Smoked Salmon Breakfast Salad with Crispbread

leafy green breakfast brunch quick & easy cream cheese salmon bon appétit

Ingredients

2 baby beets or radishes, thinly sliced

8 thin slices red onion (optional)

6 cups mesclun

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 tablespoon chopped capers

Kosher salt, freshly ground pepper

0 freshly ground pepper

3 ounces smoked salmon or gravlax

3/4 cup Neufchâtel or cream cheese

4 Wasa crispbread or toasted pumpernickel slices

1 lemon, cut into wedges

Method

Toss beets, onion (if using), mesclun, lemon juice, oil, and capers in a large bowl; season with salt and pepper. Add salmon and gently toss to combine. Mound salad alongside crispbread spread with Neufchâtel and serve with lemon wedges for squeezing over.