Smoked Salmon Salad

with Coconut & Citrus Herb Dressing

Like a fancy upgrade for your salad nicoise…

Smoked Salmon Salad with Coconut & Citrus Herb Dressing

• Smoked Salmon

• Mixed salad greens

• Canned full fat coconut milk

• Fresh dill

• Scallions

• 2 lemons

• 1 lime

• 1 egg

• Kosher Salt

Start boiling water over high heat in a small pot.

In the meantime, pour coconut milk from the can into a bowl and whisk to incorporate solids with liquid. Measure 1 cup of coconut milk and put the remaining away. In a bowl, mix 1 cup of coconut milk with juice of 1 lemon and 1 lime, large pinch of sea salt, and thinly sliced scallion to taste. Set aside.

Dice a little extra scallion and fresh dill for topping your salad. Set aside.

When your water is boiling, add 1 egg to boiling water and cook at boiling for 7 minutes if you like a jammy yolk, 9 if you like hard boiled. Make an ice bath in a bowl with a mixture of water and lots of ice and set aside.

Peel ¼ of a large cucumber and cut into thick rounds, and then into quarters. Set aside.

When egg is finished, immediately place into ice bath for a few minutes. When cool enough to handle, carefully peel off the shell and set aside.

Check seasoning on your dressing, and if you’re happy with it, place clean greens into a mixing bowl.

Pour dressing on top and gently toss using your hands to cover greens. Move greens to bowl you plan to eat out of and top with smoked salmon and cucumber pieces.

Cut egg into 4 or 5 slices and place on top. Add extra scallion, finely chopped dill, extra lemon juice and a sprinkle of sea salt. Drizzle cucumber with a little extra dressing. Enjoy immediately.