Salmon and Green Vegetable Salad with Green Goddess Dressing

5 from 1 vote

Salmon and Green Vegetable Salad with Green Goddess Dressing

This salmon and green vegetable salad is loaded with crisp sugar snap peas, asparagus, zucchini ribbons, and cucumber over baby greens, all topped with flaky grilled salmon. It's tossed in a creamy homemade green goddess dressing for a fresh and protein-packed meal.

Prep Time15

Cook Time15

Total Time30

Course: Salads

Cuisine: American

Keyword: Green Goddess Dressing

Servings: 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.

Nutrition