Smoked Salmon, Avocado and Fennel Salad
Smoked Salmon, Avocado and Fennel Salad with Creamy Dill Dressing. Fast and easy, this hearty entree salad makes for a delicious lunch or dinner main.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ⅓ cup mayo
- 1/3 cup sour cream
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves-finely minced- use a garlic press
- 1/3 cup fresh dill, chopped
- 1/4 heaping teaspoon salt
- 1/4 teaspoon fresh cracked pepper
- 1 head butter lettuce (or little gems or romaine or other mix), leaves torn
- 1 Turkish cucumber, sliced ( or 2-3 radishes)
- 1/2 a fennel bulb, thinly sliced
- 4- 6 ounces smoked salmon (dry smoked rather than lox) or smoked trout
- ⅛ -1/4 cup thinly sliced red onion
- 2 tablespoons capers
- 1 avocado, sliced
- Sunflower sprouts, more dill, Everything Bagel Spice – all optional
Instructions
- 1
Place dressing ingredients (except dill) in a bowl or jar and whisk until smooth , then mix in the dill. Set aside. Dressing will make enough for 2 batches of salad ( 4 salads) so save the rest in the fridge. Also great for dipping and veggie platters.
- 2
Place the lettuce, fennel bulb, cucumber, smoked salmon, red onion and capers in a big bowl. Toss, then add enough dressing to coat- about half of what you made, tossing gently.
- 3
You can either toss in the avocado and sprouts at this point, or divide the salad and use them as garnish.
- 4
If garnishing with the avocado, sprinkle with salt and pepper or Everything Bagel Spice.