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Bon Appétit

Smoked Salmon and Cucumber Ribbon Salad with Caraway

3.9

(13)

Image may contain Plant Fruit Citrus Fruit Food Grapefruit and Produce
Photo by Leo Gong

Recipe information

  • Yield

    Makes 4 first-course servings

Ingredients

3 tablespoons olive oil
3 tablespoons minced shallot
2 tablespoons fresh lemon juice
1 teaspoon caraway seeds
1 English hothouse cucumber
2 bunches watercress, trimmed
1 small Granny Smith apple, cored, thinly sliced
8 ounces sliced smoked salmon

Preparation

  1. Whisk first 4 ingredients in small bowl; season dressing with salt and pepper. Cut cucumber crosswise in half. Using vegetable peeler, cut into long strips to form ribbons. Scatter cucumber, watercress, and apple on 4 plates. Tuck in slices of salmon. Drizzle dressing over.

TagsSaladSmoked SalmonSalmonFishSeafoodCucumberVegetableSideStarterDinnerDairy FreeGluten FreeNut FreeEasyQuickNo-CookBon Appétit

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