Smoked Salmon Spinach Salad Recipe

Trim and blanch asparagus

Trim the woody ends from the asparagus. Bring a medium pot of salted water to a boil. Add asparagus and blanch for 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry, then cut spears in half on the diagonal.

Slice radish and beetroot

Thinly slice the radishes on a mandoline or sharp knife. Cut cooked beetroot into 1/4-inch wedges or thin slices. Set aside.

Halve, pit and slice the avocado lengthwise into thin wedges just before assembling to avoid browning. Toss avocado lightly with a teaspoon of lemon juice to preserve color if preparing earlier.

In a small bowl or jar combine 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add a pinch more salt or a little more honey if you prefer a touch sweeter.

Place 5 cups baby spinach in a large salad bowl or arrange on a platter as the base.

Scatter the sliced radishes and beetroot evenly over the spinach.

Arrange the blanched asparagus halves over the salad and add the avocado slices in a fan or scattered pattern.

Gently drape the 8 ounces smoked salmon slices over the salad in ribbons or small folds, distributing evenly so each serving gets salmon.

Sprinkle the chopped fresh dill over the top and zest the lemon over the salad for bright aroma.

Drizzle the prepared dressing evenly over the salad just before serving. Toss gently if serving family-style, or leave plated for individual presentation.

Sprinkle 1 teaspoon black nigella seeds (or black sesame) evenly over the salad for a visual contrast and subtle oniony flavor.

If using, scatter 1/4 cup toasted walnuts or pine nuts for crunch. Serve immediately with lemon wedges on the side.