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
15 m
0 m
Ready in:
15 m
  1. 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.
  2. Add spinach leaves, salmon, cucumber half-moons, radish and scallion slices, toss until coated well. Serve on plates.