Salmon salad

Ingredients

For the salmon:

• 2 salmon fillets (grilled or baked)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika

For the vegetable mix (30 vegetables):

1. Lettuce (2 cups, chopped)
2. Spinach (1 cup, chopped)
3. Arugula (1 cup)
4. Kale (1 cup, finely shredded)
5. Cabbage (red, 1/2 cup, shredded)
6. Carrot (1, grated)
7. Zucchini (1/2 cup, diced)
8. Cucumber (1, sliced)
9. Bell peppers (red, yellow, green – 1 cup, diced)
10. Cherry tomatoes (1 cup, halved)
11. Broccoli (1/2 cup, chopped)
12. Cauliflower (1/2 cup, chopped)
13. Radish (1/4 cup, sliced)
14. Celery (1 stalk, sliced)
15. Red onion (1/4 cup, thinly sliced)
16. Scallions (2, chopped)
17. Parsley (2 tbsp, chopped)
18. Cilantro (2 tbsp, chopped)
19. Dill (1 tbsp, chopped)
20. Avocado (1, diced)
21. Green beans (1/2 cup, steamed)
22. Peas (1/4 cup)
23. Corn (1/4 cup, cooked)
24. Edamame (1/4 cup)
25. Beetroot (1/4 cup, grated)
26. Sweet potato (1/2 cup, roasted cubes)
27. Artichoke hearts (1/4 cup, chopped)
28. Mushrooms (1/2 cup, sautéed or raw)
29. Asparagus (1/4 cup, steamed and chopped)
30. Alfalfa sprouts (1/4 cup)

For the dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions

1. Cook the salmon:

   • Preheat oven to 375°F (190°C) or heat a grill.
   • Rub salmon fillets with olive oil, salt, pepper, and paprika. Grill or bake for 12–15 minutes until cooked through. Let cool slightly.

2. Prepare the vegetables:

   • Wash, chop, and prepare all the vegetables as listed.

3. Make the dressing:

   • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.

4. Assemble the salad:

   • In a large salad bowl, combine all the vegetables. Flake the salmon into large chunks and place on top.
   • Drizzle the dressing over the salad and gently toss to combine.

5. Serve:

   • Serve immediately and enjoy the vibrant mix of flavors.