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Smoked Salmon Spinach Salad with Lemon Dijon Vinaigrette

Delicate, smoky salmon sets off this salad with crisp baby spinach, fennel, cucumber, red onion, creamy avocado, and sweet mango dressed in a lemony dijon vinaigrette with fresh dill.
Course Brunch, Main Course, Salad
Cuisine American
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Author Kim Peterson

Ingredients

VINAIGRETTE

  • 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

SALAD

  • 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

Instructions

VINAIGRETTE

  1. 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.)

SALAD

  1. 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.