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Grilled Salmon Salad with Lemon Vinaigrette
Looking for a refreshing and low-calorie meal that’s packed with flavor? This Grilled Salmon Salad with Lemon Vinaigrette hits all the right notes! It’s perfect for those warm days when you want something light yet satisfying. With tender salmon, crisp greens, and a zesty dressing, this salad will make your taste buds dance.
Swap salmon for chicken in these grilled chicken salad bowls.
What’s great about this recipe is how easily it comes together. You can grill the salmon while tossing together the salad, making it a quick and healthy option for lunch or dinner. This recipe proves that healthy eating doesn’t have to be boring; it can be vibrant and full of life!
Serve this salad alongside festive mini Caprese skewers.
A Healthy and Delicious Grilled Salmon Salad
Grilled Salmon Salad with Lemon Vinaigrette
Course: Dinner Prep, Low-Calorie Prep MealsCuisine: MediterraneanDifficulty: Easy2
servings10
minutes10
minutes350
kcalThis grilled salmon salad is a delightful combination of flavors and textures. The succulent salmon is perfectly grilled, offering a smoky taste that complements the fresh, crunchy vegetables. Topped with a bright lemon vinaigrette, this salad is both light and satisfying, making it an ideal choice for a low-calorie meal.
Ingredients
2 salmon fillets
4 cups mixed salad greens (e.g., spinach, arugula, romaine)
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1 avocado, diced
2 tablespoons olive oil
Juice of 1 lemon
1 clove garlic, minced
Salt and pepper to taste
Fresh herbs (e.g., dill or parsley) for garnish
Directions
- Grill the Salmon: Preheat your grill to medium-high heat. Season the salmon fillets with salt and pepper. Grill for about 4-5 minutes on each side, or until cooked through and flaky.
- Prepare the Salad: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
- Assemble the Salad: Once the salmon is grilled, let it rest for a minute before flaking it into large pieces. Top the salad with the grilled salmon and drizzle the lemon vinaigrette over it. Toss gently to combine.
- Serve: Garnish with fresh herbs and enjoy your vibrant, low-calorie meal!
Notes
Key Prep Tips
- Perfect Grilling: Preheat the grill to medium-high and brush the grates with oil to prevent sticking. This ensures beautifully grilled salmon every time.
- Uniform Cooking: Use salmon fillets of similar thickness for even cooking. If the fillets have skin, grill skin-side down first for stability.
- Crisp Greens: Wash and dry your greens thoroughly to ensure they stay crisp and don’t water down the dressing.
- Homemade Vinaigrette: Whisk the vinaigrette ingredients well to emulsify and create a smooth dressing that coats the salad evenly.
- Timing is Key: Assemble the salad just before serving to keep the greens fresh and vibrant.
Suggested Variations
- Protein Alternatives: Swap salmon with grilled chicken, shrimp, or tofu for a different protein option.
- Greens Upgrade: Include kale, arugula, or mixed greens for added flavor and nutrition.
- Citrus Kick: Add orange or grapefruit segments for a tangy twist.
- Crunch Factor: Sprinkle toasted nuts, seeds, or croutons to enhance texture.
- Herbaceous Boost: Incorporate fresh dill, parsley, or basil for a burst of herby freshness.
Serving Suggestions
- Light Lunch: Serve as a standalone dish for a refreshing and satisfying lunch.
- Dinner Plate: Pair with a side of quinoa, roasted sweet potatoes, or a crusty whole-grain baguette for a complete meal.
- Entertaining: Arrange in a large salad bowl for an elegant appetizer at a dinner party.
- Wine Pairing: Complement with a glass of chilled Chardonnay, Sauvignon Blanc, or Rosé.
- Meal Prep: Keep the components separate and combine fresh before eating for a quick and healthy meal on the go.