Rye and salmon are staples throughout the Nordic countries. This salad utilizes hot smoked salmon, which flakes easier than lox.
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