Lox And Avocado Summer Salad Recipe

Name: Lox And Avocado Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lox and Avocado Salad; 4 ounces raw salmon/lox/gravlax (smoked or cured); 2 avocadoes, halved, peeled and sliced; 1 shallot, minced; 2-3 tablespoons extra virgin olive oil; 1 lime, juice only; 2 tablespoons white vinegar; 1/4 shot sugar; 1-2 teaspoons chopped fresh herbs (basil, tarragon, parsley) (optional); 2 cups fresh salad greens; Lemon Vinaigrette Dressing; 3 tablespoons extra virgin olive oil; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon white vinegar; 1/2 teaspoon Dijon-style mustard; 1/2 to 1 teaspoons sugar (optional); 1/2 to 1 teaspoons chopped fresh herbs (basil, tarragon, parsley) (optional)

Servings: persons

Lox and Avocado Salad
4 ounces raw salmon/lox/gravlax (smoked or cured)
2 avocadoes, halved, peeled and sliced
1 shallot, minced
2-3 tablespoons extra virgin olive oil
1 lime, juice only
2 tablespoons white vinegar
1/4 shot sugar
1-2 teaspoons chopped fresh herbs (basil, tarragon, parsley) (optional)
2 cups fresh salad greens
Lemon Vinaigrette Dressing
3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon white vinegar
1/2 teaspoon Dijon-style mustard
1/2 to 1 teaspoons sugar (optional)
1/2 to 1 teaspoons chopped fresh herbs (basil, tarragon, parsley) (optional)

1
Saute shallot in 1 T of olive oil until softened, 2-3 minutes.
2
Whisk together the lime juice, vinegar and the rest of the olive oil, and then add the softened shallot. Stir in the sugar, salt, pepper, and herbs, and set aside to cool.
3
Disassemble the salmon a little by peeling apart the thin slices. When the marinade is cooled a bit, completely cover each side of the salmon with the cooled marinade. Let sit 10 minutes at room temperature.
4
Make the lemon vinaigrette dressing by combining all ingredients in a small jar and shaking well to blend. Shake again just before serving.
5
Place some lettuce on each plate/bowl, arrange the avocado slices around the outside, and then drizzle with lemon vinaigrette dressing. (Alternatively, the leftover marinade could be used as the salad dressing.)
6
Place the salmon on top, and add salt and freshly ground black pepper to taste.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Lox and Avocado Salad, 4 ounces raw salmon/lox/gravlax (smoked or cured), 2 avocadoes, halved, peeled and sliced, 1 shallot, minced, and more.

Yes, Lox And Avocado Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lox And Avocado Summer Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions