Hot Smoked Salmon Salad Bowl With Avocado And Berries
A delicious, sweet and savory smoked salmon salad with crisp snap peas and radishes, creamy avocado and berries. Done in under 15 minutes, this makes 4 large salad bowls or 8 appetizer-size salads. (DF, GF)
Servings: 4
Calories: 331kcal
Ingredients
- ½ lb Hot smoked salmon or more, broken into small pieces (about a half side of salmon)
- 6 c Butter lettuce or mixed greens
- 1 c Raspberries
- ½ c Radishes thinly sliced
- 1 c Snap peas sliced in half diagonally if too large for one bite
- 1 Avocado sliced
- ¼ c Fresh dill chopped or pulled apart into small sprigs, tough stems discarded
Salad Dressing
- ¼ c Raspberries
- 4 tablespoon Olive oil
- 2 tablespoon Red wine vinegar
- 2 teaspoon Dijon mustard
- 1 tablespoon Maple syrup
- 1 tablespoon Capers
- ¼ teaspoon each: Sea salt and ground black pepper
Instructions
Dressing
- Add ¼ cup of raspberries to a small bowl or measuring cup. Mash them well into a paste. Add the remaining dressing ingredients and whisk well to combine. Taste and adjust salt and pepper as desired and set aside.
Assemble The Salad Bowls
- In a large bowl, combine lettuce or greens, raspberries, radishes, peas and ½ the dill. Drizzle ⅔ of the dressing over top and toss gently.
- Divide tossed salad between 4 bowls, then top each with an equal amount of sliced avocado and chunks of smoked salmon. Drizzle remaining dressing over each bowl and then top with the leftover sprigs of dill.
Notes
***If you have raspberry vinegar, you can use it in place of the red wine vinegar.
Alternatively, this is a wonderful salad to serve on a long platter, family style. Simply follow the directions arranging everything on one platter instead of in bowls.
Nutrition
Calories: 331kcal | Carbohydrates: 17g | Protein: 14g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 13mg | Sodium: 545mg | Potassium: 701mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3118IU | Vitamin C: 37mg | Calcium: 77mg | Iron: 3mg