Ingredients
Scale
- ½ pound salmon, grilled
- 2 ears of corn, grilled
- ½ small red onion, sliced
- 3 radishes, sliced into rounds
- ½ medium apple, chunked
- ¼ cup blue cheese, crumbled
- 4 large handfuls of your favorite greens
- squeeze of lemon
- salt and pepper to taste
- ½ cup plain Greek yogurt, 2%
- 3 tablespoons EVOO
- 1 tablespoon fresh dill
- ⅛ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
Instructions
- First, begin by preheating your grill to about 375ºF. Then, prep salmon by generously seasoning with salt, pepper, and a squeeze of lemon. Place a piece of foil on your grill and the salmon on top of it. Let cook, covered, for about 20-25 minutes. Make sure to continuously check on your salmon. Once the salmon has cooked. Let cool for about 5 minutes before shredding. Set aside.
- Prep salad by using a sharp knife to cut the corn kernels off 2 grilled pieces of corn. Then, slice 3 radishes into thin rounds, ½ small red onion into thin slices, and ½ medium apple into chunks.
- Make dressing by mixing all ingredients together. This is a thick dressing. If you’d like it thinner add more EVOO or lemon juice.
- Prep salad in a large serving bowl by placing greens on the bottom, then sliced veggies/fruit on top, then shredded salmon, then dressing!