Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.
Recipe information
Total Time
20 minutes
Yield
4 Servings
Ingredients
2 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1/2 small bunch mustard greens, center ribs and stems removed, leaves torn into 1" pieces (about 4 cups)
2 scallions, thinly sliced
1 celery stalk, thinly sliced, plus ¼ cup celery leaves
1 cup fresh cilantro leaves with tender stems
8 ounces smoked trout fillet, broken into 1-inch pieces
Preparation
Whisk lemon juice and oil in a large bowl; season with salt and pepper. Add mustard greens, scallions, celery and celery leaves, cilantro, and trout and toss gently to combine.
Nutrition Per Serving
Calories (kcal) 200 Fat (g) 14 Saturated Fat (g) 2.5 Cholesterol (mg) 80 Carbohydrates (g) 3 Dietary Fiber (g) 1 Total Sugars (g)1 Protein (g) 17 Sodium (mg) 140
