Description
A bright, lemony salad featuring silky avocado, smoky salmon, and crunchy walnuts, perfect for a light lunch or an elegant dinner.
Ingredients
Scale
- 120 g mixed salad greens (4 cups)
- 200 g smoked salmon, thinly sliced (7 oz)
- 2 medium ripe avocados (about 400 g whole weight)
- 100 g feta cheese, crumbled (3.5 oz)
- 50 g walnuts, toasted and roughly chopped (1.75 oz)
- 1 medium cucumber, sliced (about 200 g)
- ¼ small red onion, finely sliced (about 30 g)
- 30 ml lemon juice (2 tbsp)
- 45 ml extra-virgin olive oil (3 tbsp)
- 15 ml honey (1 tbsp)
- 5 ml Dijon mustard (1 tsp)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: fresh dill or chives (10 g)
Instructions
- Toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Transfer to a plate to cool.
- In a small jar, combine lemon juice, olive oil, honey, Dijon mustard, salt, and pepper. Shake or whisk until emulsified.
- Slice the cucumber and red onion. Halve and pit the avocados, then slice them. Crumble the feta cheese.
- Place mixed greens in a large bowl and drizzle half of the dressing over them. Toss gently until the leaves are glossy.
- Arrange the dressed greens on a platter. Top with smoked salmon, avocado slices, cucumber, red onion, and crumbled feta. Scatter the toasted walnuts on top.
- Drizzle the remaining dressing over the salad and serve immediately, garnishing with fresh dill or chives if desired.
Notes
Serve immediately for best freshness. If holding, keep covered in the fridge and add avocado at the last minute.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 760mg
- Fat: 36g
- Saturated Fat: 6g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 40mg