You are in for a real treat with this broiled salmon summer salad. It is quick and simple to make, packed with nutrients, healthy fats and will give you your daily dose of veggies. But most of all it is so so delicious. I love to add a little fruit to my salads and strawberries are my favorites. The combination of salmon, strawberries and balsamic vinegar is heavenly. And an extra plus is that it is really pretty and colorful and makes eating healthy so much more fun.
This dish is perfect for hot summer days. It feels like a light dish but will definitely satisfy your hunger due to the amount of healthy fats in it. It features the best sources of the anti-inflammatory omega 3 fatty acids, like olive oil, avocado and of course salmon. Make sure you buy wild caught salmon to avoid elevated levels of toxins. Broiling the fish makes it really juicy and it is super simple and quick.
This broiled salmon summer salad is a great food prep recipe: Double up the portion and prepare salads in the following order in quart size mason jars: Dressing, beets, carrots, radish, salmon and lettuce. You can store it in your fridge for up to 3 days. For the best results cut the avocado and the strawberries right before you eat the salad. For more info on how to do mason jar salads check out my mason jar rainbow salads recipe.
A few additional tips for this broiled salmon summer salad:
- Omit or exchange the strawberries to a fruit of your choice when strawberries are not in season.
- Add your favorite fresh herbs.
- Feel free to experiment with your favorite veggies for the salad, or whatever you have in your fridge that day.
- Investing in a good knife will make your chopping experience a lot smoother.
I can’t wait for you to try this recipe, comment below and let me know what you think.
Happy cooking and chopping