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Smoked Salmon and Arugula Salad

This simple salad is a great lunch, and the soft, salty salmon pairs perfectly with crisp greens and creamy dressing. You can use fat free yogurt and low-fat mayo if you want to keep the fat content low, or full fat, for a richer dressing. If you want to snip some fresh dill over the salmon, that would be lovely, too. Serves 4. Prep time: 10 minutes.


1     small clove garlic
¼    cup plain Greek yogurt
2     tablespoons mayonnaise
1     tablespoon fresh lemon juice
1     teaspoon sugar
½    teaspoon salt
2     tablespoons olive oil
4     cups arugula, washed and dried
1     large carrot, shredded
2     cups cherry tomatoes, halved
8     ounces smoked salmon, thinly sliced, cut in bite sized pieces


  • In a blender or food processor, mince the garlic, then add the yogurt, mayonnaise, lemon juice, sugar and salt, and puree.
  • Scrape down and repeat if necessary, then drizzle in the olive oil with the machine running.
  • Reserve.
  • Arrange the arugula on each of four salad plates, then top it with carrot shreds and tomatoes.
  • Pile the salmon in the center. Drizzle with dressing and serve immediately.

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