Strawberry spinach salad with avocado & Grilled Salmon

Strawberry spinach salad with avocado

Ingredients

For the Salad

  • 1 package (5 ounces) organic spinach

  • 8 ounces strawberries, halved

  • 1 large avocado, sliced

  • ½ small red onion, thinly sliced

  • ½ cup feta crumbles

  • ⅓ cup raw sliced almonds

  • ¼ cup chopped shelled roasted pistachios

Garlic Strawberry Vinaigrette

  • 3 tbs balsamic vinegar

  • 1/4 cup olive oil

  • 2 garlic cloves, grated or finely minced

  • ½ teaspoon Dijon mustard

  • 1/2 tbs strawberry jam 

  • Freshly ground salt and pepper, to taste

Instructions

  1. In a mason jar or small bowl, add all of the dressing ingredients. Shake to combine. Taste and add additional salt/pepper, if necessary.

  2. Toast the almonds on the stovetop: add the almonds to a pan and place over medium heat, stirring occasionally for 2-4 minutes until almonds are slightly golden brown. Remove from heat and allow to cool.

  3. Add spinach to a large bowl, layer on the strawberries, avocado slices, red onion, feta, toasted almonds, and chopped pistachios. Feel free to add dressing now or set it out for individual servings. Top salad bowls with extra toasted almonds and drizzle each bowl with 1/4 of the dressing.

*In flyer June 23 - 29, 2024
Recipe and photo credit: Ambitious Kitchen

Grilled Salmon

Ingredients

  • 1 1/2 pound side of salmon skin off or on

  • 1 small bunch of fresh dill divided

  • 1 medium lemon plus additional for serving

  • 2 tbss melted unsalted butter

  • 4 cloves minced garlic

  • 3/4 tsp kosher salt

  • 1/4 tsp freshly ground black pepper

Instructions

  1. Preheat an outdoor grill to medium (about 375°F). Line a rimmed baking sheet  with a large piece of aluminum foil. 

  2. Lightly coat the foil with baking spray. Then, arrange a few sprigs of dill down the middle. Cut the lemons into thin slices and arrange half of the slices down the middle with the dill. Place the salmon on top.

  3. Drizzle the salmon with the melted butter. Sprinkle with the salt and pepper. Scatter the garlic over the top, then lay a few more springs of dill and the remaining lemon slices on top of the salmon. Chop a tablespoon or so of the remaining dill and reserve for serving.

  4. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. 

  5. Carefully slide the wrapped salmon onto the grill. Close the grill and grill the salmon for 14-18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon side. 

  6. Open the grill, and carefully open the foil so that the top of the fish is completely uncovered. Close the grill, and continue grilling until the fish is cooked through completely, about 3 minutes more. Watch the salmon closely to make sure it doesn’t overcook. Remove the salmon from the grill.

  7. To serve, cut the salmon into portions. Remove the topmost sprigs of dill and discard. Sprinkle with freshly chopped dill and top with an extra squeeze of lemon as desired.

*In flyer June 23 - 29, 2024
Recipe and photo credit: Well Plated

Annah Kassen