Salmon Salad w/ Charred Lemon Vinaigrette

This salad is all about the dressing, which is why the proteins are optional. You can choose either the salmon or the egg, or both, or chicken. Try to use an organic lemon if you can, as conventional citrus rinds are often sprayed, and since we’re eating the whole lemon here, organic is ideal. If not organic, scrub the rind well with hot water and a little dish soap. A Meyer lemon has thinner skin, but a typical, Eureka lemon is totally fine! It’s a more textured dressing, but you can whiz it up in a blender if you prefer.

Trader Joe's makes a quick-cooking farro to save time.

Here is what I brushed onto my salmon before the broil: 1 tsp. Dijon + 1 Tbsp. maple + 1 Tbsp. avocado or olive oil + shake of Aleppo pepper + ½ tsp. sea salt + dried dill. Mix it together, paint it on the salmon, broil for a few minutes, depending on thickness.

Everything has a purpose here: sweet beets, chewy farro, crunchy cucumbers. While perhaps a peculiar arrangement of ingredients, it is really so good.