Umami Lovers Salad


4 oz smoked salmon, cut into bite-sized pieces
8 oz watercress
2 roasted beets, sliced
2 6 1/2 minute eggs, halved
3/4 lb thin asparagus, cut into bite-sized pieces
1 pint mixed cherry tomatoes, halved
2 “baby” cucumbers, sliced into coins

3 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon “everything” seasoning*
1/2 teaspoon Dijon
1 tablespoon nonpareil capers


Toss together the salad ingredients in a medium bowl, set aside. Place the dressing ingredients in a jar, cover and shake until emulsified. Drizzle over salad. Serve immediately.

Serves 2, as a meal. Can be easily doubled or tripled.

* DIY it: “everything” seasoning mix:
1 1/2 teaspoon dehydrated minced onion
1 1/2 teaspoon dehydrated minced garlic
1 teaspoon mixed black and white sesame seeds
1 teaspoon poppy seeds
pinch kosher salt

My thoughts:

I’ve had the idea for a vaguely bagel platter inspired salad for a while now. Finally, I just had to make it. I’m not a huge green salad person so I loaded it up with everything I love: lox, beets, cucumbers, asparagus and peppery watercress vs the typical “salad mix” or lettuce. Then I made a bold, pickle-y dressing loaded with flavor from the everything seasoning. The result is a wonderfully flavor-packed salad. So many bold flavors in every bite–smoky, savory, salty. It is an umami lover’s delight.

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