Ingredients: 8 cups mixed greens, 2 ripe avocados (1-inch cubes), 1 cucumber (halved, sliced), 6 oz smoked salmon (hot or cold smoked, sliced), 1/3 cup feta cheese, pomegranate seeds (optional)
Dijon Honey Vinaigrette: 1/4 cup lemon juice, 2 tbsp honey, 1 tbsp Dijon mustard, 1/4 cup olive oil, 2 tbsp fresh dill (minced), salt, pepper
Note: I used hot smoked salmon for deeper flavor, but cold smoked works beautifully too.
Method:
Prep: Cube avocado, slice cucumber into half-moons, slice salmon
Dressing: Whisk lemon juice + honey + Dijon until smooth → slowly drizzle olive oil, whisking constantly → whisk in dill + salt + pepper
Assemble: Combine greens, avocado, cucumber, salmon, feta in large bowl
Finish: Drizzle dressing just before serving → toss gently → garnish with pomegranate seeds + dill
Serve: Immediately while fresh and crisp
Other Great Variations:
Citrus: Add grapefruit or orange segments + zest in dressing Creamy: Add goat cheese instead of feta Crunchy: Toasted pine nuts, almonds, or capers Herby: Add fresh basil or chives with the dill
Protein Options:
Hot vs Cold Smoked: Hot = firmer, flakier; Cold = silky, delicate
Alternatives: Grilled salmon, trout, mackerel, or poached prawns
Dressing Tweaks:
Spicy: Add Dijon + whole grain mustard mix
Tangy: Extra lemon zest or apple cider vinegar
Sweet: Maple syrup instead of honey
Pro tip: Dress salad just before serving to prevent wilting. Add avocado last and toss gently to avoid mashing. Cold smoked salmon is more delicate, so handle carefully.
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