Ingredients
For the salad:
- 2 eggs
- 6 cups baby spinach tightly packed
- 2 Roma tomatoes diced
- 1 small cucumber diced
- 2 tablespoons capers
- 1 tablespoon fresh dill diced
- 4 oz smoked salmon sliced
- 2 lemon wedges
- Sea salt
For the dressing
- 1/4 cup cream cheese at room temperature
- 1 tablespoon Dijon mustard
- 2 teaspoons olive oil
- 5 to 6 tablespoons milk of choice
- 1 teaspoon fresh dill minced
- 2 lemon wedges
- Sea salt
Instructions
- Place the eggs in a pot and cover them about 1 inch of cold water. Bring to a boil. Once boiling, turn the heat off, cover the pot and let stand for 10 minutes. Then, drain and cover with cold water.
- Divide the spinach, tomato, cucumber, capers, dill and salmon between two bowls.
- Peel the eggs, dice them and divide between the salads.
- Give each salad a squeeze of lemon and a pinch of salt.
For the dressing:
- In a medium bowl, whisk the cream cheese, mustard and olive oil.
- Add in the milk and whisk until smooth, adding as much milk as you want to create the desired consistency.
- Stir in the dill, a squeeze of lemon juice and season to taste with salt.
- Divide between the two salads and mix well.
