Smoked Salmon Salad
This Smoked Salmon Salad is light, yet hearty and bursting with flavors and textures to satisfy every craving. Savory smoked salmon tossed with mixed greens, fresh avocado, jammy hard boiled eggs, topped with zippy honey mustard vinaigrette.
Servings:4 servings
Ingredients
For the Salad
- ¼ red onion, thinly sliced
- 6-8 cups tossed greens
- 4 hard boiled eggs, peeled and sliced into 6 wedges
- 2 ripe avocados, sliced
- 6 ounces smoked salmon
- ¼ cup pistachios, roughly chopped
For the Dressing
- 2 tablespoons fresh-squeezed lemon juice
- 1 tablespoon wholegrain mustard
- 1 tablespoon extra virgin olive oil
- 2 teaspoons pure maple syrup
- salt to taste
Instructions
- Cover the sliced red onion with cold water and set aside for at least 10 minutes. This should remove the raw onion taste. Meanwhile, whisk together the dressing ingredients.
- Divide the salad greens between four bowls and arrange the sliced eggs and avocados on top.
- Drain the onion and pat dry on a piece of kitchen paper. Scatter across the salad, along with the smoked salmon and chopped pistachios.
- Drizzle over the dressing just before serving.
Notes
Cooking the eggs: A large egg will take 7 minutes to cook for firm whites and a jammy middle in a pan of boiling water. Be sure to plunge them into ice water at the end of the 7 minutes to stop them cooking.
Nut options: Sunflower seeds or pepitas can be substituted for the pistachios.