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Grilled Salmon Chopped Salad

June 1, 2009

This is a really simple salad, but the dressing makes it special.  It’s a light, sweet vinaigrette that pairs well with rich salmon, avocado and hard boiled eggs.  I got this recipe from a salmon cookbook Greg’s mom Marcia gave me a while ago…there are a lot of great South Beach diet-friendly recipes in there, and this is a really good one.  It’s quick and easy to throw together on a wee day night and perfect for grilling season.  You can customize it any way you want, but this is what we did.  Vinaigrettes are usually a 3 to 1 oil to vinegar ratio, but I like mine a lot more tart and use a 1 to 1 ratio…if it’s too strong for you, simply add more oil  Serves 2.


2 salmon fillets, seasoned with salt and pepper (we use Cajun Classiques) and grilled

1 tomato, cut into wedges

2 hard boiled eggs, cut into wedges

1 ripe Haas avocado, cut into slices

Mixed salad greens


1/4 c rice wine vinegar

1/4 c olive oil

1 1/2 t Dijon mustard

2 T chopped fresh flat-leaf parsley

1 t sugar

1/2 t salt

1/2 t ground black pepper


Mix all vinaigrette ingredients and shake well to combine.  Divide salad greens, eggs, tomatos and avocado between 2 plates.  Drizzle with dressing.  Top salad with grilled salmon and serve.

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