One of my favorite parts about being a single woman living alone is the never-ending girl dinners.
Don’t feel like cooking, or making a heavy calorie-dense meal, or doing the dishes? DON’T. You have the luxury of “hacking” your dinner because you only need to satiate one person: yourself.
This IKEA smoked salmon salad is one my favorite go-to weeknight girl dinners. It’s perfect for when I’m too tired to really cook but also craving something so delicious it makes me want to lick the plate. I may or may not have eaten this 3 times in one week recently.
Back when I lived in Toronto, I literally used to go to Ikea JUST to taste this salad (it’s definitely the best dish on their menu). The sweet, savory honey mustard dressing combined with the zesty lemon just paired SO beautifully with smoked salmon and greens. When I didn’t get over my obsession with this salad well over a year later, I decided to figure out how to make it.
Turns out, it’s SUPER DUPER EASY. You just need to make the dressing basically, which you can then store in small containers for easy future consumption!
Ingredients:
- Mixed salad greens
- Fresh Dill
- Dijon Mustard
- Honey
- Smoked Salmon
- Lemons
IKEA Smoked Salmon Salad Recipe
- In a bowl, mix approximately equal parts of honey and dijon mustard. 1 tbsp of each should be more than enough for 1 salad, but you can use more if you plan on storing leftovers.
- Take the leafy parts of the dill (remove the stem) and tear them up into the mustard-honey mixture. Make sure to tear the leaves so the flavors are released. Take a spoon or fork and mix vigorously.
- Add the juice of a lemon wedge into the sauce.
- Take a large bowl, and make a bed of salad greens. Place the sliced smoke salmon on top. I usually do 2 slices for a super light meal, 3 or 4 if I’m feeling extra hungry.
- Serve with a lemon wedge and the honey mustard dressing. That’s it!
There you have it: the IKEA smoked salmon salad, the perfect girl dinner in under 10 minutes. You could reduce this time even more by storing your salad dressing in small containers for future meals. They don’t go bad very quickly if you leave them in the fridge (I personally find 1 month storage is totally fine).
You can bulk this up by adding some toasted bread and cream cheese. Or serve it as an appetizer to your main meal. Or if you’re just looking for a light meal, just pair this with your favorite beverage of choice (I like it with a white wine or extra dirty martini with way too many olives).
BON APPETIT ❤️!
