Salad:
1 cup rye berries
1 ½ cups green beans, chopped into 1-inch pieces
5 ounces fresh baby spinach
1 large cucumber, sliced into half-moons
8 ounces hot-smoked salmon, torn into bite-sized pieces
¼ cup chopped fresh dill
Dressing:
½ cup plain Greek yogurt
1 small garlic clove, minced
2 tablespoons apple cider vinegar
1 ½ tablespoons olive oil
2 tablespoons water
¼ teaspoon black pepper
An Oldways Whole Grains Council recipe, courtesy of Kelly Toups
Rye and salmon are staples throughout the Nordic countries. This salad utilizes hot smoked salmon, which flakes easier than lox.
Links
[1] https://wholegrainscouncil.org/grain/rye