Mixed Greens with Grilled Salmon, Avocado, Egg

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 4
Recipe by Just the Tip / Inspired by Fresh Tart

Here’s what I used:

for the dressing:
2 small garlic cloves, grated
2 tbsp Dijon mustard
4 tbsp olive oil
3 tbsp minced fresh dill
4 tbsp lemon juice
2 tbsp capers, drained
1/2 tsp. salt
freshly ground black pepper

for the salad:
olive oil
1 1/2 lb salmon
3 large eggs
1 lb baby potatoes, quartered
12 oz mixed greens (I used a baby spinach and spring mix combo)
1 cup quartered cherry tomatoes
2 large shallots, peeled & thinly sliced
1-2 avocados, pitted and sliced into 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.
  • Preheat broiler. Brush the salmon with a tsp of oil and season with salt and pepper. Broil, skin-side down, on the rack closest to the heat source for 10-12 minutes until medium rare but crusty on the outside.
  • 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 bite-size pieces and arrange over top.  Spoon over the dressing and serve.

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