Garden Salad with Salmon and Creamy Lemon Vinaigrette
This fresh green salad is bursting with flavors and crunchy and creamy textures.
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Cooking tools:
- Oven
- Baking sheet
- Fork
- Chef's knife
- Cutting board
- Peeler
- Pepper mill
- Citrus press
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 8 cups mixed baby greens
- 1 pound baked wild salmon fillets
- 1 large carrots peeled into strips
- 1 small cucumbers thinly sliced
- 1 ripe avocados diced
- 2 radishes thinly sliced
- ¼ small red onions julienned
- ⅓ cups extra virgin olive oil
- 1 lemons juiced
- 2 teaspoons raw honey
- 1 teaspoon dijon mustard
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
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