Smoked Salmon-Avocado Salad

Rating: Unrated

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.

By Mindi Shapiro Levine
Recipe by Southern Living November 2008

Gallery

Jennifer Davick; Styling: Mindi Shapiro Levine

Recipe Summary

prep:
15 mins
total:
15 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Directions

  • 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.

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  • *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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