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Smoked Trout and Veggie Salad

Photo: Annabelle Breakey; Styling: Basil Friedman
Yield Makes 4 servings


  • 1 cup chopped flat-leaf parsley
  • 7 tablespoons olive oil
  • 2 tablespoons plus 1 tsp. fresh lemon juice, divided
  • 1/2 teaspoon finely shredded lemon zest
  • 1/4 teaspoon kosher salt, plus more to taste
  • 3/4 pound cooked Yukon Gold potatoes, cut into 1/4-in.-thick slices
  • 1/2 pound yellow crookneck squash, very thinly sliced
  • 3 medium yellow tomatoes, cut into wedges
  • Freshly ground black pepper
  • 8 ounces smoked trout, broken into flakes

How to Make It

  1. In a blender, whirl parsley, olive oil, 2 tbsp. lemon juice, zest, and 1/4 tsp. salt.

  2. In separate bowls, gently toss potatoes and squash with some dressing, and tomato wedges with 1 tsp. lemon juice, adding salt and freshly ground black pepper to taste.

  3. On 4 plates, evenly divide veggies and trout. Add more dressing to taste.