Spring Salad with Smoked Salmon and Preserved Lemon Dijon Vinaigrette
It's finally starting to feel like Spring around here, so I'm craving ALL the light and fresh things right now. This salad, which comes together in just minutes, is absolutely perfect, whether you're looking for a quick weeknight meal or an addition to your Sunday brunch spread. It's chock full of nutrient-rich veggies and tossed with a delightfully tangy vinaigrette that plays just perfectly with the creamy salmon.
Spring Smoked Salmon Salad with Preserved Lemon Dijon Vinaigrette
Serves 2 as a main course
1/4 cup extra-virgin olive oil
1 tablespoon minced preserved lemon peel
2 tablespoons fresh lemon juice
1 teaspoon Dijon Mustard Spice Blend
6 ounces thinly sliced smoked salmon, cut into 1/2-inch ribbons
6 cups (about 5 ounces) tender greens, such as spinach, spring lettuces or arugula
2 Persian cucumbers, thinly sliced
4 radishes, thinly sliced
6 thin asparagus spears, thinly sliced
1/4 cup loosely packed tender herbs such as mint, basil, dill, and cilantro, large leaves torn
Whisk together the olive oil, preserved lemon, lemon juice, and Dijon Mustard Spice Blend in a large mixing bowl.
Add the salmon, spinach, cucumbers, radishes, asparagus, and herbs to the bowl and toss to coat.
Serve immediately with a crisp white wine or rose.