Anti Inflammatory Smoked Salmon & Cucumber Salad
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Learn more →Ingredients
4 servings
For the salad
- 6 oz smoked salmon, torn into bite-sized pieces
- 5 oz mixed greens
- 1 english cucumber, thinly sliced into rounds
- 4 radishes, thinly shaved
- 1 ripe avocado, pitted, peeled, and sliced
- 3 scallions, thinly sliced (green tops only)
- ¼ cup fresh dill, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp raw honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt, plus more to taste
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, turmeric, ginger, and sea salt until the dressing is smooth and emulsified, about 30 seconds.
- 2
Add the mixed greens to a large salad bowl. Arrange the cucumber rounds, shaved radish, and avocado slices over the greens.
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