Ingredients

For the salad

• 6 oz smoked trout fillets, skin removed and broken into 6 large rustic pieces
• 3 cups mixed baby greens
• 1 ripe avocado, cut into 8 wedges
• ½ English cucumber, sliced into thin rounds
• ¼ small red onion, very thinly sliced
• 2 tbsp fresh dill, roughly chopped
• 1 tbsp fresh parsley, roughly chopped
• 1 tbsp capers, drained
• Freshly cracked black pepper
• Pinch of sea salt

Lemon Olive Oil Dressing

• 3 tbsp extra-virgin olive oil
• 1½ tbsp fresh lemon juice
• ½ tsp finely grated lemon zest
• ½ tsp Dijon mustard
• Pinch of sea salt
• Freshly cracked black pepper

Instructions

1. Place the mixed baby greens into a wide, shallow ceramic serving bowl.
2. Arrange the 1/2 cucumber rounds, 1/4 red onion, 1 ripe avocado into wedges, 1 tbsp capers, 2 tbsp dill, and 1 tbsp parsley over the greens.
3. Gently separate the smoked trout into six large pieces, keeping them intact rather than shredding the fish.
4. In a small clear glass bowl, whisk together the 3 tbsp extra-virgin olive oil, 11/2 tbsp fresh lemon juice, 1 tsp lemon zest, 1/2 tsp Dijon mustard, pinch of sea salt, and black pepper until lightly emulsified.
5. Drizzle the lemon olive oil dressing slowly over the finished salad. Add a final crack of black pepper and a small amount of fresh dill. Serve immediately with a lemon half positioned alongside the bowl.