This Grilled Salmon Salad with Creamy Cilantro Lime Dressing is perfect for summer barbecues and outdoor gatherings. Chock full of fresh organic produce, not only is this entree salad healthy and easy to make, it’s bursting with delicious summertime flavor! Keto and Low-carb.
I’d love for you to meet one of my favorite summer salads! Grilled Salmon Salad with Creamy Cilantro Lime Dressing.
Salmon fillets are seasoned and grilled, then served over a bed of organic baby arugula, with avocado, cucumber, grape tomatoes, and shaved red onion tossed in a Creamy Cilantro Lime Dressing, sprinkled with pepitas and crumbled cotija cheese.
After our recent trip down to Mexico last week, one of the things I craved most while traveling is salad and, with the weather getting warmer, it felt like the perfect time to pull out the grill and make an event out of it!
This week we are thrilled to be collaborating with SAFEWAY®, a one-stop hub for fresh healthy ingredients, including a huge selection of organic produce and ingredients with their exclusive O Organics® brand- perfect for all our summertime creations!
One of the simple joys of summer is cooking meals alfresco, using fresh organic produce. SAFEWAY®’s Summer Starts Here content hub is offering up some fun and joyful cooking inspiration with the ease of recipe planning with shoppable recipes, virtual cooking classes with celebrity chefs, and even culinary tips and tricks.
Creamy Cilantro Lime Dressing
O Organics® olive oil
fresh limes
O Organics® mayo
garlic cloves
jalapeno
honey or agave
fresh cilantro
salt and pepper
Grilled Salmon Salad
HOW TO MAKE GRILLED SALMON SALAD WITH CREAMY CILANTRO LIME DRESSING
Step one: Fire up the grill and make the flavorful dressing.
Trust me when I tell you, you’ll want this dressing on everything- I usually make a double batch!
Brush the salmon with olive oil and season with salt, cumin, and chili powder.
Step Three: Assemble the Salad
In a large mixing bowl, add the arugula, cucumbers, and some of the dressing, tossing to coat lightly.
Step Three: Assemble the Salad
In a large mixing bowl, add the arugula, cucumbers, and some of the dressing, tossing to coat lightly.
CAN THIS BE MADE VEGETARIAN?
Yes, absolutely! Using the same spices, coat slabs of tofu before pan-searing in a skillet. Top the salad with the crispy seared tofu.
TIP: I often make a double batch of the grilled salmon and just refrigerate what we don’t use. It’s great for midweek meals in salads and bowls and keeps in the fridge for up to 3 days. Plus, you’ll have extra dressing.
Give this grilled summery salad a try over the weekend and let us know what you think in the comments below!
Happy Cooking!
