Name: Smoked Trout Salad with Creamy Lemon Dill Dressing
Prep time: 10 min
Total time: 10 min
Ingredients: 1/2 cup yogurt (I used a dairy free coconut yogurt); 1/4 cup olive oil (THIS is my fav organic brand); 2 tbsp water; 1 and 1/2 tbsp lemon juice; 1 clove garlic, crushed; 1 tbsp fresh dill, finely chopped; pinch of salt; 5-6 ounces butter leaf lettuce; 2 cups baby arugula; 1 cup sliced cucumbers; 1 peach, sliced; pickled red onions (see recipe HERE); extra fresh dill; 3 soft boiled eggs, halved (*see notes); 8 ounces of smoked trout, broken into small pieces

Ingredients

Scale

CREAMY LEMON DILL DRESSING

1/2 cup yogurt (I used a dairy free coconut yogurt)
1/4 cup olive oil (THIS is my fav organic brand)
2 tbsp water
1 and 1/2 tbsp lemon juice
1 clove garlic, crushed
1 tbsp fresh dill, finely chopped
pinch of salt

FOR THE SALAD

5–6 ounces butter leaf lettuce
2 cups baby arugula
1 cup sliced cucumbers
1 peach, sliced
pickled red onions (see recipe HERE)
extra fresh dill
3 soft boiled eggs, halved (*see notes)
8 ounces of smoked trout, broken into small pieces

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Instructions

TO MAKE DRESSING: whisk together all dressing ingredients until creamy smooth. Set aside.
TO ASSEMBLE SALAD: arrange butter leaf lettuce and arugula on a large platter or salad bowl. Mix in cucumbers, and peach slices. Top with pickled onions, extra fresh dill, egg halves and large flakes of smoked trout. Drizzle with dressings.

Notes

I make my soft boiled eggs in a steamer basket. Once water comes to a boil, place room temperature eggs into steamer basket and cover. Steam for 6 and 1/2 to 7 minutes, depending on how jammy soft you like your eggs. Immerse in cold ice water immediately to stop cooking.
If serving this entire salad right away, you can also toss the greens, cucumber, and peaches in the dressing. Then top with onions, fresh dill, eggs, and trout.