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Smoked Salmon Salad With Spring Vegetables

Come springtime, we have a (hopefully charming) tendency to describe many dishes that come out of our test kitchen as “a breath of fresh air.” Well this time, we really mean it! As bright as it is beautifully balanced, this salad combines fresh seasonal produce — baby kale, sugar snap peas, avocado, and radish — with smoked salmon, tangy chèvre, and nutty farro. We love how you get creamy, chewy, silky, and crunchy textures in every forkful.

What about the dressing, you ask? We drizzle the salad in a very light honey-Dijon vinaigrette. It’s full of lemon and dill, which bring out the freshness of the spring veggies — and add contrast to the salad’s heartier ingredients. (Plus, salmon and dill are basically the Maya Rudolph and Paul Thomas Anderson of ingredient pairings.)

Between the windowpane-thin radish slices, the frilly dill fronds, and the peachy folds of smoked salmon, this salad is unarguably gorgeous — perfect for all manner of warm-weather entertaining. Serve it as a side at your mom’s birthday brunch or as the main event for a patio date night. We promise the meal will feel effortlessly luxurious … especially if you throw in a bottle of sparkling rosé!

Smoked Salmon Salad With Spring Vegetables



Smoked Salmon Salad With Spring Vegetables

Serves: 6


For the salad:
¾ cup farro, rinsed
Kosher salt, to taste
5 oz baby kale spring mix
2 ripe avocados, diced into ½” cubes
6 radishes, thinly sliced
6 oz sugar snap peas, thinly sliced on the diagonal
4 oz crumbled chèvre
6 oz smoked salmon, broken into bite-size pieces
Gelson’s organic fresh dill fronds, for garnish
Freshly ground Gelson’s black pepper, for garnish
For the honey-Dijon vinaigrette:
3 Tbsp freshly squeezed lemon juice
2 tsp honey
1 ½ tsp Dijon mustard
¼ cup extra virgin olive oil
Kosher salt, to taste
Freshly ground Gelson’s black pepper, to taste
1 shallot, thinly sliced
2 Tbsp minced Gelson’s organic fresh dill


  1. To make the farro: Bring a medium pot of water to a boil. Lightly season it with salt, add the farro, and reduce to a simmer. Cook until the farro is tender, 30 to 35 minutes. Strain, and spread the farro on a sheet pan. Let cool for 15 minutes.

  2. To make the vinaigrette: In a small bowl, combine the lemon juice, honey, and Dijon.

  3. Slowly drizzle in the olive oil while whisking to emulsify. Season with kosher salt and black pepper.

  4. Stir in the shallots and dill until combined. Cover, and refrigerate until ready to use.

  5. To assemble the salad: In a large serving bowl, layer the spring mix, farro, avocado, radishes, snap peas, chèvre, and smoked salmon.

  6. Drizzle with the honey-Dijon vinaigrette and toss to combine. Garnish with dill fronds and black pepper. Serve immediately.