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Photo: Jennifer Davick; Styling: Mindi Shapiro Levine Photo by: Photo: Jennifer Davick; Styling: Mindi Shapiro Levine

Smoked Salmon-Avocado Salad

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.

Southern Living NOVEMBER 2008

  • Yield: Makes 6 to 8 servings
  • Prep time: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.

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Smoked Salmon-Avocado Salad recipe

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