Plant-Based

Deconstructed 
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.

None
Darren Kemper
Servings
6
Prep Time
25 min
Duration
25 min

Ingredients

  • 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*

Dressing:

  • 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

Preparation

  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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g