Smoked Salmon Salad with Capers

Ingredients

Instructions

1. 1

   MAKE THE DILL DRESSING: In a small bowl, whisk together sour cream, chopped fresh dill, lemon juice, and olive oil until smooth and creamy. Season with a pinch of salt and white pepper. The dressing should be pourable but thick enough to coat the salad. Taste and adjust - it should be tangy with a fresh dill flavor.

2. 2

   PREPARE THE SALAD BASE: Divide the mixed greens evenly among 4 plates, creating a bed for the toppings. Make sure the greens are dry - wet greens won't hold the dressing well.

3. 3

   ADD THE VEGETABLES: Arrange sliced cucumber, thinly sliced red onion, and sliced avocado over the greens. For a more elegant presentation, fan the avocado slices. If the red onion is too sharp, soak in ice water for 5 minutes first.

4. 4

   ARRANGE THE SALMON: Gently drape the smoked salmon slices over the salad - folding them slightly creates visual height and texture. Distribute evenly among the plates (about 2 oz per serving). Handle the salmon gently as it tears easily.

5. 5

   ADD THE CAPERS: Scatter capers over each salad - they add briny pops of flavor that complement the rich salmon perfectly. Drain excess brine first to prevent the salad from getting soggy.

6. 6

   DRESS AND SERVE: Drizzle the dill dressing over each salad or serve on the side. Garnish with extra dill sprigs and lemon wedges. Serve immediately - this salad doesn't hold well once dressed. Pair with gluten-free crackers or toast for a complete meal.