Smoked Salmon Breakfast Salad with Crispbread

Name: Smoked Salmon Breakfast Salad with Crispbread
Cuisine: American
Ingredients: 2 baby beets or radishes, thinly sliced; 8 thin slices red onion (optional); 6 cups mesclun; 2 tablespoons fresh lemon juice; 2 tablespoons olive oil; 1 tablespoon chopped capers; Kosher salt and freshly ground black pepper; 3 ounces smoked salmon or gravlax; ¾ cup Neufchâtel or cream cheese; 4 Wasa crispbread or toasted pumpernickel slices; 1 lemon, cut into wedges

4 steps

Everything good about a lox and bagel sandwich (minus the bagel).

Updated at: Thu, 17 Aug 2023 14:14:40 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories274.2 kcal (14%)

Total Fat18.7 g (27%)

Carbs17.8 g (7%)

Sugars2.8 g (3%)

Protein10.4 g (21%)

Sodium622 mg (31%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2baby beets

or radishes, thinly sliced

8 slicesred onion

thin, optional

6 cupsmesclun

2 tablespoonsfresh lemon juice

2 tablespoonsolive oil

1 tablespooncapers

chopped

kosher salt

freshly ground black pepper

3 ouncessmoked salmon

or gravlax

¾ cupneufchâtel cheese

or cream

4crispbread

or toasted pumpernickel slices

1lemon

cut into wedges

Instructions

Step 1

Step 2

Toss beets, onion (if using), mesclun, lemon juice, oil, and capers in a large bowl; season with salt and pepper. Add salmon and gently toss to combine.

Step 3

Step 2

Step 4

Mound salad alongside crispbread spread with Neufchâtel and serve with lemon wedges for squeezing over.

View on bon appétit

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