Smoked Trout and Veggie Salad
Smoked Trout and Veggie Salad
Source: Sunset Magazine
Ingredients
- chopped flat-leaf parsley
- tablespoons olive oil
- tablespoons plus 1 tsp. fresh lemon juice, divided
- teaspoon finely shredded lemon zest
- teaspoon kosher salt, plus more to taste
- pound cooked Yukon Gold potatoes, cut into 1/4-in.-thick slices
- pound yellow crookneck squash, very thinly sliced
- medium yellow tomatoes, cut into wedges
- Freshly ground black pepper
- ounces smoked trout, broken into flakes