If you’re a fan of cheese, we highly recommend topping off our Savory Citrus Salmon Salad with some crumbly blue cheese. It’s all about building your bowl, your way (remember this). The hearty combination of protein and fat in our Savory Citrus Salmon Salad totally fits the bill.īut you can always leave the dried cranberries as well as the orange chunks out, and just toast the pecans.

In general, when it comes to eating fruits and other foods that are naturally high in sugar, That Salad Lady always recommends pairing them with protein and/or fat, as doing so helps to slow the rate at which the body digests and absorbs that sugar. The combination of orange chunks with a citrus vinaigrette dressing, cranberries and candied nuts (if you choose to use them) actually makes this the perfect blend for indulging sugar cravings when (and even before) they hit. That’s actually why they’re included here. While dried cranberries can be a good source of fiber, vitamins and antioxidants, as with other dried fruits, they also contain a lot of sugar. What about the sugar? That would be a good question – especially when it comes to the dried cranberries. In addition to our citrus vinaigrette dressing, the recipe also calls for adding chunks of orange and a little sprinkle of dried cranberries. Our Savory Citrus Salmon Salad bowl is no exception. Here at That Salad Lady, we aim to avoid food waste! Plenty of Sweet for the SweetĪmong nature’s most perfect foods, fruits are always a quick, easy and healthy way to upgrade your salad bowl with a bit of sweetness. So, here’s your chance to use it before it goes bad. You might already have a package in your fridge (we bet you do). You can find mesclun greens at any supermarket and they’re very affordable. Since mesclun is chock-full of nutrients, and really the only veggie in this recipe, we say fill at least half your bowl with it. The mix of colors and textures in mesclun brings great vibrancy and volume to the salad bowl, and the different leaves offer multi-dimensional flavors from buttery and sweet to bitter and pleasantly pungent. As with all greens, mesclun is rich in fiber and lots of disease-fighting micronutrients and phytonutrients. Our Savory Citrus Salmon Salad recipe calls for mesclun. Mesclun is not a specific type of leafy green but rather a potpourri of tender young greens. If you don’t have pecans, you can substitute equal amounts of walnuts. Whether toasted or candied, pecans bring great texture, flavor and a hefty dose of monounsaturated fat to the blend. However, if you have a nagging sweet tooth, it’s a great way to satisfy it. We emphasize that this process is totally “optional,” as it calls for using cinnamon and brown sugar, which’ll increase the overall sugar content of the recipe. We recommend cooking or, more specifically, “toasting” them for added crunch (see recipe card).įor an even bigger flavor explosion we also include optional steps for candying the pecans. The addition of pecans brings a whole lot of yummy, healthy crunch to the blend. Our recipe specifically calls for sockeye (or red) salmon, as it delivers a hefty dose of omega-3 fatty acids and has a dense, meaty texture and rich, buttery flavor that makes really stand out in this salad bowl. But, if your budget doesn’t allow you to drop an extra $5-10 a pound to go wild don’t worry, farmed-raised salmon can be a healthy, safe and more affordable option. In terms of which salmon to buy, we generally recommend Pacific (or wild-caught) varieties. When it comes to judging the healthiness of foods, That Salad Lady always encourages us to focus on the overall nutritional value of each ingredient.

But they’re also full of vitamin C, a powerful antioxidant that helps strengthen the immune system.

There’s no denying that oranges (and their juice) are relatively high in sugar. Now, if you’re watching your carb intake, it probably won’t take long for you to start counting sugars. The combination of fresh orange chunks with a citrus vinaigrette dressing really intensifies the naturally savory flavor of salmon – as does our paprika-based seasoning blend (see recipe card), which adds a delightfully tangy, spicy kick. Salmon and citrus are the perfect pair, especially orange which is the sweetest of all citrus fruits. Gluten-free, pescatarian-friendly and super easy to make, this Savory Citrus Salmon Salad comes together in about 25 minutes. An oh so delicious blend of salmon and orange chunks, complemented with citrus vinaigrette-dressed mesclun greens, creamy, crumbly blue cheese, perfectly crisp pecans and a little sprinkle of dried cranberries, this salad bowl is bursting with naturally sweet flavors and is unbelievably filling.

Salmon grapefruit salad