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Green and Red Salmon Salad

A delicious and hearty salad you'll enjoy any time of the year.


  • 1 zucchini
  • 1/2 bunch asparagus
  • 5-7 grape tomatoes
  • Dressing
  • 1 Tbsp balsamic vinegar
  • 3 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp minced garlic
  • 4-5 oz Cooked salmon


With a vegetable / potato peeler, slice zucchini into thin strips to create the first layer of salad on the salad plate. Blanche asparagus and cool. Cut asparagus into bite sized pieces and place on top of the zucchini. Place the cooked salmon on top of the zucchini and asparagus. You can have it as one whole piece or cut it into smaller pieces. Slice each grape tomato in half and top off salad with the tomato pieces.

To make dressing, mix the balsamic vinegar, garlic, and olive oil together until combined.

Sprinkle dressing over the salad, set aside for 5-10 minutes so the dressing can be absorbed by the vegetables and salmon. Serve when ready.