I love when I can make a fresh dressing for a salad and it doubles as a marinade for the dish too! That is what I did for this amazing salad tonight! I made a vinaigrette with lemon, white wine vinegar, honey, salt and pepper and it made a perfect marinade for the salmon and then was equally perfect as a dressing for the salad....this was one big plate of goodness! The deliciously grilled salad atop this salad was a light but satisfying dinner. I know you're going to love this!
Here's what you will need: (4 salads)
Zest and juice of one lemon
1/2 t salt
1/2 t ground black pepper
3 T olive oil
1 T white wine vinegar
1 T honey
4 portions of salmon
5-6 ounces of organic baby spring mix
1 avocado peeled and cut into chunks
1 cup cherry tomatoes halved
1 red bell pepper diced
about 3/4 cup pecan pieces toasted
1/2 cup red onion sliced thinly
1/3 to 1/2 cup creamy feta cheese crumbles
1/2 t paprika
Mix the first 6 ingredients together with a whisk in a bowl. Pour half of it over the salmon in a shallow dish to marinate in the refrigerator while you prepare your salads, save the other half for dressing. Preheat grill to medium high heat. Arrange the baby greens, tomatoes, peppers, onion, avocado, pecans and feta equally on 4 plates. Take salmon from the marinade and discard the marinade in that dish. Place the salmon on the grill. Sprinkle one side with a dusting of the paprika. After 3 minutes, turn each piece over and sprinkle the other side with a dusting of paprika. Grill for about 3 minutes on the other side or till done, but please do not overcook because that would make me sad. Place each piece of salmon atop each salad and drizzle with the other half of the dressing. This was so yummy! A blog-worthy salad for sure! Enjoy!