Spinach Salad with Smoked Salmon|Print

Servings: 4

Extra virgin olive oil

3 tbsps

Fresh lemon juice

2 tbsps

Fresh dill

2 tbsps, chopped

Baby spinach

7 oz (6 cups)

Smoked salmon

6 oz, thinly sliced, cut diagonally into ½-inch ribbons

English cucumber

1, medium-sized, peeled, seeded and sliced into thin half-moons

Radishes, cut in half, sliced thinly

Scallions, sliced thinly

Kosher salt

to taste

Fresh ground black pepper

to taste

Spinach Salad with Smoked Salmon

Prep:

15 m

Cook:

0 m

Ready in:

15 m

Whisk olive oil with fresh lemon juice and chopped dill in a large enough bowl; season with kosher salt and freshly ground black pepper to taste.
Add spinach leaves, salmon, cucumber half-moons, radish and scallion slices, toss until coated well. Serve on plates.