Chopped Salad with Grilled Salmon

This fresh salad adds color, flavor, and texture to your dinner plate. I love making this recipe because it's such a refreshing array of vegetables to enjoy in one sitting!

Serves: 2

Serves: 2decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a large mixing bowl, combine the diced cucumber, carrot, celery, tomato, hearts of palm, and roasted red peppers.
  2. Add the scallions, sea salt, and black pepper, and toss to combine. This vegetable mixture makes enough for 4-6 salads, so we leave the extra in the fridge.
  3. Preheat your grill to medium-high heat.
  4. Place the salmon on a plate, and drizzle with the olive oil and lemon juice. Season with the Seafood Seasoning on both sides.
  5. Grill the salmon for 5-6 minutes per side.
  6. Plate the chopped lettuce in salad bowls, and top with the chopped vegetable mixture, and grilled salmon. Drizzle with additional olive oil and lemon juice, and serve.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:30 minutes
  • cook:12 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:344
    Fat:22 g
    Carbohydrates:7 g
    Protein:29 g
    Calculated per serving.

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