Bagels & Lox Print

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Bagels & Lox

This is one of my favorite indulgences. Years ago I used to eat both bagel halves in one sitting. Now, with the price of lox up in the stratosphere & in order make this meal lighter & healthier, I only eat half the bagel & compliment it with a side salad with a little dressing on top. Without the side salad this makes an easy breakfast, with the salad it’s great for brunch or lunch.

Serves: 1


1/2 multigrain seeded bagel (or whatever is your favorite)
Handful of organic baby kale, spinach & arugula mixture (or other power greens)
2 Campari tomatoes cut into fourths or 4 grape tomatoes, halved
1 small scallion, chopped
Optional: 3 large black pitted olives, halved
Cream cheese
1 1/2 to 2 slices Nova Lox (this is the unsalted type)
Salad dressing of your choice, I usually go with either oil & vinegar, Italian or a vinaigrette
Optional: fresh ground black pepper to taste


1. Toast one side of bagel, on a cookie sheet, under oven broiler till lightly browned.

2. Remove from oven & allow to cool to room temperature, about 20 minutes.

3. Assemble the salad greens, tomatoes, onion & olives (if using) on a serving plate.

4. Add cooled bagel to plate with salad & spread on desired amount of cream cheese, then arrange some lox on top.

5. Add dressing to the salad & top with pepper (if using) & serve.

Tips & Suggestions

1. Here’s some individual variations to try:

a. Mash one large roasted garlic clove & spread on top of cream cheese, under the lox.

b. Mash 1 – 2 large florets of roasted cauliflower & spread on top of cream cheese, under the lox.

c. On top of cream cheese add 2 very thin slices of red onion, under the lox.

d. Add some capers, about 6 to 8 on top of lox.

2. In the grocery store, lox generally comes sliced & tightly sealed in airtight packages & you can freeze these as is. If you think you’ll only be using a couple of slices at a time; arrange separate pieces of tin foil on counter & top each with a piece of plastic wrap the same size. Divide lox onto each, in the amounts you think you’ll be using when defrosted. Wrap up each pile tightly (no air) with the plastic wrap, turn over (seam side down) & wrap tightly with tin foil. Label the contents & freeze. I’ve defrosted lox after 4 months & it still tasted great. Once opened, lox will only last in the frig for a couple of days, so to save money & eliminate waste, this is the method I use.