Smoked Salmon-Avocado Salad

Photo: Jennifer Davick; Styling: Mindi Shapiro Levine
The Levines make the salad dressing tart to balance the richness of the pan-fried latkes that are part of the menu.  For a weekday supper, they suggest whisking in a little extra olive oil and serving with French bread.

Yield:

Makes 6 to 8 servings

Recipe from

Recipe Time

Prep: 15 Minutes

Ingredients

1/4 cup olive oil
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
3/4 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 (5-oz.) package arugula, thoroughly washed*
6 radishes, thinly sliced
2 (4-oz.) packages thinly sliced smoked salmon
1 avocado, sliced

Preparation

1. Whisk together first 6 ingredients. Gently toss together arugula, radishes, and half of olive oil mixture in a large bowl. Arrange on a serving platter with salmon and avocado. Serve immediately with remaining olive oil mixture.

*1 (5-oz.) package spring mix, thoroughly washed, may be substituted.

Note: For testing purposes only, we used Echo Falls Smoked Salmon at one tasting and Woodsmoke Provisions at another.

Note:

Mindi Shapiro Levine,

November 2008