Ingredients:

  • 6 oz smoked salmon, torn into bite-sized ribbons
  • 4 cups spring mix or baby arugula
  • 1 large ripe avocado, sliced
  • 0.5 English cucumber, thinly sliced
  • 4 small radishes, shaved
  • 2 tbsp red onion, paper-thinly sliced
  • 1 tbsp non-pareil capers, drained
  • 2 tbsp fresh lemon juice
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp Dijon mustard
  • 0.25 tsp sea salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Prepare the vinaigrette: Combine lemon juice, Dijon mustard, sea salt, black pepper, and fresh dill in a small glass jar. Stream in the extra virgin olive oil, cap the jar, and shake vigorously for 30 seconds until the mixture is opaque and emulsified.
  2. Build the salad foundation: In a large wooden salad bowl, combine the spring mix (or arugula), sliced English cucumbers, shaved radishes, and thinly sliced red onions.
  3. Season the base: Drizzle exactly half of the prepared lemon-dill dressing over the greens and vegetables. Toss gently to ensure even coating without bruising the leaves.
  4. Layer the proteins and fats: Carefully arrange the smoked salmon ribbons and avocado slices on top of the dressed greens.
  5. Final garnish: Sprinkle with drained capers and drizzle the remaining vinaigrette over the salmon and avocado. Serve immediately.