Chopped Salad with Grilled Salmon

I love salads, but it’s easy to get burnt out on having the same one over and over. Bill and I have our go-to salad which is usually organic lettuce, black olives, and cucumber. It’s simple, but delicious. I usually top mine with Tessemae’s Lemonette dressing, but I have not been able to find it for months, and it’s been devastating!

The dressing will make or break a salad for me. If I hate the dressing, I won’t eat the salad, and there are few dressings I like more than Lemonette. I think they got rid of the Lemonette dressing, which makes me want to cry. Whyyyyyyyyyyy!!!

Lately I’ve been craving a salad that I used to make years ago. Pre-Bill, actually (Whew, that’s taking it WAAY back! -Bill). It’s a chopped salad. I dice several different vegetables, and top the diced vegetables over chopped romaine. The salad has so much flavor that you really don’t need dressing. Just a squeeze of lemon juice and a drizzle of olive oil will do.

I really like having this salad with fish, so we topped ours with grilled salmon using our Seafood Seasoning. It was wonderful! I also love this salad with grilled shrimp, mahi mahi, or ahi tuna.

If you are looking for a fresh salad with a lot of crunch, this one is for you!

Enjoy!

-Hayley

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

Ingredients

1 1 1 Cucumber, seedless, diced
2 2 2 Carrots, peeled and diced
2 2 2 Celery, 2 stalks, diced
2 2 2 Roma Tomato, seeded and diced
1/2 cup 1/2 cup 1/2 cup Hearts of Palm, diced
1/2 cup 1/2 cup 1/2 cup Roasted Red Pepper, diced
2 2 2 Green Onion, 2 scallions, thinly sliced
1/2 tsp 1/2 tsp 1/2 tsp Sea Salt
1/2 tsp 1/2 tsp 1/2 tsp Black Pepper
8 oz 8 oz 8 oz Wild Caught Salmon Filet
1 Tbsp 1 Tbsp 1 Tbsp Extra Virgin Olive Oil
1 Tbsp 1 Tbsp 1 Tbsp Lemon Juice
2 tsp 2 tsp 2 tsp Primal Palate Seafood Seasoning
2 cups 2 cups 2 cups Romaine Lettuce, chopped

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

In a large mixing bowl, combine the diced cucumber, carrot, celery, tomato, hearts of palm, and roasted red peppers.
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.
Preheat your grill to medium-high heat.
Place the salmon on a plate, and drizzle with the olive oil and lemon juice. Season with the Seafood Seasoning on both sides.
Grill the salmon for 5-6 minutes per side.
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.