This salad is my new favorite; I ordered a similar one at a small lunch spot called “J’Box” in
. It is a great combination of salty fish, sweet tomatoes and sour, creamy dressing. I threw in a good bid of purslane because it is so abundant in my garden right now, but could easily be replaced with baby spinach, or omitted California
For all leafy salads make sure to dry the lettuce thoroughly and toss the dressing with the greens only, then add the rest. This makes it easier to get even servings instead of ending up with all the heavy stuff at the bottom of the bowl. And always dress a salad when possible. Dressing drizzled on after it is on the plate is so uneven and diminishes the quality of the salad. If you are traveling with the salad keep the toppings in a separate container than the greens. Dress no more than 30 minutes prior to serving. Softer lettuces like green leaf should be no more than 10 minutes as they wilt faster. If you are feeding a crowd and want to be able to save the left over salad, dress only a portion at a time and refresh with more salad, dressing and toppings as needed.
1 large head of romaine or 6 cups of mixed greens
1 cup purslane (optional)
¼ lb smoked salmon sliced or flaked
1 large avocado, diced
20 small grape tomatoes, halved
½ inch slice of red onion, sliced very thin.
1/3 cup homemade mayonnaise
juice and zest from 1 lime
1 garlic clove, pressed
¼ teaspoon salt