Smoked Salmon Salad
with garlic-lemon vinaigrette
Smoked salmon isn't just for breakfast or appetizer spreads - it makes a perfect entree salad for a summer night. We tie all our salad ingredients together with a vinaigrette that's full of zing. You'll love how satisfying and tasty this light meal is.
- Eggs - 4
- Onions, red - 1/4 cup , sliced
- Cucumbers - 8 oz , sliced
- Tomatoes, grape - 10 oz , halved
- Lettuce, romaine - 8 oz , chopped
- Smoked salmon - 12 oz
- Garlic - 1 clove , minced
- Capers - 1 Tbsp , chopped
- Lemon juice - 2 Tbsp
- Vinegar, white wine (sub red wine) - 4 tsp
- Mustard, dijon - 4 tsp
- Honey - 2 tsp
- Oil, cooking - 4 Tbsp
Hard boil eggs - Place eggs in a saucepan, and cover by 1” / 2.5cm of water. Salt generously and then bring to a boil. Once water has reached a boil, take it off the heat and just let it sit for 11 minutes. Crack and chop eggs before serving. (Can be done up to 4 days ahead)
Make dressing - Chop garlic and capers. Mix with lemon juice, vinegar, mustard, and honey. Whisk in oil and season to taste with salt and pepper. (Can be done up to 5 days ahead and refrigerated)
Red onions - Prep as directed. (Can be done up to 4 days ahead)
Cucumbers / Tomatoes / Romaine lettuce - Prep as directed.
Toss 3/4 of dressing with romaine, cucumbers, tomatoes, and red onions. Divide salad up and then top with salmon and eggs. Drizzle with remainder of the dressing. Enjoy!