Smoked Salmon & Avocado Recipe

Prepare vegetables and salmon

Rinse and dry the mixed salad greens; place in a large bowl. Peel, pit and slice each avocado in half lengthwise, then slice each half into 6–8 thin slices (or cube if preferred). Place avocado slices in a small bowl and squeeze a little lemon juice over them to slow browning. Thinly slice the cucumber and red onion; drain the capers.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon honey (or maple syrup). Whisk or shake until emulsified. Season with sea salt and freshly ground black pepper to taste (about 1/8 tsp salt and a few grinds of pepper to start). Taste and adjust acidity or sweetness if needed.

Add the sliced cucumber and very thin red onion to the bowl with mixed greens and toss gently to combine.

Drizzle about two-thirds of the dressing over the greens and toss lightly so leaves are evenly coated but not saturated.

Arrange the dressed greens on a large serving platter or divide among 4 plates. Fan the smoked salmon slices over the greens in ribbons or small nests.

Tuck the avocado slices alongside or on top of the salmon. Scatter the drained capers evenly over the salad and sprinkle chopped fresh dill.

Finish with the remaining dressing drizzled sparingly over the salmon and avocado, then season any exposed avocado with a small pinch of sea salt and a grind of black pepper.

Serve Immediately with lemon wedges and toasted baguette slices or crackers on the side. Encourage diners to squeeze a little lemon over the salmon if desired.