This is not a main course salad…. although it could be.
Sometimes, during salad season, we have salad for a first course instead of the main course. That gives us a chance to have lamb chops or steak or chicken as well as a salad.
Can you tell I’m getting sick of salad?
I think it will last another week before I
can have to switch to pasta / grain salads.
This is a simple salad that takes a tiny bit of planning. On Friday, when we usually do some fish on the grill, I add another piece for this salad, which we then have as our first course on Saturday.
That takes some of the work out of Saturday dinner and, as mon mari is in charge of the barbecue grill, he does all the work anyway.
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Grilled Salmon Salad
This salad goes together quickly if you cook the salmon ahead of time – like the day before. We had grilled salmon for dinner and made an extra bit for this salad. The dressing also makes a good veggie dip.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Salads
- 6oz (180gr) grilled salmon filet, broken apart
- 1 large, ripe tomato, sliced
- 2oz (60gr) feta cheese, crumbled or cut
- black pepper
- Lettuce – enough for 2 small salads
- Creamy Herb Dressing:
- 1/2 cup (4oz, 120gr) Greek or plain yogurt
- 1 tbs Dijon-style mustard
- 1 tbs lemon juice
- 1 tbs fresh snipped chives
- 1 tbs fresh snipped tarragon
- 2 tbs good olive oil
- Creamy Herb Dressing:
- In small bowl whisk yogurt, mustard and lemon juice.
- Add oil, a bit at a time and whisk well.
- Add herbs. This will keep a week
- Tear lettuce and put into a medium bowl.
- Add 1 – 2 tbs dressing and toss to coat.
- Arrange on 2 plates.
- Arrange salmon, tomato and feta on lettuce.
- Drizzle with a bit more dressing.
- Sprinkle with pepper and serve.
You could substitute smoked salmon or poached salmon for the grilled, and dried herbs for the fresh. Sour cream works in place of Greek yogurt.
The Nutrition info includes all of the dressing but we only use about 1/2. The rest is for a veggie dip.
- Serving Size: 1/2 recipe
- Calories: 419
- Sugar: 6.4 g
- Sodium: 525 mg
- Fat: 29.4 g
- Saturated Fat: 8.9 g
- Trans Fat: 0 g
- Carbohydrates: 9.7 g
- Fiber: 2.1 g
- Protein: 28.8 g
- Cholesterol: 81.2 mg
I have been pulling sections of lettuce out of my potager and either eating it, giving it to the neighbors, or putting it in the compost.
People are starting to avoid me.
This is what my potager looks like this week:
The lettuce is in there, hidden by the winter squash leaves.
Actually getting in to pick it is the challenge. My feet are not particularly large, but trying to step between vines and baby pumpkins and flowers without crushing anything is tricky. The empty space is where I pulled last nights lettuce.
On another note, I have been making lots of changes to this blog and my 2 sites, mostly ‘under the hood’.
Google suggested that I do it.
It reminds me of when my mother suggested to my teen self that I should clean my room if I ever wanted to see my friends again.
Regardless of the phrasing, I hear and obey.
The reason I am telling you all this is, if something is no longer working correctly, please let me know. Trying to check my own site is like proofreading my own writing.
Can’t be done.