High Fructose Corn Syrup Free Smoked Salmon Salad with Capers and Lemon-Herb Dressing
Total time15 min
Prep time15 min
Cook time0 min
4.9(17)
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- ¼ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
For the salad
- 5 oz baby arugula
- 1 english cucumber, thinly sliced into half-moons
- ¼ red onion, very thinly sliced
- 2 tbsp capers, drained
- 8 oz smoked salmon, torn into bite-sized pieces
- 2 tbsp fresh dill, roughly chopped
- 1 avocado, pitted, peeled, and sliced
For serving
- 1 tbsp toasted pumpkin seeds (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, grated garlic, salt, and pepper until the dressing is smooth and emulsified.
- 2
Add the arugula, cucumber, red onion, capers, and dill to a large mixing bowl. Drizzle with about two-thirds of the dressing and toss gently until the leaves are lightly coated.
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