This salad is perfect in every way. Easy to make, beautiful, delicious, simple, healthy and hearty. This year, skip the resolutions and make more food like this.
Mixed Greens with Grilled Salmon, Avocado, Egg
Serves 2 with leftovers
Recipe by Just the Tip / Inspired by Fresh Tart
Here’s what I used:
for the dressing:
1 small garlic clove, grated
1 tbsp Dijon mustard
2 tbsp olive oil
1 1/2 tbsp minced fresh dill
2 tbsp lemon juice
1 tbsp capers, drained
1/4 tsp. salt
freshly ground black pepper
for the salad:
olive oil
1/2 lb salmon
salt
2 large eggs
3/4 lb baby potatoes, quartered
1 6 oz bag mixed greens (I used a baby spinach and spring mix combo)
1/2 c. quartered cherry tomatoes
1 large shallot, peeled & thinly sliced
1/2 avocado, pitted and sliced into 1/2-inch slices
Here’s what I did:
- Fill a large pot of water with water. Add 2 tsp of salt, the eggs, and the quartered potatoes to the water and heat over high heat. Once it starts boiling, set the timer for 8 minutes, and turn the heat down to medium.
- Meanwhile whisk the dressing ingredients together in a small bowl. Set aside.
- After 8 minutes, remove the eggs to a small bowl with cool water. Test the potatoes with a fork. They will most likely need a couple more minutes after the eggs are removed. Once fork tender, remove to a plate to cool a little bit.
- Pre-heat your grill pan over medium-high heat. Brush the salmon with a tsp of oil on each side and season with salt and pepper. Once the pan is hot, grill the salmon for 2-4 minutes per side, depending on the thickness of your salmon. Once the salmon is 90% cooked, remove to a plate while you assemble the salad.
- Spread greens over a large platter. Lay the potatoes, tomatoes, shallots, and avocado over the greens. Peel and quarter the eggs and arrange over the greens, and then break apart the salmon into 2-inch pieces and arrange over top. Spoon over the dressing and serve.
