Salmon Salad with Avocado
sliced, English cucumber if you can’t find Persian
very thinly sliced
sunflower sprouts or microgreens
Green goddess dressing
or your favorite dressing
Preheat grill or grill pan to medium heat. For instructions on how to pan-sear the salmon instead, follow the link in the post above.
Rinse salmon and pat dry with a paper towel. Season with salt and pepper.
Cook salmon for five minutes or until cooked one-third of the way through. Time may vary depending on the thickness of the fillet.
Turn salmon and cook or other side until desired doneness. Remove from heat and let salmon rest.
Split the mixed greens between two plates. Add the cucumbers, avocado, and red onion.
Flake or break apart salmon and divide evenly on the two plates.
Top with sliced almonds and microgreens. Drizzle Green goddess dressing over salads.
Grilled Veggies and Halloumi Cheese
Pizza with Morel Mushrooms and Green Onions
Golden Beet, White Bean, and Orange Salad