Author Notes
This delicious salad just screams “Summer!” to me. A smaller version of this salad is a great starter for any summer meal, while a larger version makes for a very satisfying entrée. Served either way, it pairs fabulously with a cool, crisp white wine and a warm, sunny day. —Diane Fluin
Ingredients
- Lox and Avocado Salad
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4 ounces
raw salmon/lox/gravlax (smoked or cured)
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2
avocadoes, halved, peeled and sliced
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1
shallot, minced
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2-3 tablespoons
extra virgin olive oil
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1
lime, juice only
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2 tablespoons
white vinegar
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1/4 shot
sugar
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1-2 teaspoons
chopped fresh herbs (basil, tarragon, parsley) (optional)
-
2 cups
fresh salad greens
- Lemon Vinaigrette Dressing
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3 tablespoons
extra virgin olive oil
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2 tablespoons
freshly squeezed lemon juice
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1 tablespoon
white vinegar
-
1/2 teaspoon
Dijon-style mustard
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1/2 to 1 teaspoons
sugar (optional)
-
1/2 to 1 teaspoons
chopped fresh herbs (basil, tarragon, parsley) (optional)
Directions
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Sauté shallot in 1 T of olive oil until softened, 2-3 minutes.
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Whisk together the lime juice, vinegar and the rest of the olive oil, and then add the softened shallot. Stir in the sugar, salt, pepper, and herbs, and set aside to cool.
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Disassemble the salmon a little by peeling apart the thin slices. When the marinade is cooled a bit, completely cover each side of the salmon with the cooled marinade. Let sit 10 minutes at room temperature.
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Make the lemon vinaigrette dressing by combining all ingredients in a small jar and shaking well to blend. Shake again just before serving.
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Place some lettuce on each plate/bowl, arrange the avocado slices around the outside, and then drizzle with lemon vinaigrette dressing. (Alternatively, the leftover marinade could be used as the salad dressing.)
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Place the salmon on top, and add salt and freshly ground black pepper to taste.
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