Spring Salmon Salad
Prepare a fresh spring salmon salad with grilled salmon, mixed greens, and a citrus vinaigrette.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Salmon Fillet (skinless and boneless) | 800 | Grams |
| Mixed Greens (washed and dried) | 200 | Grams |
| Cherry Tomatoes (halved) | 250 | Grams |
| Cucumber (sliced) | 1 | Count |
| Avocado (peeled, pitted, and sliced) | 2 | Count |
| Red Onion (thinly sliced) | 1 | Count |
| Olive Oil (extra virgin) | 4 | Tbsp |
| Lemon (juiced) | 1 | Count |
| Honey | 1 | Tbsp |
| Dijon Mustard | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Preheat the grill to medium-high heat.
- Brush the salmon fillets with 1 tablespoon of olive oil and season with salt and pepper.
- Grill the salmon for 4-5 minutes on each side until cooked through. Remove from grill and let it rest.
- In a small bowl, whisk together the lemon juice, honey, dijon mustard, and remaining olive oil to make the vinaigrette.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, avocado, and red onion.
- Flake the grilled salmon into large pieces and add to the salad.
- Drizzle the vinaigrette over the salad and gently toss to combine.
- Serve immediately, dividing the salad among plates.
Prep
- Thaw salmon fillets in the refrigerator if frozen.
Kitchen equipment
GrillWhisk