Smoked Salmon Spring Salad with Dill |
Author: Allie
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
- 4 oz. smoked salmon, cut into strips
- 2-3 cups packed Bibb or romaine lettuce
- 2 tablespoons finely sliced green onions
- 1 tablespoon capers
- ½ an avocado, cut into cubes
- ⅓ cup diced cucumber
- ⅓ cup cherry tomatoes, halved
- ⅓ cup frozen peas, thawed
- ⅓-1/2 cup pumpernickel croutons
- fresh dill to sprinkle over top (optional)
- Creamy Dill Dressing (Dairy-free)
- ½ cup mayonnaise (Regular or vegan)
- ¼ cup dairy-free milk
- ¼ cup chopped fresh dill
- ½ tablespoon lemon juice
- ½ teaspoon apple cider vinegar
- ½ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Preheat oven to 350 degrees F
- Cut pumpernickel bread slices up into small cubes.(I had plenty of croutons leftover so make as much as your family would like) Add the cubes to a baking sheet and drizzle with olive oil.
- Bake for 15 minutes or until browned. Mix the croutons half way through. Allow them to cool before storing in a covered container or plastic bag.
- Place the lettuce on to two dinner sized plates. Add the green onions, capers, avocado, cucumber, tomatoes, peas, smoked salmon and croutons. Top with a sprinkle of fresh dill (optional) and desired amount of the creamy dill dressing. Serve immediately.
- To make the dressing:
- Whisk all the ingredients in a medium-sized bowl. Cover and chill in the refrigerator for 1 hour.
- Store in an airtight container in the fridge for one week.
Recipe by Key Ingredients at http://keyingredients.me/2017/05/smoked-salmon-spring-salad-dill
3.5.3226