• Bettina Applewhite

Green Goddess Salad with Simple Salmon

Sometimes all you need is a delicious, hearty salad. This Green Goddess salad is satisfying without weighing you down. The green goddess dressing is herbaceous. It's perfect for a spring afternoon or celebrating your bounty from your herb garden. The salmon on this salad is so simple yet tasty. I make the skin crispy so my salad has that texture it needs.



The green goddess dressing is so delicious I used it as a dip for french fries and fresh veggies and on sandwiches. I was sad when it ran out until I realized how easy it was to make and I just made more.


Making salad dressings from scratch is much easier than you may think. The video below has a super simple recipe for salad dressing. Watch and make both dressings. Which dressing do you like more?



Have you ever had beans in your salad. I love it. In this salad I use edamame for some added protein. Edamame is now easy to find in the frozen vegetable section. Steam them quickly and cool them down for a perfect snack or topping for a salad. I wanted to keep this salad as green as I could so I choose edamame as my bean. It never disappoints.



Green Goddess Salad with Simple Salmon

Serves 2


Ingredients

6 cups Baby spinach and baby kale mixed

1/2 Cup Edamame

1/4 Cup Dried Cranberries

1/4 Cup Sliced Toasted Almonds

1/2 Cup Feta Cheese

6 oz Salmon filet, cut into 2 servings

1 Tbsp Olive oil

Salt & Pepper

Greed Goddess Salad Dressing (Recipe below)


Steps

  1. Place a pan over medium high heat and until nearly smoking. Season salmon filets with salt and pepper on both sides. Add olive oil to the pan. Place salmon filets skin side down and cook on that side until cooked mostly through, about 6 - 7 minutes. Flip on the other side to finish cooking about 1 minute more. Set aside.

  2. Divide the rest of the salad ingredients between 2 bowls. Top with salmon and green goddess dressing. Enjoy!



Green Goddess Dressing

Makes 1 Cup


Ingredients

1 Cup Greek style yogurt, plain

2 Tbsp Mayo

1 Sprig Mint, leaves removed, chopped

1/2 Cup packed, Basil, chopped

1/4 Cup Chives, chopped

1/4 Cup Marjarom, chopped

1 tsp Rice Vinegar

1 Tbsp Capers

1 tsp Anchovy paste

1/4 tsp Salt

1/4 tsp Pepper


Place all ingredients in a food processor and blend until well incorporated. Can be stored in an airtight container for up to 1 week.


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