Grilled Salmon Salad with Tzatziki-Feta Dressing Recipe | Co+op
This refreshing salad is made even more so with homemade yogurt-cucumber dressing.
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Ingredients
- 1 16-ounce wild salmon fillet, skin on
- 1 tablespoon olive oil
- Salt
- freshly ground black pepper
- 1/4 pound carrots, peeled and sliced into matchsticks
- 1 1/2 cups (about 1/4 of a large head) red cabbage, shredded
- 1/2 pint cherry tomatoes, halved
- 1/2 cup fresh or frozen corn kernels
- 1/4 cup kalamata olives, halved (optional)
- 5 ounces mixed greens
- 1/2 large cucumber, seeded and diced
- 6 ounces plain yogurt
- 1 lemon, juiced
- 1/4 teaspoon dried dill
- 1/4 teaspoon dried mint
- 1/4 teaspoon garlic powder
- 2 ounces feta cheese, crumbled
- pepper
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