Chef Big DA high-protein, technical lunch featuring cold-smoked salmon, buttery avocado, and a sharp lemon-dill reduction over crisp greens.
Whisk the olive oil, lemon juice, Dijon mustard, and minced dill in a small copper bowl until a stable emulsion is formed.
Slowly drizzle the oil while whisking to ensure the viscosity is perfect.
Shave the red onion as thin as possible using a mandoline or a very sharp carbon steel knife.
Soak the onions in ice water for 2 minutes to remove the harsh bite if you prefer a more nuanced flavor.
In a large chilled bowl, toss the arugula with half of the vinaigrette until every leaf is lightly coated.
Don't over-dress; we want texture, not a swamp.
Plate the greens and artistically drape the smoked salmon slices over the top, followed by the avocado and goat cheese.
Plating is 50% of the experience—make it look like it belongs in a gallery.
Finish with the remaining dressing and a crack of black pepper. Serve immediately while the salmon is at peak temperature.
The key here is the fat-to-acid ratio. We're using the residual heat from the smoked salmon to slightly soften the goat cheese without breaking the emulsion of the lemon-dill vinaigrette. Keep it classy, keep it keto.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.