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[Total: 3 Average: 5/5]
I lived in the Pacific Northwest for many years and grew to like the taste of smoked salmon. If you’re trying to lighten up a bit this is a nice and flavorful salad. The beauty of this salad is that you may use any type of salad greens that you want.
- 1 Large Cucumber
- 1 Avocado (Optional)
- 7 Ounces Salad Greens (Such As Bib Lettuce)
- 8 Radishes (Leave Whole or Slice)
- 1 Pound Smoked Salmon
- 1/3 Cup Chilled Aioli
- 2 Sliced Spring Onions
- 8 Sliced Cornichons
- Toasted Rye Bread To Serve
- Lemon Wedges For Garnish (Optional)
- Halve cucumbers lengthwise, and scoop out seeds using a teaspoon.
- Throw away seeds. Slice cucumbers on an angle.
- Halve avocado (if using), remove stone and slice. Scoop out flesh using a large spoon.
- Pile salad leaves onto serving plates then top with cucumbers, avocado slices, radishes, spring onion slices, and cornichons.
- Add slices of smoked salmon.
- Drizzle with aioli.
- Serve with rye toast.
- © Victoria Hart Glavin
