This fresh green salad is bursting with flavors and crunchy and creamy textures. Serve it as a light lunch or summer dinner.
Ingredients
Salad
8 cups
mixed baby greens
1 pounds
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
Dressing
⅓ cups
extra virgin olive oil
1
lemons
juiced
2 teaspoons
raw honey
1 teaspoons
dijon mustard
1 pinches
kosher salt
1 pinches
freshly ground
black pepper
