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Smoked Salmon Salad with Lemon-EVOO Dressing
Emily

Smoked Salmon Salad with Lemon-EVOO Dressing

A vibrant modern European salad featuring flaky smoked salmon, crisp cucumbers, briny olives, and a zesty lemon-infused olive oil dressing. Perfect as a luxury appetizer or quick weeknight meal with layered textures and bright citrus notes.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Modern European
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 100g (3.5oz) smoked salmon
  • 8 black olives
  • 1 medium cucumber
  • 1 tbsp capers (drained)
  • 120g (4.2oz) leafy greens (baby spinach + arugula)
  • 1 tbsp chopped dill
  • 1 whole lemon
  • 6–8 tbsp EVOO
  • Salt & pepper to taste

Method
 

  1. Cut lemon into two halves
  2. Reserve thin lemon slices for garnish
  3. Pour 6–8 tbsp EVOO into a glass
  4. Juice half the lemon directly into the oil using a strainer
  5. Chop half the black olives into small pieces
  6. In a bowl, combine spinach and arugula
  7. Drizzle ⅔ of the EVOO-lemon mixture onto the greens
  8. Add halved cucumber and large olive chunks
  9. Toss in capers
  10. Arrange salmon slices over the salad in overlapping rows
  11. Garnish with whole olives, lemongrass, and reserved lemon slices
  12. Top with remaining dressing before serving

Notes

Assemble last-minute for optimal texture
Chill all components 5-10 minutes for a refreshing cold salad
Optional additions: toasted fennel, avocado slices, or citrus zest
Adjust EVOO amount based on slickness of greens