Smoked Trout Succotash Salad

july-no-cook-supper-salmon-salad

Greg Dupree; Food Styling: Anna Hampton; Prop Styling: Mindi Shapiro

Ingredients


  • 1/2 cup olive oil mayonnaise

  • 2 tablespoons chopped fresh dill

  • 2 tablespoons cider vinegar

  • 2 tablespoons buttermilk (preferably whole milk)

  • 1 tablespoon honey

  • 1 teaspoon kosher salt

  • 1 teaspoon black pepper

  • 6 cups chopped butterhead lettuce (about 12 oz.)

  • 3 medium heirloom tomatoes (about 2 lb.), cut into 1/2-in.- thick slices

  • 2 cups multicolor heirloom cherry tomatoes (about 12 oz.), halved

  • 1 1/2 cups fresh corn kernels (from 3 large ears)

  • 1 small English cucumber (about 6 oz.), cut into 1/4-in.- thick rounds (about 2 1/2 cups)

  • 6 ounces smoked trout, broken into 2-in. pieces

  • 1/2 cup thinly sliced fresh basil

Preparation

1. Whisk together mayonnaise, dill, vinegar, buttermilk, honey, and 1/2 teaspoon each of the salt and pepper in a bowl.

2. Spread lettuce on a platter; arrange tomatoes on top. Toss together corn, cucumber, and remaining 1/2 teaspoon each salt and pepper. Arrange corn mixture and trout over tomatoes. Drizzle with dressing. Sprinkle with basil.


  • Active:

    20 minutes

  • Total:

    20 minutes
  • Yield:
    6

Nutritional Information

Calories per serving:
296
Fat per serving:
19g
Saturated fat per serving:
3g
Cholesterol per serving:
15mg
Fiber per serving:
4g
Protein per serving:
12g
Carbohydrates per serving:
23g
Sodium per serving:
742mg
Iron per serving:
2mg
Calcium per serving:
60mg

Good to Know


Smoked trout is a super-flavorful source of protein, B vitamins, magnesium, and phosphorus.

Robin Bashinsky

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