Danford Works
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Danford Works

Recipe Roundup: Deconstructed Bagel and Lox Salad Recipe

Need some Sunday Brunch ideas for the family? Try this delicious and nutritious recipe courtesy of Pamela Salzman!

Servings: 4–6


For the dressing:

  • ½ cup good quality mayonnaise or soy-free Vegenaise
  • 2 tablespoons water
  • ¼ teaspoon lemon zest
  • 1 ½ tablespoon fresh lemon juice
  • 1 small garlic clove, minced
  • ½ teaspoon Dijon mustard
  • pinch sea salt
  • freshly ground black pepper to taste

For the salad:

  • 6 ounces baby spinach leaves
  • 1 cup sliced Persian cucumber (about 1 large cucumber)
  • 2 cups quartered or halved small tomatoes
  • 6 ounces smoked salmon, cut into strips
  • 4 ounces goat cheese, crumbled (optional* — see notes below)
  • ⅓ cup thinly sliced red onion (about ¼ small onion)
  • 2 tablespoons capers, drained and patted dry
  • 2 tablespoons fresh dill fronds, removed from tough stems
  • 8–10 whole wheat bagel crisps**, either store-bought or homemade


  1. In a medium bowl, whisk together the mayonnaise, water, lemon zest and juice, garlic, mustard, salt, and pepper.
  2. Arrange spinach leaves on a platter. Top with cucumber, tomatoes, salmon, goat cheese, onion, capers, and dill. Arrange the bagel crisps around the edges of the platter, tucking them under the salad.
  3. Drizzle with dressing and serve.


  • *Sub avocado for goat cheese or just omit it altogether.
  • **To make your own bagel crisps, cut 2 bagels crosswise into ¼” slices. Brush both sides with olive oil and bake at 350 degrees for 20 minutes, flipping them over halfway through.




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