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.
Servings 6 servings
Calories 155kcal
Ingredients
VINAIGRETTE
- 1 lemon , zest and juice
- 2 tablespoons white wine vinegar
- ¼ cup fresh dill , chopped
- 1 tablespoon Dijon mustard
- ⅓ cup extra virgin olive oil
- Kosher salt and pepper , to taste
SALAD
- 5 ounces baby spinach
- 4 ounces smoked salmon or lox , thinly sliced and cut into pieces
- 1 small fennel bulb , thinly sliced and cut into pieces
- ½ English cucumber , sliced ⅛-inch thick
- ½ 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
- 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.
SALAD
- 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.
Notes
*Dressing can be made ahead. Cover and refrigerate up to 5 days. You will most likely have extra dressing for another use.
Nutrition
Serving: 1 serving | Calories: 155kcal | Carbohydrates: 15g | Protein: 8g | Fat: 8g | Cholesterol: 9mg | Sodium: 256mg | Potassium: 644mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2987IU | Vitamin C: 40mg | Calcium: 82mg