Summer Salad with Grilled Salmon

Summer is salad season. Load up on inflammation-reducing, good-for-your-liver ingredients, packed with flavor. This salad can be served for lunch or dinner. And, it's so versatile, you can modify it by adding inflammation-fighting fresh fruit, and nuts like walnuts, almonds, pine nuts, sunflower, or pumpkin seeds. Prepare grilled salmon ahead and you’re ready to put together a liver-healthy summer salad in no time at all.

Prep and cook time: 15 minutes
Makes 1 serving

Ingredients for summer salad with grilled salmon

• 3 cups red leafy lettuce
• 1/4 cup cherry tomatoes
• 1/4 cup english cucumber
• 1/4 cup artichoke hearts
• 3/4 cup fresh strawberries
• 1/4 cup fresh blueberries
• 1 Grilled salmon fillet
• Seasoning for salmon: Non-salt seasoning for fish
• Lemon juice to taste
• Dressing: Balsamic vinegar, olive oil

Optional: Sliced almonds, chopped walnuts, pine nuts, or pumpkin seeds (Note: When adding nuts or seeds, this changes the calorie/nutrient count.)

Directions for summer salad with grilled salmon

1. Prepare salmon for grilling. You can trim off the skin or grill with skin on and peel after grilled, whichever you prefer. I like to trim the skin off prior to season on both sides of the fillet.
2. Season salmon fillet with seasoning. Grill on medium heat until cooked. I prefer to grill for 2-3 minutes on each side. When cooked, drizzle lighting with lemon juice. Set aside to slightly cool before serving on salad.
3. While salmon is cooling, put together the rest of the salad. When salad is ready, add in fresh fruit and top with a grilled salmon fillet. Drizzle with your favorite balsamic vinaigrette dressing.

*If you are watching your sodium intake, you may want to choose a non-salt or low sodium dressing.