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I make this easy Smoked Salmon Salad with a creamy lemon-dill dressing. It’s a perfect, protein-packed lunch or light dinner ready in 20 minutes.

Ingredients

4 ounces cold-smoked salmon (lox), broken into large pieces

5 ounces mixed salad greens (about 6 cups)

1 small English cucumber, thinly sliced

1/2 small red onion, very thinly sliced

2 tablespoons capers, drained

1/4 cup fresh dill, roughly chopped

1/2 cup plain Greek yogurt

2 tablespoons mayonnaise

1 tablespoon fresh lemon juice, plus more to taste

1 teaspoon Dijon mustard

1/4 teaspoon freshly ground black pepper

Instructions

Make the dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, and black pepper until smooth. Fold in the chopped dill.
Toss the salad: In a large bowl, combine the salad greens, cucumber, and red onion. Add about 3/4 of the dressing and toss gently to coat.
Assemble: Divide the dressed salad between two plates. Arrange the pieces of smoked salmon over the top of each salad.
Finish: Scatter the drained capers over the salads. Serve immediately with the remaining dressing on the side.

Notes

For a dairy-free version, substitute the Greek yogurt with a dairy-free yogurt or use all mayonnaise, thinning it with a bit of water or lemon juice. Hot-smoked salmon (flaked) can be used in place of cold-smoked lox. Prepare the dressing and chop vegetables up to a day in advance for a quicker assembly.

Find it online: https://www.cookingbyness.blog/smoked-salmon-salad-recipe/