This colorful salad pairs salmon with asparagus – now at its seasonal peak – as well as small, multicolored potatoes, and mixed baby greens.
It comes together with a vinaigrette that includes fresh parsley and dill, orange and lemon zest, garlic, sun-dried tomatoes, lemon juice and, extra virgin olive oil. You could use our medium robust Arbosana or our Everyday Fresh to make the vinaigrette. (Click here to see featured recipe.)
You can prepare this salad right before serving – or even a day ahead. If made ahead, the salad and dressing are combined at the last minute. Georgeanne Brennan, who created this recipe, recommends serving the salad as a light dinner or a special lunch.
The recipe appears in Brennan’s Salad of the Day. This wonderful cookbook serves up 365 seasonal salad recipes for each day of the year. The grilled salmon salad here is a perfect example of the types of salads on offer, ranging from light salads using spring vegetables and herbs to autumn root vegetables tossed with hearty grains as well as aromatic winter noodle salads.
And remember we want to hear from you about salads! Submit your own original salad recipe by entering our Salad Bowl Recipe Contest. You can win olive oil, almonds, avocados, kitchen tools, a $500 Visa Gift Card – and more.
Your friends at California Olive Ranch