chipotle salmon, corn & avocado chopped salad
Bright, fresh & loaded with nutrients, this salad is perfect for showcasing summer's bounty.
Servings: 4
Ingredients
SMOKY LIME DRESSING
- 1/3 cup coarsely chopped cilantro leaves (coriander)
- 1/4 cup avocado or canola oil
- 1/4 cup lime juice
- 2 garlic cloves
- 1 canned chipotle pepper in adobo sauce
- 1 tablespoon honey or agave syrup
- pinch of sea salt & freshly ground pepper
SALMON SALAD
- 12 oz salmon fillets (any pin bones removed) (340g)
- 2 tablespoons adobe sauce, from canned chipotle chilies
- 1/2 teaspoon garlic salt
- 2 corn cobs, shucked & brushed with oil
- 2 cups chopped romaine lettuce (cos)
- 1 cup thinly sliced green onions
- 1 cup fresh blueberries
- 1 cup toasted pepita seeds
- 1 cup shredded red cabbage
- 1 large ripe avocado, peeled & chopped
Instructions
To make the dressing:
- Place all ingredients in a blender; blend until smooth.
To make the salad:
- Preheat the grill to medium-high heat. Brush adobo sauce all over salmon. Sprinkle with garlic salt. Cook on greased grill for about 4 minutes per side depending on thickness of salmon; do not over cook. Flake salmon with a fork.
- Cook corn on same grill, about 10 minutes, turning occasionally, until grill marks appear; let stand until cool enough to handle. Turn corn on a cut end & using a sharp knife, shear kernels from cob.
- Arrange lettuce, corn, salmon, onions, blueberries, seeds, cabbage & avocado on platter or in dish. Serve with dressing.