Smoky salmon totally makes this salad. It's clean and light, yet meal-worthy because of crispy seasoned red potatoes, avocado, and sourdough croutons. A dill and lemon dressing is the perfect compliment for this salad.
1headred leaf lettucewashed, dried, and torn into bite size pieces
Lemon Dill Dressing Ingredients
1tspminced fresh dill
1pinchred pepper flakes
2tbspolive oilextra virgin
Preheat the oven to 350°F. Fill a small pot halfway with water and season with 2 large pinches of salt. Bring to a boil over high heat. Add the sliced potatoes and simmer on medium heat until mostly tender, 8 minutes. Strain the potatoes and spread out onto a baking sheet tray.
Drizzle the melted butter over the potatoes, reserving a bit for the cubed bread. Use the remaining butter by rubbing the croutons against the bowl to soak up the butter. Place bread cubes on the tray with the potatoes and season with salt. Bake 15 minutes. Remove the croutons when they are golden and crispy. Flip the potatoes and cook another 15 minutes.
Combine the dressing ingredients in a small bowl and whisk. Toss with the lettuce at the last moment. Serve with cut vegetables, croutons, and potatoes.