Rainbow Smoked Salmon Salad
The best spring salad with smoked salmon and herb yogurt dressing placed in a rainbow pattern because eating in the rainbow is more fun!
Ingredients
Marinated Tomatoes
- 1 pint cherry or grape tomatoes halved
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice fresh
- 1 tablespoon fresh basil chopped
- 1 teaspoon fresh thyme
- ½ teaspoon fresh parsley chopped
- ¾ teaspoon kosher salt
- ⅓ teaspoon black pepper
Herb Yogurt Dressing
- ½ cup plain greek yogurt
- 1 tablespoon champagne vinegar
- 2 tablespoons lemon juice fresh
- ½ teaspoon kosher salt
- ⅓ teaspoon black pepper
- 1 tablespoon fresh dill minced
- 1 tablespoon fresh parsley minced
- 2 tablespoons honey
- 3 cloves garlic minced
- ⅓ cup olive oil
Salad
- 3 cups arugula
- 2 cups kale
- Marinated tomatoes
- 6 ounces smoked salmon
- ½ cup golden raisins
- 1 cup corn about 2 cobs, boiled and cut off the cob
- 1 cup pearled couscous prepared according to label and cooled
- ½ cup pepita seeds
- 2 large shallots finely chopped
- 4 ounces pecorino romano shaved
- Herb Yogurt Dressing
Instructions
- In a small bowl, combine all of the marinated tomato ingredients and sit in the fridge to marinate for 2-24 hours.
- In a small bowl, thoroughly combine all of the dressing ingredients until smooth. Pour into an airtight container and refrigerate until serving.
- For the salad to appear in a rainbow pattern, prepare in the following method: Place a bed of arugula and kale at the bottom of a large bowl. On top of the greens from left to right, place marinated tomatoes, smoked salmon, golden raisins, corn, couscous, pepita seeds, and shallots. Drizzle the herb yogurt dressing on top, along with shaved pecorino romano.