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Lox, Caper, and Rocket Salad

Lox, Caper, and Rocket Salad


For caper-lemon dressing:

  • 1/4 cup caper brine (from caper jar)
  • 1 teaspoon oregano
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon honey or agave nectar (optional)

For salad:

  • 4 cups wild arugula
  • 1/3 cup capers
  • 1 cup canned cannellini beans, rinsed and drained
  • 1/4 cup crumbled chevre (goat cheese)
  • 12 thin slices lox (wild smoked salmon)


  1. Whisk together all dressing ingredients, adding honey or agave, if desired.
  2. In a large salad bowl, combine arugula, capers, and cannellini beans. Toss with half the vinaigrette. Top salad with chevre and smoked salmon. Serve additional dressing on the side, if desired.


  • Recipe courtesy of Candice Kumai.

Nutrition Information

Per serving: 206 kcal cal., 9 g fat (2 g sat. fat), 1164 mg sodium, 3 g fiber, 20 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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