Deconstructed Bagel and Lox Salad Recipe
Servings: 4 -6
Ingredients
- For the dressing:
- 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*)
- 1/3 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.
**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.