Salmon Goat Cheese Salad
Flavorful hot smoked salmon, tangy goat cheese, velvety avocado, red onion, chives, wild rice and arugula all tossed in a creamy, herby garlic dill dressing and topped with a runny fried egg.
Ingredients
For Salad:
- 4-6 oz Smoked Salmon hot or cold
- 4 cups arugula
- 1 cup wild rice cooked
- 1 avocado diced
- 1 green onion thinly sliced
- 2 tablespoon chives sliced
- ½ cup red onion thinly sliced
- ½ cup crumbled goat cheese
For Dressing:
- 3 tablespoon buttermilk
- 3 tablespoon sour cream
- 1 tablespoon mayo
- 2 teaspoon fresh dill finely chopped
- 1-2 teaspoon minced garlic
- 1 teaspoon pickle relish
- ½ teaspoon Worcestershire sauce
- kosher salt to taste
- fresh cracked pepper to taste
For Fried Egg:
- 1 tablespoon butter
- 2 large eggs
- Kosher Salt & Pepper
Instructions
- Whisk buttermilk, sour cream, and mayo until smooth. Add remaining dressing ingredients and whisk again. Chill until ready to use.
- In a large bowl, toss all salad ingredients. Drizzle with half the dressing and toss again, adding more as needed.
- Melt butter in a non-stick skillet over medium heat. Add eggs, season, and cook until whites are nearly set. Flip gently and cook 30 seconds more for over-easy.
- Top salad with fried eggs and finish with extra pepper or chives if desired.
Notes
- Homemade Creamy Garlic Dill Dressing will last in the refrigerator in an air tight container for up to 3 days.
- If you prefer to use a bottled dressing, cucumber dill, tzatziki, creamy lemon or green goddess all work well.
- Let rice or grain of choice cool slightly before adding it to the salad.
- This recipe makes quite a bit of dressing. Pour lightly and mix. Add more as needed.
- Nutrition values are an estimate only.
Nutrition
Calories: 520kcalCarbohydrates: 28gProtein: 26gFat: 34gFiber: 5g
Tried this recipe?Let me know how it was!