This salad will really put you in the spring mood.
Karen Mangum shares the fresh-tasting recipe.
Strawberry Avocado Salad With Honey-Glazed Grilled Salmon
2 Tbsp olive oil
1 Tbsp honey
1 Tbsp lemon juice
1 tsp liquid smoke
1/4 tsp sea salt
4 (4-ounce) wild Atlantic salmon fillets
6 cups or 1 (5-ounce) bag of fresh spring lettuce mix
1 pint strawberries, hulled and sliced
1 avocado, cubed
1/4 small red onion, thinly sliced
4 ounces crumbled gorgonzola or feta cheese
1/4 cup sliced almonds, toasted
Honey Balsamic Dressing
1/4 cup olive oil
2 Tbsp balsamic vinegar
1 Tbsp honey
1 tsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp each sea salt and freshly ground black pepper
For the Honey Glaze:
Combine olive oil, honey, lemon juice, liquid smoke and salt in a small container; whisk to combine.
Preheat grill to medium-high heat. Rinse and pat dry salmon fillets, then coat with a small amount of olive oil (to prevent sticking on grill). Place on grill and cook for 4-5 minutes per side. Remove from grill and brush glaze over each fillet. Set aside.
Divide spring mix between 4 dinner plates. Top with strawberries, avocado, red onion, cheese and sliced almonds.
For the Honey Balsamic Dressing:
Combine olive oil, balsamic vinegar, honey, mustard, garlic, salt and pepper in a small container; whisk to combine. Pour over each salad plate.
Arrange salmon fillet on top of each salad plate. Add more glaze or dressing as needed.
Find more yummy recipes from Karen on Instagram, @insidekarenskitchen