I am so excited to introduce you all to this wonderful recipe! I got the inspiration for this salad from Christal of Nutritionist In The Kitch, who posted a fabulous massage kale and lox nicoise salad recipe. I wanted to make a salad that would be ideal for colder winter days with plenty of warm ingredients yet still healthy and delicious. Also, for those of you who don’t know what lox is, lox is just salmon that has been cured in a salt-sugar rub or brine. ‘Authentic’ lox is made from the belly of the salmon. I don’t know if what I bought was ‘authentic’ lox but it was delicious and more than did the trick for me 🙂
You can look forward to salad!
I have wanted to make a salad utilizing this creamy lemon dressing for a while, so I thought ‘why not make a lox salad to go with it?’. Admittedly, I used garlic instead of shallots but the dressing definitely didn’t suffer as a result.
I had a bunch of vegetables in my fridge that I wanted to use, and a few other ingredients I had eaten in a salad at Boudin that I wanted to incorporate into this lox salad. The result was an incredibly filling and delicious salad full of healthy fats, complex carbohydrates, protein and fiber. This is definitely a lower carbohydrate recipe as the main source of carbohydrates come from the roasted sweet potatoes, mmm.
How To Make The Lox Salad
- 50g lox
- Romaine lettuce or salad mix
- Half a medium sweet potato
- 5 spears asparagus
- 1 tbsp capers
- 1 tbsp sun-dried tomatoes
- 5 olives
- Optional: dried rosemary
- Dressing (makes 1 cups worth)
- 3 cloves garlic
- 3/4 cup olive oil
- 1/4 cup lemon juice (approx 1 and a half small lemons)
- 2 tsp dijon mustard
- 1 tsp honey
- Salt and pepper to taste
- Let's make the dressing first: in a food processor, combine together all of the ingredients and blend until smooth and then put aside for now.
- Preheat the oven to 450 degrees farenheit.
- Get your sweet potato and chop into cube sized pieces. Put on a baking tray and drizzle some olive oil on top, add salt, pepper and some dried rosemary (optional).
- At the same time, prepare another baking pan and put the asparagus on it and also drizzle some olive oil and add some salt and pepper.
- Here is the tricky part: time co-ordination!
- Let the asparagus roast for approximately 10-15 minutes.
- Let the sweet potato bake for 12 minutes, toss it and then continue baking for another 12 minutes.
- While that is roasting, assemble the romaine lettuce (I like to finely shred mine) or salad leaves and toss with some of the dressing. I will use around 1-2tbsp depending on the size of the salad.
- Add the capers, sun-dried tomato, olives into the salad.
- Once the sweet potato and asparagus are done, toss them into the salad.
- Finally, add the lox on top and ENJOY!
- If the salad is a bit too much on the salty side, omit either the olives or the capers.
Oh geez, my mouth is seriously watering remembering how good this lox salad was. I ran out of lox (meh) but I think I will recreate this salad with chicken for lunch tomorrow … or maybe I will just buy more lox hehehe.
Have you ever had lox before?
Don’t forget to let me know if you tried it and what you thought of this recipe! I need someone to talk to about it haha.