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Take your salad to the next level with this Salmon and Green Vegetable Salad with Green Goddess Dressing! Loaded with asparagus, sugar snap peas, cucumber and zucchini ribbons. Top it with salmon and a fresh, herbaceous and healthy dressing for the perfect summer dinner.
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Salmon and Green Vegetable Salad with Green Goddess Dressing

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salads
Servings: 2 servings
Author: Danae

Ingredients

Salmon and Green Vegetable Salad

  • 1 box Gorton's Seafood Classic Grilled Salmon 2 fillets per box
  • 4 cups mixed baby greens
  • 1 cup sugar snap peas raw or blanched
  • 1 cup asparagus raw or blanched and cut into 2 inch pieces
  • 1 zucchini peeled into ribbons using a vegetable peeler
  • 1/2 of a cucumber peeled into ribbons using a vegetable peeler

Green Goddess Dressing

  • 1/2 cup plain non-fat Greek yogurt
  • 1 green onion sliced thin
  • 1/4 cup packed basil leaves
  • 1/4 cup flat leaf parsley
  • 1/2 of a lemon juiced
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon granulated garlic
  • Kosher salt and fresh ground black pepper to taste

Instructions

  • Green Goddess Dressing
  • Place all of the ingredients for the dressing into a blender and blend until smooth.
  • Taste for seasoning, then cover and refrigerate until ready to use. Makes approximately 1 cup of dressing.
  • Salmon and Green Vegetable Salad
  • Bake the salmon according to package instructions.
  • Fill two bowls with equal amounts of the mixed baby greens and vegetables.
  • Top the salads with the salmon and desired amount of green goddess dressing.