Grilled Salmon Salad With Blood Orange Cilantro Vinaigrette
Ready: 45 min
Servings: 4 servings
Calories: 251.95
Directions
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1
Place salmon steaks over aluminum foil on a heated grill.
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2
Brush with Blood Orange Cilantro Vinaigrette and sprinkle with salt and pepper.Grill for 6-9 minutes on each side.Wash mixed greens and place about a handful on each plate.Wash and half grape tomatoes and sprinkle over greens.Slice cucumber and lay over the greens.Peel and julienne jicama and place over the greens.Arrange each slice of salmon over the greens and slice.Spoon the Avocado Corn Salsa over the salmon, and drizzle Blood Orange Cilantro Vinaigrette over the salad.Avocado Corn Salsa and Blood Orange Cilantro Vinaigrette are listed as separate recipes in my recipe file.
Nutrition per serving
251.95
Calories
2.31g
Carbs
34.32g
Protein
10.82g
Fat
Tags
gluten free
primal
dairy free
paleolithic
whole 30
fodmap friendly
pescatarian
lunch
main course
main dish
dinner
father's day
4th of july
summer
Allergens
fish
wheat
soy