Smoked Salmon Avocado Breakfast Salad

• 2 cups mixed greens
• 1 ripe avocado, diced
• 4 oz smoked salmon, flaked
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons crumbled feta cheese
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Optional: capers for garnish

Steps

1. 1 In a large bowl, combine mixed greens, diced avocado, flaked smoked salmon, sliced red onion, and halved cherry tomatoes.
2. 2 In a small bowl, whisk together lemon juice and olive oil.
3. 3 Pour the dressing over the salad and toss gently to combine.
4. 4 Sprinkle with feta cheese and season with salt and pepper to taste.
5. 5 Garnish with capers if desired and serve immediately.

Equipment

• Large bowl
• Whisk

Variations

• Add a poached or boiled egg for extra protein.
• Substitute feta with goat cheese for a tangier flavor.

Substitutions

• If smoked salmon is unavailable, use canned wild salmon.
• For a vegan option, omit the salmon and feta.

Pairings

• Fresh orange juice
• A cup of hot coffee

Nutrition

Tips

• For extra flavor, let the salad marinate in the dressing for 5-10 minutes before serving.
• Use high-quality smoked salmon for the best taste.

Storage

Store leftovers in an airtight container in the fridge for up to 1 day. Toss gently before serving again.

Freezing: This salad does not freeze well due to the texture of the avocado and greens.

Serving Suggestions

• Pair with a slice of toasted whole-grain bread.
• Serve alongside a fresh fruit medley for added sweetness.

FAQ