1 salmon steak, sliced in half
1 teaspoon olive oil
Juice from half a lemon
1 head of romaine, chopped
½ cucumber, chopped
1 tomato, chopped
½ cup cooked corn kernels
¾ avocado, diced
¼ avocado, mashed
3 tablespoon rice wine vinegar
1 teaspoon sugar
2 tablespoons olive oil
Heat the grill to medium-high. Brush the salmon steaks with olive oil and lemon juice. Salt and pepper to taste. Grill 3 to 5 minutes per side, until salmon is cooked through.
Divide the romaine, cucumber, tomato, corn and avocado on to two plates. In a small food processor, process mashed avocado, vinegar and sugar. Pulse until well combined. Drizzle the olive oil into the dressing with the processor running. Drizzle the dressing over the prepared salads. Place each salmon steak on top of each salad. Serve.
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2 comments:
Lovely salad! I really enjoy salmon and greens. The mix of the ingredients sounds awesome.
I was amazed at how quickly you devised and created this salad. Super summer and scrumptious too!
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