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Salmon (Lettuce) Greek Salad With Basil Dressing

Fitness FanaticAuthorFitness FanaticCategoryDifficultyBeginner

Healthy Grilled Salmon Greek salad recipe. Fresh and colorful vegetables are tossed in a tangy lemon basil dressing with flaky salmon. Perfect for weight loss diet.

Salmon-Salad

Yields1 Serving
Prep Time20 minsCook Time10 minsTotal Time30 mins

INGREDIENTS
Salmon Salad:
 16 Ounces Salmon Fillets , (Four 4-Ounce Pieces)
 8 Cups Lettuce , (Romaine, Spinach Or Kale)
 1 Cup Tomatoes , Chopped
 1 Cup Cucumber , Diced, ¼-Inch Thick
 1/2 Cup Red Onion , Thinly Sliced
 1/2 Cup Red Bell Pepper , Diced, ¼-Inch Thick
 4 Ounces Feta Cheese , Crumbled
 1/2 Cup Walnuts , Roughly Chopped
 Olive Oil , As Needed
 Kosher Salt , As Needed
 Black Pepper , Freshly Cracked, As Needed
Lemon Basil Vinnagrette
 1/4 Cup Lemon Juice , Plus Zest Of One Lemon
 1/2 Cup Olive Oil
 1 Tablespoon Dijon Mustard
 1 Teaspoon Honey
 2 Cloves Garlic , Minced
 8 Basil Leaves , Fresh
 1/2 Teaspoon Dried Oregano , Or 1 Teaspoon Fresh
 1/4 Teaspoon Kosher Salt
 1/8 Teaspoon Black Pepper , Freshly Cracked

1

Lightly season both sides of the salmon fillet with salt and pepper.

2

Drizzle a small amount of olive oil on both sides to coat.

3

Heat grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill grates with the oil.

4

Once the grill is nice and hot, add the seasoned salmon fillets. Cook salmon uncovered about 4 to 5 minutes on each side until flaky (about 130-140°F).

5

Remove the salmon from the grill and transfer to a clean plate, cover to keep warm. Remove skin if still attached.

6

In a large bowl add salad ingredients; lettuce, tomatoes, cucumber, red onion, bell pepper, cheese, and walnuts. Set aside.

7

Lemon Basil Vinaigrette:

> Add lemon juice, zest, olive oil, mustard, honey, garlic, basil, oregano, salt, and pepper in a blender.
> Blend until well combined and a slightly thick and opaque dressing is achieved, about 30 seconds.
> Add more salt and pepper as desired.

Ingredients

INGREDIENTS
Salmon Salad:
 16 Ounces Salmon Fillets , (Four 4-Ounce Pieces)
 8 Cups Lettuce , (Romaine, Spinach Or Kale)
 1 Cup Tomatoes , Chopped
 1 Cup Cucumber , Diced, ¼-Inch Thick
 1/2 Cup Red Onion , Thinly Sliced
 1/2 Cup Red Bell Pepper , Diced, ¼-Inch Thick
 4 Ounces Feta Cheese , Crumbled
 1/2 Cup Walnuts , Roughly Chopped
 Olive Oil , As Needed
 Kosher Salt , As Needed
 Black Pepper , Freshly Cracked, As Needed
Lemon Basil Vinnagrette
 1/4 Cup Lemon Juice , Plus Zest Of One Lemon
 1/2 Cup Olive Oil
 1 Tablespoon Dijon Mustard
 1 Teaspoon Honey
 2 Cloves Garlic , Minced
 8 Basil Leaves , Fresh
 1/2 Teaspoon Dried Oregano , Or 1 Teaspoon Fresh
 1/4 Teaspoon Kosher Salt
 1/8 Teaspoon Black Pepper , Freshly Cracked

Directions

1

Lightly season both sides of the salmon fillet with salt and pepper.

2

Drizzle a small amount of olive oil on both sides to coat.

3

Heat grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill grates with the oil.

4

Once the grill is nice and hot, add the seasoned salmon fillets. Cook salmon uncovered about 4 to 5 minutes on each side until flaky (about 130-140°F).

5

Remove the salmon from the grill and transfer to a clean plate, cover to keep warm. Remove skin if still attached.

6

In a large bowl add salad ingredients; lettuce, tomatoes, cucumber, red onion, bell pepper, cheese, and walnuts. Set aside.

7

Lemon Basil Vinaigrette:

> Add lemon juice, zest, olive oil, mustard, honey, garlic, basil, oregano, salt, and pepper in a blender.
> Blend until well combined and a slightly thick and opaque dressing is achieved, about 30 seconds.
> Add more salt and pepper as desired.

Salmon (Lettuce) Greek Salad With Basil Dressing

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