June 10

With restaurants just beginning to open (happy to say Pacific Catch is open) I’m still not ready to venture out, but I want to support my local restaurants. This is one of my favorite salads. We’ve had it several times during the self-quarantine. I’ve listed the ingredients for those of you who want to make your own version.

Ingredients:
Grilled Salmon**
Roasted cauliflower
Avocado
Cucumber
Tomato
Edamame
Daikon sprouts
Mixed greens
Quinoa mix

Dressing:
Asian Herb chimichurri (the green on top of salmon)
Miso dressing
** On ordering you can change the protein from Grilled Salmon, ahi poke or grilled ahi tuna, chicken, steak, shrimp, crab, or tofu. Photo shows one grilled salmon and one ahi poke.

June Salad Challenge Index

Berry Salad

Pasta Salad

Beet Salad

Nicoise Salad

Asparagus and Marinated Artichoke Salad

Shrimp and Orange Salad

Kale Salad

Spanish Salad

Three Ps Salad

Cobb Salad

Radicchio & Pear Salad

Take-Out Salads

Mushroom Salad

Roasted Cauliflower Salad

Salade de Chèvre Chaud

Caprese Salad

Canadian Campagnarde

Mexican Salad

Lentil Salad

Spinach Salad

Asian Chimichurri Salad

Belgium Endive Salad

Steak Salad

Asparagus Salad

Salade Campagnarde

Panzanella – Tuscan Bread Salad

Burger Salad

Baby Artichoke Salad

Bacon Avocado Salad

Go-To Salad