Baby Greens with Salmon, Grilled Corn, Tomatoes & Avocado

by Anne Bennett on June 22, 2010

Top this salad with grilled salmon, shrimp, chicken or steak

I recently had a summer salad for lunch at a restaurant, and it was so delicious I made notes of the ingredients on my iPhone. Here are the basics: salad greens, grilled corn, grape tomatoes, avocado, yellow raisins, almonds and feta cheese. You can then add any main course protein if you wish. I had grilled shrimp at the restaurant, but they also serve it with chicken.

The ingredients work together to make this really special, even though none of them is particularly stellar on its own. Champ said it was the grilled corn that stood out; I simply grilled it over direct heat, let it cool and then sliced the kernels off the cob.

Tonight we had the best salmon of the year–fresh wild sockeye salmon, expensive but worth it for the brief moment it’s available. Most of the year I avoid salmon because of its fishy taste, but wild salmon in season is a different matter.

I wanted the vinaigrette to be simple and light, yet I didn’t want to buy another light bottled salad dressing as I find most of them to have a gummy consistency. (A shelf in the door of my refrigerator is lined with a variety of light dressings that I tried really hard to like. One of these days I’m going to purge and reclaim that shelf for real ingredients!)

Cooks Illustrated’s “Best Light Recipe” cookbook suggests adding water to vinaigrette in place of some of the olive oil, and to my surprise it not only worked, it was delightful. So much better than store-bought.

Basic salad ingredients:

Salad greens of your choice–I like baby greens
Grape tomatoes, halved (when summer delivers real tomatoes, use them)
Grilled corn, cut off the cob
Avocado, chopped into bite-sized pieces
Yellow raisins
Marcona almonds (Costco’s Kirkland brand in a tin can)
Grilled fresh salmon, shrimp, chicken or steak
Feta cheese (optional; I didn’t have any but I’ll add it next time)

Light Balsamic Vinaigrette

6 T. water
1/4 cup extra-virgin olive oil
3 T. balsamic vinegar
2 t. Dijon mustard
1 garlic clove, minced
1 t. fresh oregano, minced
1/2 t. salt
1/4 t. pepper

Shake all ingredients in a jar. This dressing can be refrigerated for up to a week.

1 T. serving: 35 calories

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{ 2 comments… read them below or add one }

amy June 22, 2010 at 5:05 pm

Thanks Anne! It’s what’s for dinner!~

amy June 22, 2010 at 6:00 pm

hugely successful with the family. I added Feta and it was delicious!

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