This salad is a blatant ripoff of the amazing one I had earlier in the week at the Manitoba Club. Mind you, theirs had corn which is also a fun play on the name and this one doesn’t. You can change that if you like. By the way, I can’t get enough of this light, tangy dressing. Make a big batch and use it on everything!

Time: 20 minutes

Serves: 4


100g Greek yogurt
50g mayonnaise
15g fresh lemon juice
15g fresh baby dill – finely chopped
2g kosher salt
1 pinch fresh ground black pepper
160g spring mix (field greens)
200g smoked wild salmon – thinly sliced (lox)
1 ripe avocado – flesh only – cubed
40g blue cheese – crumbled
4 soft boiled eggs – halved


In a blender, combine yogurt, mayonnaise, lemon juice, dill, salt and pepper.

Toss the greens with the dressing.

Plate the greens topped with the remaining ingredients.

Serve immediately.

Get the PDF and nutrition info

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