This Smoked Salmon Spinach Salad is loaded with delicate, smoky salmon, fresh baby spinach, fennel, cucumber, red onion, sweet mango, creamy avocado and goat cheese. All is then dressed in a tangy, lemony dijon vinaigrette with fresh dill.
This is a great entrée salad to balance the weekend’s indulgences and is jam-packed with flavor and texture. It comes together quickly, and slicing is a cinch when using an easy-to-clean handheld mandoline like the one shown below. Simply set the dial to the desired thickness and slice away. Just be careful when you get near the end. You want to keep those fingertips intact!
The vinaigrette is also a breeze to whip up. It’s a tasty blend of white wine vinegar, lemon zest and juice, dijon mustard, fresh dill, and extra-virgin olive oil.
All of the flavors combine deliciously into one beautiful and healthy salad that’s ready in less than 30 minutes. Mound high on a plate, grab a fork, and enjoy!
If you’re still craving more mouthwatering salmon and fish recipes, check out our Sheet Pan Roasted Salmon & Broccoli, Sautéed Caramelized Salmon, Fish Leek & Potato Chowder with Saffron, and Marinated Ahi Tuna Tacos. Cheers!!
- Zest and juice of 1 lemon
- 2 tablespoons white wine vinegar
- ¼ cup fresh dill, chopped
- 1 heaping tablespoon Dijon mustard
- ½ cup extra virgin olive oil
- Kosher salt and pepper to taste
- 5 ounces fresh baby spinach
- 4 ounces smoked salmon or lox, thinly sliced and cut into pieces
- 1 small fennel bulb, sliced ⅛-inch thick
- ½ of an English cucumber, sliced ⅛-inch thick
- ½ of a medium red onion, sliced ⅛-inch thick
- 1 ripe mango, peeled and cut into ½-inch cubes
- 1 ripe avocado, cut into ½-inch cubes
- 2-3 ounces goat cheese, crumbled
In a medium bowl, combine the lemon zest, juice, vinegar, dill and mustard. Slowly whisk in olive oil. Season with salt and pepper. Set aside. (Can be made ahead. Cover and refrigerate up to 3 days.)
In a large bowl, toss together spinach, salmon, fennel, cucumber, red onion, mango, avocado, and goat cheese. Season with salt and pepper. Toss with enough dressing to coat; do not soak. Mound the salad on individual plates. Pass remaining vinaigrette separately.
*Recipe adapted from Bobby Flay