Smoked Trout Salad with Creamy Lemon Dill Dressing

savorylotus.com

Tony Bones

subheading: CREAMY LEMON DILL DRESSING:

½ cup yogurt (I used a dairy free coconut yogurt)

¼ cup olive oil ( THIS is my fav organic brand)

2 tbsp water

1 and ½ tbsp lemon juice

1 clove garlic, crushed

1 tbsp fresh dill, finely chopped

pinch of salt

subheading: FOR THE SALAD:

5 to 6 ounces butter leaf lettuce

2 cups baby arugula

1 cup sliced cucumbers

1 peach, sliced

pickled red onions (see recipe HERE)

extra fresh dill

3 soft boiled eggs, halved (*see notes)

8 ounces of smoked trout, broken into small pieces

Directions at savorylotus.com

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