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.
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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
- Prepare dressing: In a medium bowl, whisk together all dressing ingredients plus 2 tbsp water.
- 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