Recipe courtesy of Pamela Salzman

Deconstructed Bagel and Lox Salad

This deconstructed bagel and lox salad has all the flavors of a lox platter, but with tons of nutrition. There's spinach, wild smoked salmon, tomatoes, cucumbers, red onion, capers and dill--what else do you need? Oh, right--cream cheese. That's where the goat cheese comes in. You don't even need the bagels but I put some bagel crisps on the side just for fun. One crisp is all you need and it's about 1/10th of a bagel--nothing to feel guilty (or bloated) about.
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  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 20 min
  • Yield: 4 to 6 servings
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1/2 cup good-quality mayonnaise or soy-free vegan mayonnaise

1/4 teaspoon finely grated lemon zest

1 1/2 tablespoons fresh lemon juice

1 small clove garlic, minced

1/2 teaspoon Dijon mustard

Sea salt

Freshly ground black pepper


6 ounces baby spinach

1 cup sliced Persian cucumber, about 1 large

2 cups quartered or halved small tomatoes

6 ounces wild smoked salmon, cut into strips

4 ounces goat cheese, crumbled (see Cook's Note)

1/3 cup thinly sliced red onion (about 1/4 small onion)

2 tablespoons capers, drained and patted dry

2 tablespoons fresh dill fronds, tough stems removed

8 to 10 Homemade Whole-Wheat Bagel Crisps (recipe follows) or store-bought whole-wheat bagel crisps

Homemade Whole-Wheat Bagel Crisps:

2 whole-wheat bagels

Olive oil, for brushing


  1. For the dressing: Whisk together the mayonnaise, lemon zest, lemon juice, garlic, mustard and 2 tablespoons water in a medium bowl. Add a pinch of salt and season with pepper. Set aside.
  2. For the salad: Arrange the spinach 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. Drizzle with the dressing and serve.

Homemade Whole-Wheat Bagel Crisps:

  1. Preheat the oven to 350 degrees F.
  2. Carefully slice the bagels parallel to the cutting board into 1/4-inch-thick rounds with a serrated knife. Brush both sides of each slice with olive oil and transfer to a baking sheet in a single layer.
  3. Bake until crisp, flipping the slices halfway through, about 20 minutes total. Let cool on a wire rack.

Cook’s Note

You can substitute avocado for the goat cheese or just omit it altogether.

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