Smoked Salmon Salad Recipe

Wash and dry greens

Rinse the mixed baby greens under cold water and spin or pat dry thoroughly. Place in a large salad bowl and set aside.

Slice vegetables

Peel the red onion and cut into very thin slices (about 1/8 inch). Core the red bell pepper, remove seeds and membranes, then slice into thin strips or small bite-sized pieces.

Prepare smoked salmon

If the smoked salmon is in large pieces, tear or slice it into bite-sized strips or ribbons (about 1/2 to 1 inch wide). Keep refrigerated until assembling.

Mince the garlic clove finely or grate it. In a small bowl or jar, add the lemon juice, Dijon mustard, honey (or maple syrup), and minced garlic. Whisk to combine.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. If using a jar, add the oil, close the lid, and shake vigorously for 20–30 seconds.

Season the dressing with sea salt and freshly ground black pepper to taste. Taste and adjust — add a little more lemon if you want more brightness, or a pinch more honey if too tart.

Add the sliced red onion and bell pepper to the bowl with the baby greens. Toss gently to distribute the vegetables evenly throughout the greens.

Drizzle about two-thirds of the lemon dressing over the greens and vegetables. Toss lightly but thoroughly so the leaves are evenly coated. Add more dressing if needed, to taste.

Arrange the smoked salmon pieces on top of the dressed greens. Scatter the crumbled feta cheese evenly over the salad. If using capers, sprinkle them over the top for briny pops of flavor.

Finish with a few more grinds of black pepper and, if desired, a tiny pinch of flaky sea salt. Serve immediately so the greens remain crisp.