This salad was made out of random desperation and tiredness last week when I had zero energy to spare for cooking. KC suggested that we go to Whole Foods and make a salad from the salad bar for dinner (and pick up a bottle of wine. What can I say? I married a him for a reason.) After perusing the salad bar buffet, I ended up getting an idea for this salad — using some ingredients from the salad bar and finishing it off with things I had at home.
This salad would be good with just about any assortment of veggies — so feel free to customize it with whatever you’ve got in your fridge. I used some summer tomatoes which rounded things out nicely, so I’d recommend using tomatoes if you’ve got them laying around.
This is a great “second night” salad — meaning, if you’ve made salmon the night before and have leftovers, this is a great way to re-purpose the fish (which is what I was doing here). It’s especially awesome if you made salmon with brown rice, as you can throw both the leftover rice and the salmon into the salad.
Salmon Salad
serves 2 as a meal
Salad:
- leftover salmon
- leftover brown rice (or any cooked and cooled grain — quinoa, cous cous, whatever) — I like to mix this with a little minced fresh mint, but that’s totally optional
- lettuce (I used a mix of romaine and mixed baby greens)
- tomatoes
- red onion
- beans (I mixed in garbanzos and edamame)
Dressing:
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 1/2 – 1 tsp dijon mustard
- 1/2 – 1 tsp agave
- salt and pepper
- Mix together all salad ingredients in your salad bowl. Whisk together ingredients for the dressing, then toss with the salad.
