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.
This is a sponsored post for SAFEWAY® grocery store.
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.
A Mexican-inspired entree salad after our recent trip down to San Miguel Allende last week. One of the things I crave most while traveling is salads 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.
Take a peek at safeway.com/summer to find your inspiration.
What you’ll need!
Creamy Cilantro Lime Dressing
- O Organics® olive oil
- fresh limes
- O Organics® mayo
- garlic cloves
- honey or agave
- fresh cilantro
- salt and pepper
Grilled Salmon Salad
- salmon filets (or sub steelhead or ocean trout)
- chili powder
- O Organics® baby arugula
- Turkish cucumbers
- red onion
- O Organics® cherry or grape tomatoes
- toasted pumpkin seeds
- Cotija cheese, crumbled
How to make Grilled Salmon Salad with Creamy Cilantro Lime Dressing
Step one: Fire up the grill and make the flavorful dressing.
Fresh cilantro and jalapeno give it such a vibrant color!
Trust me when I tell you, you’ll want this dressing on everything- I usually make a double batch!
Step Two: Prep the salmon.
Brush the salmon with olive oil and season with salt, cumin, and chili powder.
Place the salmon on a greased, medium-high heat grill, turning over after 2-3 minutes. Cook to your desired doneness.
Step Three: Assemble the Salad
In a large mixing bowl, add the arugula, cucumbers, and some of the dressing, tossing to coat lightly.
Gently fold in the avocado, onions, tomatoes and pepitas, adding more dressing as needed. You will not need all the dressing.
Place the dressed salad in a wide serving bowl or on a platter, and top with the grilled salmon.
Sprinkle with the Cotija cheese. Scatter a few fresh cilantro sprigs over top and serve immediately.
Summer in a bowl! The combination of flavors really satisfies- I know you will love this one! Feel free to plate the Grilled Salmon Salad individually if you prefer.
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!
(This is a sponsored post for SAFEWAY® grocery store.)Print