A fresh lemon dressing, avocado and mango set this salad apart when added to "super food" salmon and iron-rich spinach - an unbeatably healthy combo.
by Jennifer Low
What you'll need
Salmon
- 4 5 ounce skinless salmon fillets
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1/4 teaspoon ground ginger (optional)
Lemon Dressing
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1/8 teaspoon sugar
- Salt and pepper to taste
Salad
- 3 cups baby spinach
- 1 ripe avocado, peeled, pitted, diced
- 1 ripe mango, peeled, pitted, diced
- 2 tablespoons finely chopped red onion
- 2 tablespoons capers
Notes:
Serves 4
How to make it
- Mix the soy sauce, honey, lemon juice, lemon zest and ginger (if using); set aside.
- Grill the salmon fillets on a greased grill until firm and opaque, 5 to 7 minutes per side, depending on thickness of fillets. Brush generously with the soy mixture near end of grilling time. Remove the salmon from grill.
- Mix together the Lemon Dressing ingredients; set aside.
- In a salad bowl toss together spinach, avocado, mango, red onion, and capers. Break salmon into large chunks and gently mix into salad. Serve Lemon Dressing on the side.
