½ cup good quality mayonnaise or soy-free Vegenaise
2 Tablespoons water
¼ teaspoon lemon zest
1 ½ Tablespoons fresh lemon juice
1 small garlic clove, minced
½ teaspoon Dijon mustard
pinch sea salt
freshly ground black pepper to taste
6 ounces baby spinach leaves
1 cup sliced Persian cucumber, about 1 large
2 cups quartered or halved small tomatoes
6 ounces smoked salmon, cut into strips
4 ounces goat cheese, crumbled (optional*)
⅓ cup thinly sliced red onion (about ¼ small onion)
2 Tablespoons capers, drained and patted dry
2 Tablespoons fresh dill fronds, removed from tough stems
8-10 whole wheat bagel crisps**, either store bought or homemade
Instructions
In a medium bowl, whisk together the mayonnaise, water, lemon zest and juice, garlic, mustard, salt and pepper.
Arrange spinach leaves on a platter. Top with cucumber, tomatoes, salmon, goat cheese, onion, capers and dill. Arrange the bagel crisps around the edges of the platter, tucking them under the salad.
Drizzle with dressing and serve.
Notes
*Sub avocado for goat cheese or just omit it altogether. **To make your own bagel crisps, cut 2 bagels crosswise into ¼” slices. Brush both side with olive oil and bake at 350 degrees for 20 minutes, flipping them over halfway through.
Recipe by Pamela Salzman at https://pamelasalzman.com/deconstructed-bagel-lox-salad-recipe/