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Smoked Salmon Salad with Herbed Mustard Dressing
- Step 1
To prepare the dressing, blend all dressing ingredients except the herbs until smooth. Taste and adjust the seasoning, if needed. Stir through herbs.
- Step 2
To assemble the salad, fill a large bowl or plate with the mixed greens. Top with smoked salmon, avocado and red onion. Drizzle the dill dressing over the top just before serving.
- Step 3
Salad can be stored in the fridge for up to 4 days, but the salad keeps best without the dressing, so store the dressing separately for best shelf life.
Smoked Salmon Salad
150g Tassal Cold Smoked Salmon Cracked Pepper
225g mixed green salad
1 avocado, sliced
1/2 red onion, thinly sliced
3 tbsp lemon juice
2 tbsp water
1/4 cup extra virgin olive oil
1 tsp dijon mustard
1 tbsp maple syrup
1 clove garlic
1/2 cup fresh herbs, finely minced (dill, parsley, tarragon, chervil, fennel, etc.)