Refreshing salads are all I have been craving on these hot, early June days. I wait all year for perfect salad weather, and now that it’s finally here, I can’t keep myself from eating them for almost every meal.
A tasteful blend of vegetables and lean protein, this sweet and savory Citrus Salmon & Red Cabbage Salad makes a light but satisfying lunch or dinner. Pair it with a piece of fruit or whole grain crackers for an easy summer meal.
If you’re looking for more warm-weather recipes that won’t weigh you down, here a few from the blogosphere:
- Gazpacho from Simply Sugar & Gluten-Free
- Ginger Lime Mocktail from Elana’s Pantry
- Raw Kale Avocado Salad from The Whole Life Nutrition Kitchen
- Pineapple Avocado Summer Salsa from Cook IT Allergy Free
And stay tuned! One of these days I’ll be sharing the recipe for the most refreshing afternoon pick-me-up I’ve had in years: a cucumber slushie!
Citrus Salmon & Red Cabbage Salad
¾-1 pound wild Alaskan salmon
2 cups thinly sliced red cabbage
½ small bell pepper, seeded and chopped small
¼ cup finely chopped flat-leaf parsley
1 medium shallot, finely chopped
1 tablespoon finely chopped fresh dill
1 tablespoon (packed) finely grated orange zest
2 tablespoons fresh lemon juice
1 tablespoon whole grain mustard
1 tablespoon maple syrup
Sea salt and black pepper, for serving
Mixed greens, for serving (optional)
Preheat the oven to 375 degrees F. Place the salmon in a baking dish, cover, and bake for 15-20 minutes or until fish is done and flakes easily with a fork.
Remove the skin from the fish and flake it into large chunks. Place in a mixing bowl and gently stir in the cabbage, bell pepper, parsley, shallot, dill, and orange zest. In a small bowl, whisk together the lemon juice, mustard, and maple syrup. Pour the dressing over the salad and toss to coat. Season to taste with salt and pepper.
Arrange the salad on a bed of greens, if using, and serve.