Fresh Summer Salads
A vibrant, healthy salad featuring flaky grilled salmon, fresh greens, creamy avocado, and a zesty cilantro lime dressing, perfect for summer meals.
Ingredients
- 4 oz salmon fillets skin on or off
- 2 tbsp olive oil for salmon
- 0.5 tsp salt to taste
- 0.25 tsp black pepper to taste
- 5 oz baby arugula fresh
- 1 medium cucumber sliced or diced
- 1 cup cherry tomatoes halved
- 1 large avocado diced
- 0.25 cup pepitas toasted
- 0.25 cup cotija cheese crumbled
- 0.5 cup fresh cilantro chopped
- 3 tbsp lime juice freshly squeezed
- 0.25 cup olive oil extra virgin
- 2 tbsp Greek yogurt or sour cream
- 1 clove garlic minced
- 0.25 tsp salt
- 0.25 tsp cumin ground
Instructions
- Pat salmon fillets dry and season with salt and pepper, then drizzle with 1 tbsp olive oil.
- Preheat grill or a grill pan to medium-high heat. Grill salmon for 4-6 minutes per side, or until cooked through and flaky. Set aside to cool slightly, then flake into chunks.
- While salmon cooks, prepare the creamy cilantro lime dressing. In a blender or food processor, combine chopped cilantro, lime juice, 1/4 cup extra virgin olive oil, Greek yogurt (or sour cream), minced garlic, 1/4 tsp salt, and ground cumin. Blend until smooth and creamy.
- In a large serving bowl, combine baby arugula, sliced cucumber, halved cherry tomatoes, diced avocado, toasted pepitas, and crumbled cotija cheese.
- Arrange the flaked grilled salmon over the salad ingredients.
- Drizzle generously with the creamy cilantro lime dressing. Toss gently to combine if desired, or serve dressing on the side. Serve immediately.
Notes
For a vegetarian option, replace salmon with grilled halloumi or chickpeas. Add bell peppers for extra crunch and color. If cotija cheese is unavailable, feta cheese makes a good substitute. Adjust lime juice and spice in dressing to taste.