This dish came together as a delicious, healthy lunch, which I then made again and again for the next three days — it was that good.
I used smoked salmon (not lox), and the meaty, toothsome texture and flavor of the fish presented a perfect counterpoint to the light and fresh summer veggies.
Any smoked fish would work here — sable, whitefish, mackerel, etc. — heck, you could even chuck some slices of smoked turkey over the salad if you are not a fish eater.
The portion below serves one person, but it can easily be upsized to feed a larger crowd for lunch or dinner.
Smoked Salmon Summer Salad
I used the most basic ingredients here, but feel free to improvise. Add sweet onions, bell peppers, avocados, baby greens, carrots, celery, sprouts or herbs for variety and complexity.
I topped this with a Dijon vinaigrette that I had made the night before, jewishexponent.com/2020/03/26/souvenir-recipes-from-switzerland/
but any basic vinaigrette-style dressing would work here. You can even sprinkle the salad with a few drops of apple cider vinegar, salt, pepper and a drizzle of olive oil: Toss it up and lunch is served!
2½ cups romaine lettuce, rinsed, spun and torn into bite-sized pieces
1 medium-sized ripe tomato, cut in wedges
½ cucumber, peeled and sliced
Approximately ½ cup smoked fish, cut or torn into bite-sized pieces
1-2 tablespoons vinaigrette dressing
- Place the lettuce in a shallow bowl, and top it with the tomato wedges and cucumber slices.
- Strew the pieces of fish over the top of the salad, dress as desired, toss and enjoy.