My husband and I met at a conference. We sat together at dinner and both ordered the same thing – salmon Caesar salad – and discussed our mutual love of salmon. The night he proposed, we went back to that same restaurant and he insisted on our sharing the salmon Caesar salad. An auspicious start for a foodie romance, wouldn’t you say? It has been eight years since our first conversation about salmon, and it’s still a popular topic of conversation and a frequent choice for dinner. We love it all different ways – broiled, roasted, poached, pan-sauteed, grilled, smoked, raw in sushi… you name it. So when I saw this dish on the Food Network, I knew it would be well received. I was right – more than right, in fact, since this has become Our All-Time Favorite Salad. Smoked salmon, avocado, pepitas, crisp greens, lime dressing… what more could you ask for?
Spinach Salad with Smoked Salmon, Avocado, and Pepitas
1/2 package washed baby spinach leaves (or other salad greens – which is what I had on hand)
2 Hass avocados
4 tablespoons raw pepitas (approx.)
juice of 1/2 lime
extra-virgin olive oil
sea salt and freshly ground black pepper
1 package wild-caught smoked salmon
- Toss spinach leaves with lime juice, extra-virgin olive oil, sea salt (like Maldon) and pepper until nicely coated. Add half the pepitas and scoop out the flesh of one avocado. Toss together.
- Drape smoked salmon slices over the side of a large serving bowl. Pour salad into serving bowl.
- Top salad with remaining pepitas, and scoop the flesh from the other avocado to scatter over the top.
Source: Adapted from Nigella Lawson