Spinach Salad with Smoked Trout and Tart Apple

salad fish fruit no-cook quick & easy lunch currant apple almond trout spinach fall healthy gourmet pescatarian dairy free wheat/gluten-free peanut free soy free no sugar added kosher

N/A

Serves 2 as a light main course

Source

Ingredients

1/2 tart apple such as Granny Smith

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1/4 teaspoon Dijon mustard

4 cups packed spinach (about 6 ounces), washed well, dried, and coarse ;stems discarded

1 smoked trout* (about 8 ounces), skin and bones discarded and fish ;broken into bite-size pieces

3 tablespoons sliced almonds, toasted golden

3 tablespoons dried currants

*available at deli counter of many supermarkets

Method

Into a large bowl cut apple into 1-inch wedges and core. Cut wedges crosswise into 1/4-inch-thick slices.

In a large bowl whisk together oil, lemon juice, and mustard and add apple, tossing to coat. Add remaining ingredients, tossing to combine, and season with salt and pepper.