Smoked Trout Salad with Blackberry Vinaigrette
Author: Marisa | Uproot Kitchen
Recipe type: Main
Serves: 2
- 4 cups spring mix lettuce
- ¼ avocado, sliced thinly
- ¼ cucumber, deseeded and sliced
- 4 oz smoked trout or salmon
- ½ lemon, juiced
- 2 tablespoons blackberry jam
- 2 tablespoons olive oil
- Split the spring mix between two large plates and top with sliced avocado and cucumber.
- If you are using the smoked trout or another fish out of a can, be sure to drain the oil off completely before breaking it up to top this salad.
- In a small jar, combine the lemon juice, blackberry jam, and olive oil. Shake it up all together and be sure to break up any jammy clumps.
- Adjust to taste and drizzle over the salad with salt and pepper.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2014/03/12/smoked-trout-salad-blackberry-vinaigrette/
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