A light, fresh summer salad of crisp iceberg lettuce with smoked salmon and hard-boiled egg, finished with a coconut-yogurt, garlic, and dill dressing. Quick to put together and naturally dairy-free.
Salad
Yogurt-dill dressing
Boil the eggs
Hard-boil the eggs and peel them.
Make the dressing
In a bowl, mix the coconut yogurt with the pressed garlic and finely chopped dill. Let the dressing rest for a moment so the flavours come together.
Assemble and serve
Cut the iceberg into smaller pieces and arrange on a plate. Top with the eggs cut into wedges and pieces of salmon, then drizzle everything with the yogurt-dill dressing.
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