Smoked Trout and Veggie Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup chopped flat-leaf parsley |
7 tablespoons olive oil |
2 tablespoons plus 1 tsp. fresh lemon juice, divided |
1/2 teaspoon finely shredded lemon zest |
1/4 teaspoon kosher salt, plus more to taste |
3/4 pound cooked yukon gold potatoes, cut into 1/4-in.-thick slices |
1/2 pound yellow crookneck squash, very thinly sliced |
3 medium yellow tomatoes, cut into wedges |
freshly ground black pepper |
8 ounces smoked trout, broken into flakes |
Directions:
1. In a blender, whirl parsley, olive oil, 2 tbsp. lemon juice, zest, and 1/4 tsp. salt.
2. In separate bowls, gently toss potatoes and squash with some dressing, and tomato wedges with 1 tsp. lemon juice, adding salt and freshly ground black pepper to taste.
3. On 4 plates, evenly divide veggies and trout. Add more dressing to taste.
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