Salmon Avocado Salad
Chill 120 g washed and dried mixed greens for at least 10 minutes, and slice the avocado just before assembly because the cut surface darkens quickly. For the dressing, stir 1 tsp Dijon mustard into 1 1/2 tbsp lemon juice, then whisk in 2 tbsp olive oil little by little. Drizzle it on at the last moment and toss just 2 or 3 times so the greens do not wilt.
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Rich, salty smoked salmon meets buttery avocado, and capers pop with briny tang in almost every bite.
Read more
With nothing to cook, the salad comes together fast, and the only thing to hold back is the avocado, sliced at the last moment so it stays green.
Ingredients
Instructions
- 1
Rinse 120 g mixed greens gently in cold water, then shake off as much moisture as possible.
Press them lightly with paper towels and chill for at least 10 minutes so the leaves stay crisp after dressing.
- 2
Check the 160 g smoked salmon before plating.
If it tastes very salty or looks wet, pat it lightly with paper towels, then separate the slices; cut the 40 g onion paper thin and loosen the strands.
- 3
Slice the 100 g avocado just before assembly into neat half moon pieces or similar slices.
Avoid cutting it too early, because the surface darkens quickly and the soft flesh can smear during tossing.
- 4
In a small bowl, loosen 1 1/2 tablespoons lemon juice with 1 teaspoon Dijon mustard first.
Stream in 2 tablespoons olive oil little by little while whisking until the vinaigrette looks slightly cloudy and unified.
- 5
Spread the chilled greens across a large plate instead of piling them high.
Arrange salmon and avocado with some gaps between pieces, then scatter the onion and 15 g capers evenly for balanced briny bites.
- 6
Drizzle the dressing only at the last moment, starting around the edges rather than dumping it in one spot.
Toss just two or three times so the greens do not wilt, then serve while still cold.
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