Smoked Salmon Salad

Smoked salmon instantly elevates an ordinary bagel with rich, smoky flavor plus high-quality protein and heart-healthy omega-3s. And it can work the same magic on a simple green salad.

Here, crumbled goat cheese stands in for the traditional cream cheese schmear, and avocado chunks, cherry tomatoes, cukes, and red onion slices join forces to make a colorful, nutrient-packed meal in a bowl. Serves 4-6. – Susan Puckett

Dressing

·         3 tablespoons fresh lemon juice or white wine vinegar

·         1 tablespoon honey

·         1 tablespoon Dijon mustard

·         2 tablespoons minced fresh dill (or 2 teaspoons dried)

·         6 tablespoons olive oil

·         Salt and freshly ground black pepper to taste

Salad

·         10 ounces tender mixed lettuces (about 8 to 10 cups)

·         2 medium ripe avocados, peeled, pitted and cubed

·         1 cup halved cherry tomatoes

·         1 medium cucumber, peeled if desired, halved lengthwise and thinly sliced crosswise in

half-moons

·         6 ounces thinly sliced smoked salmon, torn in bite-size pieces

·         ½ cup thinly slices red onion

·         4 ounces crumbled goat cheese or feta

·         Everything Bagel Croutons (optional)

Make the dressing: In a medium bowl, whisk together the lemon juice or vinegar, honey, mustard, and dill. Whisk in the olive oil a tablespoon at a time until emulsified. Season to taste with salt and pepper. Refrigerate if not using immediately for up to 2 weeks; bring to room temperature before using.

Make the salad: Place the lettuce in a large bowl. Top with the avocados, tomatoes, cucumber, salmon, red onion, and goat cheese. Drizzle with a few tablespoons of the dressing.

Wait until right before serving to toss with the rest of the dressing.

Susan Puckett is an Atlanta-based food writer and cookbook author.