Garden Salad with Salmon and Creamy Lemon Vinaigrette

Marisa Dooley (author) Jan 02, 2021

Difficulty

Easy Recipe

Prep Time

15 minutes

Servings

4 servings

This fresh green salad is bursting with flavors and crunchy and creamy textures. Serve it as a light lunch or summer dinner.

8 cups mixed baby greens

1 pound baked wild salmon fillets

1 large carrots peeled into strips

1 small cucumbers thinly sliced

1 ripe avocados diced

2 radishes thinly sliced

¼ small red onions julienned

⅓ cup extra virgin olive oil

1 lemons juiced

2 teaspoons raw honey

1 teaspoon dijon mustard

1 pinch kosher salt

1 pinch freshly ground black pepper

Smoked Salmon Frittata