Smoked Trout Salad with Creamy Dill Dressing

A creamy herb dressing is the perfect complement for soft butter lettuce and avocado. If you don’t want to risk onion breath, skip the onion entirely, or pickle it for a sweet-tart flavor without the pungency.

Prep Time
25 min
25 min



  • 1/3 cup full-fat sour cream
  • ¼ cup chopped fresh dill
  • ½ tsp lemon zest + 3 tbsp lemon juice
  • 2 tsp Dijon mustard
  • ¼ tsp each sea salt and ground black pepper


  • 1 large grapefruit
  • 5 cups torn butter lettuce (or other variety of tender leaves/greens)
  • 8 oz smoked trout
  • 2 large stalks celery, thinly sliced
  • 1 avocado, peeled, pitted, sliced
  • ½ red onion, sliced or pickled, optional
  • 2 tbsp roasted, salted sunflower seeds


1. Prepare dressing: In a small bowl, whisk together dressing ingredients. 

2. Prepare salad: Cut a thin slice off top and bottom of grapefruit. working from top of fruit, cut peel and pith away. Turn grapefruit on its side and slice into wheels.

3. Divide lettuce, trout, grapefruit, celery, avocado and onion (if using) among plates. Top each with dressing and seeds.

MAKE AHEAD: Slice grapefruit and prepare other ingredients the day before. Make dressing up to 2 days in advance; cover and refrigerate.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 324
  • Carbohydrate Content 16 g
  • Cholesterol Content 69 mg
  • Fat Content 19 g
  • Fiber Content 6 g
  • Protein Content 24 g
  • Saturated Fat Content 4 g
  • Sodium Content 588 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 8 g
  • Polyunsaturated Fat Content 4 g