Fresh Smoked Salmon & Avocado Wellness Bowl

There is a unique kind of magic that happens when you bring cold-smoked salmon into the kitchen. Its delicate, rosy ribbons have a silky mouthfeel that contrasts beautifully with the crisp snap of fresh cucumber. I find that many people shy away from "salad" as a main meal because they fear the dreaded mid-afternoon slump. This bowl avoids that pitfall entirely.

The combination of healthy fats from the avocado and high-quality protein from the salmon provides a sustained fuel source for your body. It is a clean, honest way to eat. No heavy processing, no hidden sugars, just vibrant, real food that celebrates the natural colors of your produce. When you assemble this, look for the deep emerald of the spinach and the soft, buttery gold of the avocado—a visual feast that tastes even better than it looks.

For the best results, visit your local market. Freshness is the most important component when you aren't using heat to mask the flavor of your ingredients.

• 8 oz High-quality cold-smoked salmon, thinly sliced
• 4 cups Baby spinach, arugula, or a mix of both
• 2 Ripe avocados, sliced into wedges or cubed
• 1 cup Cucumber, shaved into long ribbons with a vegetable peeler
• 1/2 cup Red onion, sliced paper-thin
• 1/4 cup Capers, drained (or rinsed if you prefer less salt)
• 2 tbsp Extra virgin olive oil
• 1 tbsp Fresh lemon juice (plus a little zest for brightness)
• 1 tsp Dijon mustard
• Sea salt and cracked black pepper to taste

1. Prepare the Greens: Wash and thoroughly dry your spinach or arugula. Moisture is the enemy of a good dressing; if the leaves are wet, the oil will slide right off. Place a generous bed of greens in each bowl.
2. Layer the Textures: Drape the smoked salmon loosely over the greens. Do not lay it flat; let it bunch up slightly to create height and visual interest. Arrange the avocado wedges, cucumber ribbons, and red onion slices in a balanced pattern around the salmon.
3. Emulsify the Dressing: In a small glass jar, combine your olive oil, lemon juice, and Dijon mustard. Add a pinch of sea salt and a good crack of black pepper. Close the lid tightly and shake until the mixture looks creamy and uniform.
4. Assemble and Serve: Drizzle the dressing over the bowl just before you are ready to eat. Finish by scattering the capers across the top. The capers provide little bursts of briny intensity that cut through the richness of the salmon and avocado.

While this dish is best served fresh, you can certainly prep components in advance to make your life easier.

Prepping Ahead: Wash and dry your greens, store them in a container with a paper towel to absorb excess moisture. Prep your dressing and keep it in a sealed jar. Slice your onions and keep them in a small container.

Avoid the Brown: Avocados oxidize (turn brown) the moment they are cut. I suggest leaving the avocado for the very last second. If you must prep it, a squeeze of lemon juice over the cut surface can slow the browning process, but it is best to slice it right before serving.

Storage: The salmon should stay tightly wrapped in the refrigerator. Do not store the salad already dressed, as the acid in the lemon juice will wilt the delicate spinach leaves within minutes.