Tuesday, June 18 2013, 11:48 AM MDT
California Salad With Grilled Salmon
As Aired On May 16, 2012
Recipe Courtesy Chef Bryan Woolley
4 salmon fillets
1 iceberg lettuce, chopped
1 cup shredded cheddar cheese
4 tomatoes, deseeded and diced
1 bunch green onions, chopped
1 cup pitted kalamata olives, chopped
1 cup chopped dried apricots
1 cup toasted walnuts
1 ripe avocado
juice from one lemon
1/2 cup mayonnaise
1/2 tsp chili powder
1/4 cup olive oil
3 garlic cloves, peeled
2 tbsp dried buttermilk
1 tbsp dried dill
1 tbsp sugar
salt and pepper
1.) Salt and pepper the salmon fillets and set aside.
2.) Add the lettuce, cheese, tomatoes, green onions, kalamata olives, apricots, and walnuts to a large bowl. Toss to combine. Set aside.
3.) In a blender, add the avocado, lemon juice, mayonnaise, chili powder, olive oil, garlic, dried buttermilk, dill, and sugar. Process the ingredients until smooth. Adjust the salt and pepper to taste
4.) Grill the salmon until fully cooked and set aside until ready to use.
5.) Pour the dressing over the salad and toss to coat. Serve on a chilled plate with the grilled salmon. Enjoy!