1 Granny Smith apple
2 tsp. plus 2 Tbs. fresh Meyer lemon juice
1/2 Tbs. apple cider vinegar
1 tsp. Dijon mustard
2 Tbs. avocado oil
8 oz. smoked trout (or other smoked fish), flaked into large pieces
4 cups Little Gem or Boston lettuce leaves, torn
Salt & pepper to taste
2 Tbs. chopped toasted pecans
- Peel and slice apple into thin slices. Toss apple slices with 2 tsp. lemon juice.
- In a jar, combine 2 Tbs. lemon juice, apple cider vinegar, and mustard. Shake well. Add avocado oil, and shake well again.
- Place trout, apples, and lettuce in large serving bowl. Drizzle just enough dressing to moisten lightly, add salt and pepper to taste, and toss very gently. Sprinkle nuts over top.
per serving: 230 cal; 17g pro; 13g total fat (2g sat fat); 11g carb; 80mg chol; 70mg sod; 2g fiber; 7g sugars
Photo: Pornchai mittongtare; Food Styling: Liesl Maggiore; styling: Robin Turk
From article: Where There's Smoke...