Nordic Salad with Smoked Salmon and Lemon-Dill Dressing
Recipe Type: Main
Serves: Serves 4
  • 2 medium Yukon Gold potatoes
  • 4 large eggs
  • 1 head leaf lettuce, chopped and washed
  • Microgreens or sprouts
  • 8 ounces smoked salmon, sliced
  • 1 cup chopped jarred pickled beets
  • 4 radishes, thinly sliced
  • 1 medium cucumber, thinly sliced
Lemon-dill dressing:
  • 1 bunch fresh dill, roughly chopped
  • 1 lemon, juiced
  • ⅓ cup extra-virgin olive oil
  • 1 clove garlic, minced
  1. First, cook the potatoes. Place in a pot and cover with a couple inches of water. Bring to a boil and cook until potatoes are tender. Drain and let potatoes cool to room temperature, then cut into wedges.
  2. Place eggs in a pot and cover with a couple inches of water. Bring to a boil, turn off heat and cover. Let eggs sit for 10 minutes in the hot water, then carefully remove to a bowl of ice water. When cool, peel the eggs and cut in half.
  3. Blend all dressing ingredients together in a blender until pureed. Season with salt to taste.
  4. Place lettuce in a large bowl. Toss with microgreens. Top with smoked salmon, pickled beets, radish, cucumbers, potatoes and eggs. Drizzle with dressing and serve.
Recipe by Honest Cooking at