Breakfast Salad with Smoked Trout and Quinoa
Ingredients
- 2 large eggs
- 1 head of Little Gem lettuce, leaves separated
- ½ Persian cucumber, sliced
- 4 very thin slices red onion
- 3 ounces smoked trout, coarsely flaked
- ½ cup cooked quinoa or other grain
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon drained capers
- ¼ teaspoon finely grated lemon zest
- 1 tablespoon plus 2 teaspoons fresh lemon juice
- ½ cup plain Greek yogurt
- Chopped dill (for serving)
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