There’s nothing that makes my tummy happier than freshly-grilled salmon! Seasoned just right and perfectly seared, served warm and flaky, oh yum! There’s just nothing else like it!
But the way I really prefer to enjoy my grilled salmon these days isn’t plating the whole grilled fillet and digging in. Instead, I love breaking the grilled fillet up, tossing it into freshly-chopped salad fixings, and then pouring a homemade vinaigrette over everything. Now that’s how to make salmon the centerpiece of a healthy entourage of flavors that will transport your taste buds to new heights.
That’s why I’m sharing this ridiculously easy paleo recipe with you, in hopes of getting you to enjoy salmon in a slightly different way. Try this salad combo once, and I’m pretty sure you’re going to love it.
As you’ll see, this is a simple recipe. I’ve suggested some ingredients here to build an amazing paleo salmon salad, but feel free to craft your own maritime masterpiece.
What I really love about this one is the simple honey-lime vinaigrette. You can always opt for your favorite paleo salad dressing, but I’d really urge you to give this easy vinaigrette a try. It’s both sweet and tangy, and to me is the perfect complement to grilled salmon and all the other fixings on your plate.
So that’s it friends; just a simple and delicious paleo salad with freshly-grilled salmon as your protein.
Enjoy!
Grilled Salmon Paleo Salad with Honey-Lime Vinaigrette Recipe
Equipment
- Grill (to cook the salmon fillets)
Ingredients
- 4 salmon fillets, grilled and broken into chunks
- 8 cups salad greens – choose your favorite mix
- 4 eggs, hard-boiled and sliced
- 1 cucumber, cut into ribbons
- 1 cup grape tomatoes, halved
- 2 avocados, pitted and sliced
- salt and pepper to taste
- Everyday Seasoning Salt – recipe link below (or use your favorite grilled salmon seasoning)
Honey-Lime Vinaigrette:
- 2 limes, juiced
- 6 tbsp avocado oil
- 2 tsp Dijon mustard
- 2 tso raw honey
- ½ tsp powdered garlic
- salt and pepper to taste
Instructions
- Season salmon fillets with salt and pepper, or your favorite seasoning. Grill over medium-high heat until opaque and flesh flakes easily. Remove skin and break into chunks.
- Whisk together all the vinaigrette ingredients together into a small bowl until combined.
- Toss salad ingredients together with the honey-lime vinaigrette in a large mixing bowl. Or, add just tossed salad to plates and serve the vinaigrette on the side.
