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Summer is salmon salad time

Published: Thursday, June 26, 2014 11:09 a.m. CDT • Updated: Thursday, June 26, 2014 11:56 a.m. CDT
Caption
(Metro Creative Connection)
With an abundance of fresh produce and an array of healthy protein options such as chicken breast, beans, or salmon, summer is the perfect season for creating a delicious salad.

Summer is officially here and that means fresh produce couldn’t be easier to find. Salads are the perfect way to enjoy a variety of vegetables and fruits all season long! Add diced chicken breast, grilled salmon, or plant proteins such as edamame or garbanzo beans for a light but satisfying meal. 

Sweet, smoky and salty — this dish is a treat for your taste buds. The grilled salmon and avocado provide wonderful heart-health benefits, which is an added bonus.

Smoky Maple-Mustard

Salmon Salad

3 tablespoons stone ground honey Dijon mustard 

1 tablespoon pure maple syrup

¼ teaspoon smoked paprika 

¼ teaspoon freshly ground black pepper 

1⁄8 teaspoon salt 

4 (4 or 5 oz. each) salmon fillets 

Cooking spray

6 cups baby greens 

¾ cup roasted corn kernels, thawed 

1 ripe avocado, peeled and diced  

Mustard vinaigrette 

¼ cup extra-virgin olive oil

2 tablespoons balsamic vinegar 

2 teaspoons Dijon mustard 

1 teaspoon honey 

Salt and pepper, to taste 

Directions:

• Preheat grill to medium-high. 

• Combine the 3 tbsp. mustard, maple syrup, paprika, ¼ tsp. pepper and 1⁄8 tsp. salt in a small bowl.   

• Spray the salmon fillets with cooking spray and place on the grill. Cook for 4 minutes per side; brush with the mustard mixture. Transfer to a platter and cover with foil. 

• In a small bowl, combine vinaigrette ingredients.

• Place baby greens onto each plate and top with grilled salmon, roasted corn kernels and diced avocado. Drizzle with vinaigrette and serve. 

Nutrition facts per serving: Calories 367, Total fat 26g, Saturated fat 4g, Cholesterol 53mg, Sodium 276mg, Carbohydrate 10g, Fiber 3.5g, Protein 24g 

Adapted from: Eating Well

Newton resident John McNeer has developed a Super-10 salad recipe that is sure to please anyone looking for a salad with extra crunch. Being a firm believer of the “KISS” formula in life (“Keep it Simple Sir…or Sis”), John takes pride in how easy this salad is to prepare. The rainbow of colors provide a variety of vitamins and nutrients, and with about 6 grams of fiber per serving, I can easily give the Super-10 salad my stamp of approval.

Super-10 Vegetable Salad

2 cups Romaine lettuce

1 cup celery, diced

1 cup cauliflower florets

1 cup broccoli florets

1 green pepper, diced

1 mild yellow onion, diced

1 cup sliced radishes

1 cup carrots, diced

1 large tomato, diced

1 cup garbanzo beans, drained and rinse

Directions:

• Combine all ingredients and lightly toss with your favorite dressing or vinaigrette. It’s that simple!

Nutrition facts per serving (prior to adding dressing): Calories 87, Total fat 1g, Sodium 128 mg, 

Carbohydrate 24 g, Fiber 6g, Protein 5g

Visit our website at http://www.hy-vee.com or stop in to see your Newton Hy-Vee dietitians today for more delicious summer recipes!

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