Salad: United States – Smoked Salmon and Spinach Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

6 oz (170 g) smoked salmon, torn into pieces
6 cups (180 g) baby spinach
1 / 4 red onion, thinly sliced
2 tbsp (30 ml) capers, rinsed
1 ripe avocado, sliced (optional)
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) chopped fresh dill (or 1 / 2 tsp (2.5 ml) dried)
Salt and pepper to taste

Show original ingredient measurements

6 oz / 170 g smoked salmon, torn into pieces
6 cups (180 g) baby spinach
1 / 4 red onion, thinly sliced
2 tbsp (30 ml) capers, rinsed
1 ripe avocado, sliced (optional)
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) lemon juice
1 tsp chopped fresh dill (or 1 / 2 tsp dried)
Salt and pepper to taste

Instructions

1. Whisk olive oil, lemon juice, dill, salt and pepper to make a dressing.
2. Place baby spinach in a bowl or platter, add red onion, capers and avocado slices.
3. Drape smoked salmon pieces over the greens.
4. Drizzle dressing over the salad just before serving and toss gently or serve arranged.