Salad without lettuce is like–a breath of fresh air! If your diet has you dreading leafy greens, switch things up with this mixed-veggie medley of colorful peppers topped with tasty, protein-packed grilled salmon. Making your own dressing means you control the calories. Try non-fat sour cream or plain Greek yogurt mixed with spicy horseradish for creaminess and a zesty flavor that perfectly complements the fish.
Grilled Salmon Vegetable Salad
Servings: 4
Ingredients
1 Tbsp. olive oil
4 salmon filets
Salt and pepper, to taste
Salad
2 large cucumbers, peeled, halved and sliced
½ green, red and yellow peppers, seeded and chopped
1 small red onion, thinly sliced
1 Tbsp. fresh dill, chopped
1 Tbsp. oregano
1 Tbsp. fresh lemon juice
1 tsp. olive oil
1 tsp. each: salt and pepper
Dressing
½ cup non-fat sour cream
1 Tbsp. horseradish
1 tsp. each: salt and pepper
Directions
1. Brush salmon filets with olive oil; sprinkle on salt and pepper.
2. Grill salmon over medium-high heat, cooking about five minutes per side.
3. To make salad, add all ingredients to large bowl and toss to combine.
4. To make dressing, mix together ingredients in a small bowl.
5. Arrange salad on plates, topping with salmon. Cover with dressing.
Nutrition info: 225 calories; 19 g protein (76 cal); 8 g carbs (32 cal); 13 g fat (117 cal)