banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Gravlax Salad Jars

Serves 6.

    Share

    Gravlax Salad Jars

    Bracing horseradish, beets, lemon, and yogurt are my preferred pairing with gravlax, all working to cut its richness for an immensely satisfying picnic meal. When you shake your salad jar or toss it all up in a bowl to serve family style, the flavours weave together, creating something brand new.

    Advertisement

    Tip

    Because the salmon is cured, it will keep for longer outside of the fridge. Vegetarians and vegans can skip the gravlax or smoked salmon and add smoked tofu slices or cooked white beans in its place.

    Advertisement

    Gravlax Salad Jars

    Ingredients

    • 1/2 cup (125 mL) unsweetened plain yogurt
    • 1/4 cup (60 mL) mayonnaise
    • 1 tsp (5 mL) lemon zest
    • 1/4 cup (60 mL) lemon juice
    • 1 Tbsp (15 mL) chopped fresh dill
    • 3 cups (750 mL) cooked quinoa
    • 6 slices gravlax or smoked salmon
    • 2 Tbsp (30 mL) prepared beet or regular horseradish
    • 8 radishes, halved
    • 5 oz (140 g) mixed baby greens or baby spinach
    • Lemon wedges, for serving

    Nutrition

    Per serving:

    • calories226
    • protein10g
    • fat11g
      • saturated fat2g
      • trans fat0g
    • carbohydrates23g
      • sugars2g
      • fibre3g
    • sodium281mg

    Directions

    01

    For dressing, in medium bowl, whisk yogurt, mayonnaise, lemon zest, lemon juice, and dill.

    02

    In each of 6 - 4 cup (1 L) capacity jars, layer dressing, quinoa, salmon, horseradish, radishes, greens, and lemon wedges. Seal jars and refrigerate until ready to pack in your cooler.

    03

    To serve, remove lemon wedges, shake, and enjoy directly out of the jar, or transfer to serving bowl, toss, and eat, seasoning with lemon.

    Advertisement

    Like this recipe?

    This recipe is part of the Summer to Go collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.