This combination of flavors is definitely a little outside my comfort zone but who ever got a great result without stepping out a little bit, right? A lover of salmon is really old news to most of you (exhibit A, B, and C) but having the dressing be the star of the show is new for me. Aaaand I kind of love it! This packs a punch with a balance of greens, salmon, the red onion for crunch, and the spice and creaminess of the dressing, thanks to Stonyfield’s Smooth and Creamy Yogurt! This summer salad won’t disappoint and you’re welcome in advance. 😉
- 10-14 ounces salmon
- mixed greens
- 3/4 cup red onion
- 1/2 an avocado
- 1/2 cup Stonyfield Plain Whole Milk Smooth and Creamy Yogurt
- 1/4 cup water
- 1 cup cilantro (stems and all)
- 2 dates
- 2 tsp crushed garlic
- 1 tsp chipotle
- 2 tsp lime juice
- 1/2 tsp salt
What to do:
Preheat oven to 350 degrees. Line a deep dish pan with foil. Place salmon in foil and drizzle with EVOO. Fold foil. Bake for 20-30.
While the salmon bakes, in a medium-sized bowl, place mixed greens and red onion.
For the dressing: Place all ingredients in blender and blend until smooth. Pour into a mason jar or container with a lid in case there is extra to store in the refrigerator.
When the salmon is fulled baked, peel the skin off. You can place it on top of the salad or shred it. It is great served hot or cool. Drizzle the dressing on top and enjoy!
*This post is written in partnership with Stonyfield Organic as a member of their Clean Plate Club. As always, the opinions here are all my own!*