Smoked Salmon and Arugula Salad with Cucumber, Onion, and Dill (14 Minutes)

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This smoked salmon and arugula salad is a fresh and vibrant dish, perfect for a light dinner.

The peppery arugula pairs beautifully with the rich, savory smoked salmon, while the crisp cucumber, tangy onion, and aromatic dill add layers of flavor.

A zesty lime and cilantro dressing brings the salad together, making it refreshing and full of character – yum!

  • Prep Time: 14 minutes
  • Total Time: 14 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 6 cups arugula
  • 6 ounces smoked salmon, thinly sliced
  • 1/2 onion, thinly sliced
  • 1 cucumber, thinly sliced
  • 2 tablespoons fresh dill, chopped
  • Freshly ground black pepper, to taste
  • Pinch of salt, to taste

For the lime/cilantro dressing:

  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh cilantro, chopped
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions

  1. Prepare the lime cilantro dressing (5 minutes):
    • In a small bowl or a mason jar, combine the fresh lime juice, olive oil, chopped cilantro, and minced garlic.
    • Whisk together or shake well until the dressing is emulsified. Season with salt and pepper to taste. Set aside.
  2. Assemble the salad (5 minutes):
    • On a large serving platter or in individual salad bowls, arrange the arugula as the base.
    • Evenly distribute the sliced smoked salmon, red onion, cucumber, and chopped dill over the arugula.
  3. Dress the salad (2 minutes):
    • Drizzle the lime cilantro dressing over the salad just before serving. You can either toss the salad gently to coat the ingredients evenly or serve with the dressing on the side for individual preference.
  4. Season and serve (2 minutes):
    • Finish the salad with a pinch of salt and freshly ground black pepper to taste.
    • Serve immediately and enjoy this light, refreshing, and flavorful smoked salmon and arugula salad!

Notes

This salad can be easily customized to your liking—consider adding capers, avocado slices, or a sprinkle of feta cheese for extra flavor and texture.

The lime cilantro dressing is fresh and zesty, balancing the richness of the smoked salmon.

This dish pairs wonderfully with a chilled white wine or a light, crisp sparkling water. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 200
  • Sugar: 3g
  • Sodium: 620mg
  • Fat: 16g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 30mg

Pair this with...

Homemade Boule Loaf

Grab 4 cups all-purpose flour, 1 packet (or 2 ¼ tsp) of active dry yeast, about 1 ½ cups warm water, and 1 ½ tsp salt. Dissolve that yeast in warm water and let it sit until it's foamy, around 5 minutes. Now, mix in the flour and salt, get your hands dirty, and knead until smooth. Let the dough rise in a cozy spot until it's doubled in size, about an hour. Preheat your oven to 425°F (220°C). Shape your dough into a ball and score the top with an "X" or design of your choosing. Bake for about 30 minutes until golden brown. Let it cool and enjoy the magic of homemade bread.

Olive Oil Tomatoes

Grab a bunch of fresh cherry tomatoes, washing them and patting dry. Preheat your oven to 400°F (200°C). In a mixing bowl, toss the tomatoes with a generous glug of olive oil, ensuring each tomato is gleaming with a light coat. Now, mince up some garlic – a couple of cloves should do – and sprinkle it over the tomatoes. Choose your preferred herbs; rosemary and thyme work beautifully, but basil or oregano can be divine too. Roughly chop or tear your herbs and add them to the bowl. Season everything with salt and pepper and give it a good mix. Spread this vibrant mixture on a baking sheet in a single layer. Pop it in the oven for about 20-25 minutes or until the tomatoes are soft and slightly shriveled.

Roasted Rosemary Chickpeas

Starting with a can of chickpeas, drain and rinse them, then pat dry to ensure maximum crispiness during roasting. Toss them in a bowl with a good glug of olive oil, freshly chopped rosemary, salt, and maybe a touch of garlic powder for an extra depth of flavor. Spread them out on a baking sheet in a single layer, ensuring they're not overcrowded. Pop them into a preheated oven at around 400°F (205°C) and roast for 20-30 minutes, giving them a good shake halfway through. You're looking for a deep golden hue and a nice crunch when bitten. Let them cool slightly, and then they're ready to be devoured!

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