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Stress Busting Spring Salad

[published: 04/07/2019] in Recipes

Try this combination of these salad greens and add-ons for a stress busting salad.

4 (6-ounce) salmon fillets

1/2 cup olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 pound kale and/or spinach

1/2 cup kalamata olives, sliced in half

2 oranges, peeled and segmented

1 sweet potato cooked, cooled and cubed

1 small red onion, thinly sliced

1/4 cup chopped walnuts


Orange Vinaigrette:

2 oranges, juiced

1 tablespoon finely chopped shallots

1 teaspoon light brown sugar

1 tablespoon seasoned rice vinegar

3/4 cup olive oil

1/4 teaspoon salt

1/4 teaspoon white pepper

In a blender, combine the orange juice, shallots, brown sugar, vinegar, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.

  1. Preheat grill. While the grill heats prepare the Orange Vinaigrette, and set aside until needed.
  2. Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.
  3. While the salmon is grilling, combine the salad greens, olives, oranges, sweet potato, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.
  4. Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.