Smoked Salmon Quinoa Salad + Lemon-Caper Dressing

MEAL TYPE: Entree, Salad

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 4 SERVINGS

Fun fact: Avocados and quinoa are complete proteins, meaning they contain all nine of the essential amino acids humans need. In this delightful summer recipe, they combine with salmon and some of our favorite greens to make a filling and nutritious salad. Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.

INGREDIENTS

1 cup uncooked quinoa

2 1/2 cups green beans, stems removed and cut into 1-inch pieces

6 ounces wild smoked salmon, cut into 1-inch pieces

1 avocado, cut into ½-inch pieces

4 cups arugula

4 Tbs. capers

Pinch of fine sea salt and fresh black pepper

1 lemon, juiced

2 Tbs. shallots, minced

1 Tbs. dijon mustard

2 Tbs. capers

1/2 tsp. honey

3 1/2 Tbs. extra-virgin olive oil

Pinch of fine sea salt

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INSTRUCTIONS

Combine 1 cup quinoa with two cups of water in a medium saucepan. Bring to a boil. Reduce heat, cover, and cook until quinoa has absorbed all the liquid and can easily be fluffed with a fork, about 12-15 minutes.
Blanch green beans in a pot of lightly salted boiling water until bright green and crisp, about 2 minutes. Drain and place in a bowl of ice water to stop from cooking. Set aside.
Prepare the dressing by combining the last seven ingredients (lemon, shallots, mustard, capers, honey, olive oil, and sea salt) and whisking until smooth. This works best with an immersion blender or a food processor to achieve the smoothest consistency. An immersion blender or a food processor will deliver the smoothest consistency, but a hand whisk will work, too.
In a large bowl toss together the cooked quinoa, green beans, smoked salmon, avocado, arugula, capers, and a pinch of salt and pepper. Drizzle with dressing. Toss until everything is evenly combined. Divide among four plates and enjoy.

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