Think of this as your favorite everything bagel and lox combination, but with the benefits of some leafy greens added in – best of both worlds, right? It’s balanced in the sense that you have this combination of protein, healthy fats, and leafy greens with all the delicious flavor together in one meal. I love re-purposing leftover sourdough or baguettes and turning them into these little everything bagel croutons! 

Ingredients:

• 4 ounces smoked salmon / lox
• 2 cups arugula 
• 1/4 cup microgreens
• 1/4 cup cucumbers, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp dill, chopped
• 1/4 avocado, sliced
• 1/4 cup everything bagel croutons (1.5 cups of diced sourdough + 1 tbsp olive oil + 1 tbsp everything bagel seasoning) OR just cut and toast an everything bagel into small cubes
• 2 tbsp feta or goat cheese
• Dressing: your choice ranch w/ extra everything bagel seasoning 

Instructions:

1. Preheat the oven to 375F and line a baking sheet with parchment paper.
2. Add bread cubes to a bowl and combine with olive oil and seasonings. Toss until its evenly coated.
3. Add seasoned cubes to a baking sheet and bake for 15-20 minutes or until crunchy and golden.
4. Remove and allow to cool.
5. In a large salad bowl, combine arugula, microgreens, cucumber, onion, and dill. Toss with salad dressing of choice. 
6. Add smoked salmon, avocado, everything bagel croutons, and cheese on top. Add more dill and seasonings as desired.