Ingredients:

  • 5 oz mixed baby greens or arugula
  • 1 medium English cucumber, thinly sliced
  • 1/4 cup red onion, thinly sliced into half-moons
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp capers, drained
  • 8 oz cold-smoked salmon, torn into bite-sized ribbons
  • 2 medium Hass avocados, pitted and sliced
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Wash and dry the mixed greens thoroughly to prevent the dressing from diluting. In a large mixing bowl, combine the greens, sliced cucumber, and red onion.
  2. Combine the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small glass jar with a lid. Shake vigorously for 30 seconds until the dressing is emulsified, opaque, and thickened.
  3. Gently fold the torn smoked salmon and sliced avocado into the prepared greens.
  4. Drizzle the dressing over the salad and toss using a gentle folding motion to keep the avocado slices intact.
  5. Garnish the salad with fresh dill and drained capers before serving.