Bagel & Lox Salad 
with Dijon Dressing

We’ve taken the classic flavors in a bagel & lox sandwich and packed them into a salad with wild smoked salmon, dill, red onion and even toasted bagel chips. To lend a delicious richness to this meal, try adding 3 to 4 oz of crumbled goat cheese.
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Deconstructed Bagel & Lox Salad with Dijon Dressing

Deconstructed Bagel & Lox Salad with Dijon Dressing

  • Duration
  • Prep Time
  • 6Servings


  • 6 oz baby spinach
  • 2 cups halved cherry or grape tomatoes
  • 1 cup sliced cucumber
  • 6 oz wild smoked sockeye 
salmon, cut into strips
  • 1/3 cup thinly sliced red onion
  • 2 tbsp fresh dill fronds, removed 
from tough stems
  • 2 tbsp capers, drained and patted 
dry, optional
  • Whole-grain bagel crisps, optional*


  • 1/2 cup olive oil mayonnaise
  • 1/4 tsp lemon zest, plus 1½ tbsp fresh lemon juice
  • 1 small garlic clove, minced
  • 1/2 tsp Dijon mustard
  • Sea salt and ground black pepper, 
to taste


  1. Prepare dressing: In a medium bowl, whisk together all dressing ingredients plus 2 tbsp water.
  2. Arrange spinach leaves on a platter. Top with tomatoes, cucumber, salmon, onion, dill and capers (if using). Arrange bagel crisps (if using) around the edges of the platter. Drizzle with dressing just before serving.

Nutrition Information

  • Serving Size: 1/6 of salad
  • Calories: 189
  • Carbohydrate Content: 6 g
  • Cholesterol Content: 17 mg
  • Fat Content: 15 g
  • Fiber Content: 2 g
  • Protein Content: 8 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 453 mg
  • Sugar Content: 3 g