Smoked Salmon Breakfast Salad

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6–8 Prep 10 min No cook Serves 2

Bagel and schmear topped with lox becomes a salad in this riff on a classic breakfast. A light lemony dressing coats delicate baby greens, crunchy radishes, and thinly sliced onions while the salmon sits on top, and bagel crisps are served alongside as accompanying crackers.

2 tsp olive oil 1 tsp fresh lemon juice ¼ tsp salt ⅛ tsp black pepper 4 cups mixed baby salad greens (preferably with baby watercress) 2 radishes, halved and thinly sliced ¼ cup sliced red onion (cut into thin slivers) 6 sea salt bagel chips (about 1 oz) 2 tbsp whipped cream cheese 4 oz smoked salmon, torn into pieces 2 tsp capers, drained 1. In a medium bowl, combine the olive oil, lemon juice, salt, and pepper. Add the greens, radishes, and onion, and toss to coat.

2. Spread bagel crisps with cream cheese. Place 3 on each of 2 serving plates.

3. On each plate, place 2 cups of the greens mixture, then drape 2 oz salmon over each salad, and sprinkle each with 1 tsp capers. Grind black pepper over top if desired.

Per serving (1 salad) 269 Cal, 15 g Total Fat, 5 g Sat Fat, 1,145 mg Sod, 17 g Total Carb, 2 g Sugar, 3 g Fib, 17 g Prot.

TEST KITCHEN TIP

Want to tame that sharp onion bite when using raw onions? Soak them in ice water, then rinse and pat dry before using.