California Salmon Salad with Creamy Herb Vinaigrette

 

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• Cooking and Prep: 30 m
• Serves: 4
• Contains:

Whoever said salad wasn't a full meal was lying. This is a simple and foolproof salad that'll please even the haters. Perfect for a Shavuot lunch since all components can be prepped in advance.

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Ingredients (15)

Salad

• 1 pound salmon, skin on

• salt

• pepper

• 12 cups chopped lettuce

• 1 pint grape tomatoes

• 3 Persian cucumbers

• 1 and 1/2 cups peas (defrosted)

• 1 and 1/2 cups alfalfa sprouts

• 1 and 1/2 cups fresh corn kernels

Dressing

• 2 cups loosely packed herbs (I used dill, tarragon, chives, and parsley)

• 3/4 cup Greek yogurt

• salt

• pepper

• 1/4 cup Bartenura Olive Oil

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  Bartenura Olive Oil

• 1/2 cup lime juice

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For the Salad

1. Preheat oven to 450 degrees Fahrenheit. 

2. Place salmon on a greased baking tray. Season with salt and pepper and bake for 15–18 minutes. Allow salmon to rest for 10 minutes. 

3. On a large platter spread out lettuce. Slice tomatoes in half and dice cucumbers. Arrange tomatoes, cucumbers, sprouts, salmon, corn and peas in rows on top of the salad. Drizzle with Creamy Herb Vinaigrette (below).

Creamy Herb Vinaigrette

1. Finely chop herbs, by hand or in a food processor. Transfer to a medium bowl. Add yogurt, salt, pepper, oil, and lime juice. Whisk until combined. Check seasonings and add salt or pepper if needed.

About

Sylvia Fallas is a cooking instructor & recipe developer whose focus is on real, healthy, and simple food. She teaches interactive cooking classes and demos. You can see more on her website, Cookingformypeople.com.