Vicky Murphy joins us on Eyewitness News Midday on Wednesday, July 13 to make Salmon Salad with Cilantro-Lime Vinaigrette.
4 Salmon portions, grilled
1 5-oz. bag mixed salad greens, thoroughly washed
2 oranges, peeled and sectioned
1 avocado, sliced
¼ cup peeled, cubed jicama (1/2 inch cubes)
6 tablespoons Cilantro-Lime Vinaigrette
Toss together first four ingredients in a large bowl. Serve immediately with Cilantro-Lime Vinaigrette.
Makes ¾ cup
½ cup cider vinegar
2 tablespoons chopped fresh cilantro
1 teaspoon grated lime rind
2 tablespoons lime juice
1 tablespoon honey
¼ teaspoon salt
¼ cup olive oil
Whisk together first six ingredients; add oil in a slow, steady stream whisking constantly until smooth. Whisk well before serving.
May use grilled salmon, shrimp, scallops or any grilled fish.