved
- 1 small red onion, thinly sliced
- 3 oz smoked salmon, torn into pieces
- 1/2 cup crumbled feta cheese
Instructions
- In a small bowl, whisk lemon juice, honey, and garlic until smooth.
- Slowly drizzle in olive oil while whisking until dressing is emulsified.
- Stir in fresh dill, then season with salt and pepper to taste. Set aside.
- Place spring greens in a large serving bowl.
- Layer cucumber, cherry tomatoes, red peppers, olives, red onion, smoked salmon, and feta on top.
- Drizzle with lemon dill vinaigrette just before serving and gently toss to combine.
- Serve immediately for best flavor and texture.
Notes
This salad is best served fresh after tossing. Store leftover vinaigrette in the refrigerator for up to 6 days. Keep ingredients separate if preparing ahead for meal prep.
Nutrition
Calories: 218kcalCarbohydrates: 14.6gProtein: 15.8gFat: 11.7gSaturated Fat: 3.1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.1gCholesterol: 23mgSodium: 1391mgPotassium: 510mgFiber: 3.8gSugar: 6.8gVitamin A: 2100IUVitamin C: 24mgCalcium: 140mgIron: 1.7mg