Today’s recipe is perfect for a hot summer day, and is very easy if you divide the labor between a fish-griller and a dressing/salad maker(s).
And it’s remarkably well balanced in terms of flavors, textures, colors, and nutrition.
Wild salmon is a super-healthful protein centerpiece providing omega-3s, vitamin D and the powerfully antioxidant red-orange pigment called astaxanthin.
Meanwhile, the tomatoes, red onion, greens, and grains fill in the picture with vibrant hues, ample fiber, “good” carbs, and antioxidant, anti-aging food factors in abundance.
Mediterranean Salmon Salad
Serves 4
Salad
1 lb mixed field greens, washed
4 wild Alaskan salmon fillets (6 oz. each) seasoned, grilled, and chilled
½ cucumber, peeled, seeded, halved and sliced thin
½ red onion, sliced thin
2 vine-ripened tomatoes, cut into wedges
1 cup cooked grains, chilled (e.g., Israeli couscous, kamut, wheat berries)
¼ cup feta cheese, crumbled
¼ cup fresh basil, chopped
¾ cup low fat balsamic dressing (recipe follows)
Low Fat Balsamic Dressing (makes 1 cup):
½ cup water
¼ cup + 2 Tbsp. organic balsamic vinegar
Buy the best salmon and seafood for your salads at:
Vital Choice Wild Seafood & Organics is the best source for high-quality seafood and healthy organic foods.
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