Greek Salad with Salmon

Ingredients

• Romaine Lettuce, washed, spun and chopped
• Roma Tomatoes, washed, chopped
• 1 large cucumber, peeled and diced
• 1 purple onion, chopped and soaked in ice water
• 2 avocados, diced
• Kalmata Olives, pitted and halved
• Peppered Feta Cheese
• 1 tsp Zoe’s Mediterranean Kitchen Seasoning
• 1 1/2 tsp Cavender’s Greek Seasoning
• 1/2 cup olive oil
• 1/4 cup Red Wine Vinegar
• juice of 1 lemon
• 1 Tbs dijon mustard

Salmon: Put your salmon filets on a lined baking sheet pan. Heat the oven to 425f. Drizzle olive oil on the salmon and then sprinkle on salt and pepper. Bake for 20-25 minutes until the salmon is done in the middle. Let cool while you are making the salad.

Salad: Wash, spin and dry your lettuce, chop and put in a bowl. Chop up the Roma tomatoes, the cucumber and the purple onion. Put the tomato and cucumber in the bowl with the lettuce and place the onion in a bowl with ice water to soak for 5-10 minutes and get the bite out of them. Dice up the avocado and put that in the bowl. Sprinkle in your olives and Feta cheese. Drain the water out of the onions and put those in the bowl.

Dressing: In a measuring cup pour in the red wine vinegar, lemon juice, seasonings and mustard. Gradually add the olive oil and whisk slowly. Check the dressing for flavor and add a bit of salt if you think it needs it. Pour over the salad and toss.

Top the salad with salmon if you desire or leave it as is, both ways are delicious. It’s a perfect poolside lunch with a friend.