Smoked Salmon Avocado Salad

How to Make Smoked Salmon Avocado Salad

1. 1

   Step 1: Make the lemon-Dijon dressing

   In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard and chopped dill until emulsified. Taste and adjust acidity or mustard to preference; set dressing aside while you prepare the salad components.

   For this step

   • 3 tbspExtra-virgin olive oil
   • 2 tbspFresh lemon juice
   • 1 tspDijon mustard
   • 1 tbspFresh dill, finely chopped
   
2. 2

   Step 2: Prep the greens and crunchy vegetables

   Place the mixed salad greens in a large shallow bowl or on two plates. Thinly slice the English cucumber and red onion and scatter them over the greens for crunch and bright flavor. Toss gently to distribute the vegetables evenly.

   For this step

   • 4 cupsMixed salad greens (arugula + baby spinach)
   • 1 smallEnglish cucumber, thinly sliced
   • 1/4 mediumRed onion, very thinly sliced
   
3. 3

   Step 3: Slice the avocado

   Halve and pit the avocado, then peel and slice into wedges or cubes depending on preference. If desired, toss the avocado gently with a teaspoon of lemon juice to prevent browning and add brightness before placing on the greens.

   For this step

   • 1 largeRipe avocado
   
4. 4

   Step 4: Assemble with smoked salmon and capers

   Arrange the sliced smoked salmon over the dressed greens and vegetables, tucking pieces among the avocado slices. Sprinkle the drained capers and a few extra dill fronds across the top to add briny, herbaceous pops of flavor.

   For this step

   • 10 ozSmoked salmon, sliced
   • 2 tbspCapers, drained
   
5. 5

   Step 5: Finish, dress and serve

   Drizzle the reserved lemon-Dijon dressing over each portion and gently toss or leave lightly dressed according to preference. Serve immediately as a satisfying low-carb lunch or light dinner; season with freshly ground black pepper or a pinch of flaky salt to taste if desired.
   

1. In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard and chopped dill until emulsified. Taste and adjust acidity or mustard to preference; set dressing aside while you prepare the salad components.
2. Place the mixed salad greens in a large shallow bowl or on two plates. Thinly slice the English cucumber and red onion and scatter them over the greens for crunch and bright flavor. Toss gently to distribute the vegetables evenly.
3. Halve and pit the avocado, then peel and slice into wedges or cubes depending on preference. If desired, toss the avocado gently with a teaspoon of lemon juice to prevent browning and add brightness before placing on the greens.
4. Arrange the sliced smoked salmon over the dressed greens and vegetables, tucking pieces among the avocado slices. Sprinkle the drained capers and a few extra dill fronds across the top to add briny, herbaceous pops of flavor.
5. Drizzle the reserved lemon-Dijon dressing over each portion and gently toss or leave lightly dressed according to preference. Serve immediately as a satisfying low-carb lunch or light dinner; season with freshly ground black pepper or a pinch of flaky salt to taste if desired.