Comeau’s Smoked Salmon Salad with Lemon Dill Vinaigrette

This salad is a go-to for summer, featuring locally smoked salmon from Willy Krauch on a crisp bed of arugula and mixed greens. Accompanied by fresh radishes, cucumber, and a creamy lemon dill vinaigrette, it’s a refreshing choice, especially for the warmer months.

Serves 4

Ingredients

2	115g packs of Willy Krauch Cold-smoked Atlantic Salmon
6 cups	Mixed greens
2 cups	Arugula
2 tbsp	Fresh dill, chopped
1	Cucumber, thinly sliced
1/2	Red onion, thinly sliced
6	Radishes, thinly sliced
1 cup	Cherry tomatoes, halved
1/2 cup	Crumbled feta cheese

Ingredients – Lemon Dill Vinaigrette

6 tbsp	Honey
1/2 tbsp	Lemon juice
2 tsp	Dijon mustard
1/4 tsp	Garlic powder
1/4 tsp	Onion powder
1/4 tsp	Fresh dill, chopped
1 tbsp	Apple cider vinegar
2 tbsp	Olive oil
1/4 cup	Canola oil

*Nova Scotia sea salt and black pepper, to taste

Directions

1. Prepare the Lemon Dill Vinaigrette. Add all vinaigrette ingredients to a food processor or blender and mix until creamy. Set aside.

2. Thinly slice the cucumber, radishes, red onion and halve the cherry tomatoes.

3. Add mixed greens, arugula, and fresh dill to a large bowl and mix until combined.

4. Divide the greens among four bowls. Top with cucumber, radishes, red onion and cherry tomatoes. Form the smoked salmon slices into little pinwheels. Add to the salad and top with Feta.

5. Drizzle with vinaigrette and serve immediately.