Salmon Rainbow Salad

This salad is one of my all-time favorites.  It’s a rendition of a salad I had at a local Mexican restaurant and this recipe is pretty darn close to perfection.  The mangos and avocado go so well with the seafood and the crunchy purple cabbage provides a great contrast to the delicate Boston Lettuce.  The colors are stunning and everything in this meal is so very good for you.  The raw purple cabbage has cancer fighting properties and the avocado is a wonderful healthy fat while the mangos are great for your skin and aid in digestion.  If you don’t like salmon you can substitute it with 2 lbs of shrimp.  Serve with my Honey Lime Dressing and dinner can be on the table in 30 minutes.  Enjoy!

Prep Time:  15 minutes                       Cook Time:  10-15 minutes                    Serves:  4

2 large heads or 3 small heads of Boston or Butter lettuce cleaned and chopped or 2 bags of prepared lettuce

1/4 head of raw purple cabbage sliced thin into strips

2 ripe mangoes chopped into chunks

2 ripe avocados chopped into chunks

1 large cucumber seeded and chopped

1.5 lbs – 2 lbs of boneless salmon filet or peeled and deveined Jumbo/Large shrimp

1 tbsp honey

1 tbsp ponzu sauce (citrus soy sauce found in the asian aisle at the super market)

Place the salmon or shrimp on a parchment lined baking sheet for easy cleanup.  Sir the ponzu sauce and the honey together until completely blended and brush onto the fish.  Place in a 400 degree oven on broil for 10 – 15 minutes or until the fish is opaque and cooked through.  While the fish is cooking place the lettuce, cabbage, mangoes, cucumber and avocados into the bowl.  Toss with the Honey Lime Dressing and set aside.  Place the cooked fish on a pile of salad and serve.





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