Thursday, January 5, 2012

Salmon Salad with Roasted Garlic Vinaigrette

8 oz cooked salmon, break into large bite size pieces
4 large hard boiled eggs, remove shell and cut into quarters
6 cups mixed salad greens
1 large ripe avocado, skinned and cut into wedges
1 medium onion, thinly sliced
1 cup cherry tomatoes, cut in half
3 teaspoons capers
Sea salt and black pepper

Arrange salad ingredients on a large serving platter (refer to picture).

8 large garlic cloves, roasted and peeled
3 tablespoons red wine vinegar
1 tablespoon whole grain mustard
1 tablespoon fresh lemon juice
1/2 cup extra virgin olive oil
Sea salt and black pepper

Combine the garlic, vinegar, mustard, honey, lemon juice and sea salt and black pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Drizzle generously over the salad.

Serves 4


Kimby said...

This looks absolutely delicious and your photo does it justice, and then some. Marvelous recipe!

Mia said...

Thank you Kimby!

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