Salmon and Vegetable Salad with Green Goddess Dressing
You can eat like a Goddess and feel like one too with this light and easy salmon salad from Recipe Runner.
FOR SALMON AND GREEN VEGETABLE SALAD:
4 cups mixed baby greens
1 cup sugar snap peas, raw or blanched
1 cup asparagus, raw or blanched and cut into 2 inch pieces
1 zucchini peeled into ribbons using a vegetable peeler
1/2 cucumber, peeled into ribbons using a vegetable peeler
FOR GREEN GODDESS DRESSING:
1/2 cup plain non-fat Greek yogurt
1 green onion, sliced thin
1/4 cup packed basil leaves
1/4 cup flat leaf parsley
1/2 of a lemon, juiced
1 teaspoon dijon mustard
1 teaspoon honey
1/4 teaspoon granulated garlic
Kosher salt and fresh ground black pepper to taste
Place all of the ingredients for the dressing into a blender and blend until smooth. Taste for seasoning, then cover and refrigerate until ready to use. Makes approximately 1 cup of dressing.
Bake the salmon according to package instructions.
Fill two bowls with equal amounts of the mixed baby greens and vegetables.
Top the salads with the salmon and desired amount of green goddess dressing.