Photo by Andrea Chesman
No cooking whatsoever is the hallmark of this summery salad, which features fruit instead of veggies. This salad seems especially suitable for brunch, and pairs well with a loaf of crusty bread topped with fresh butter. Make sure the berries are bone-dry when added to the salad; otherwise, they’ll become mushy. Smoked fish doesn’t keep much better than fresh fish in the refrigerator, but you can store it in the freezer for up to 3 months at best quality (up to a year, if necessary). Thaw it, still in its wrap, overnight in the refrigerator.
Yield: 3 to 4 servings.
- 8 cups mixed salad greens
- 1/4 cup loosely packed mint leaves, chopped
- 2 scallions, thinly sliced
- 1/2 cup sliced almonds, toasted
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 12 ounces smoked trout, salmon, or bluefish, skin removed and flesh sliced
- Salt and freshly ground black pepper
- 12 ounces strawberries, hulled and sliced
- 6 ounces raspberries or blueberries
Combine the salad greens, mint, scallions, and almonds in a large salad bowl. Add the olive oil and vinegar, and toss to coat. Add the smoked fish and toss again. Add salt and pepper to taste. Be sure to take into account how salty the fish is; smoked fish will vary considerably. Add the berries, toss again gently, and serve.
Learn to create cool, healthy, seasonal salads with these additional tips and recipes:
- Make Salads for Supper
- Mediterranean Farro Salad Recipe
- Vietnamese Shrimp and Rice Noodle Salad Recipe
Andrea Chesman cooks, writes, and teaches in Vermont, where she lives on a 1-acre homestead. She’s the author of many cookbooks, including Serving Up the Harvest and The Fat Kitchen. Her book 101 One-Dish Dinners is available below.