Description
Refreshing and flavorful salad featuring smoked salmon, crunchy cucumbers, and a creamy dill-yogurt dressing.
Ingredients
Scale
- 150 g greek yogurt
- 20 ml lemon juice
- 2 stalk dill
- 1/2 clove garlic
- 1 drizzle tabasco
- 10 ml olive oil
- salt to taste
- 2 whole baby gem lettuce
- 1 large cucumber
- 100 g smoked salmon
Instructions
- Finely chop the dill fronds, discarding any tough stems.
- Mince the garlic or grate it using a microplane for a smoother texture.
- Combine the Greek yogurt, lemon juice, chopped dill, garlic, olive oil, and a few drops of Tabasco in a medium bowl. Whisk until everything is thoroughly incorporated and the sauce is smooth.
- Season the sauce with salt to taste, starting with a small pinch. I find it’s best to let the flavors meld for about 5 minutes before making final seasoning adjustments.
- Wash and dry the baby gem lettuce, then tear into bite-sized pieces. Arrange them as the base layer on your serving plates or in a large salad bowl.
- Slice the cucumber into thin rounds or half-moons. The thinner you slice, the more refreshing crunch you’ll get in each bite.
- Layer the cucumber slices over the lettuce, then artfully arrange the smoked salmon on top. The salmon should be the crown of your creation.
- Drizzle the dill-yogurt sauce generously over the salad. You can serve extra sauce on the side – trust me, people always want more of this delicious dressing!
- Serve immediately, perhaps with a slice of crusty bread to soak up any remaining sauce on the plate.
Notes
- This salad is best enjoyed fresh and can be adjusted according to personal taste.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 50 mg