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
- 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.
- 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.
- 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.
- calories: 356
- fat: 15g
- protein: 31g
- sodium: 619mg
- sugar: 11g
Disclaimer: HepatitisC.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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