This salad is a blatant ripoff of the amazing one I had earlier in the week at the Manitoba Club. Mind you, theirs had corn which is also a fun play on the name and this one doesn’t. You can change that if you like. By the way, I can’t get enough of this light, tangy dressing. Make a big batch and use it on everything!
Time: 20 minutes
100g Greek yogurt
15g fresh lemon juice
15g fresh baby dill – finely chopped
2g kosher salt
1 pinch fresh ground black pepper
160g spring mix (field greens)
200g smoked wild salmon – thinly sliced (lox)
1 ripe avocado – flesh only – cubed
40g blue cheese – crumbled
4 soft boiled eggs – halved
In a blender, combine yogurt, mayonnaise, lemon juice, dill, salt and pepper.
Toss the greens with the dressing.
Plate the greens topped with the remaining ingredients.