Salads are definitely one of my love languages. Nothing is better than a crunchy and healthy salad full of all kinds of toppings in a large bowl. Who says we have to sacrifice flavor when eating healthy? Not me, that’s for sure! This Salmon Romesco Salad recipe is one to add to your macro-friendly lineup.
What you need to prepare a macro-friendly Salmon Romesco Salad:
- Butter lettuce, chopped
- Soy-ginger sockeye salmon
- Cucumber, diced
- Avocado, diced
- Grated parmesan
- Fresh basil, chopped
- salt and pepper to taste
How to Make a Macro-Friendly Salmon Romesco Salad:
This Salmon Romesco Salad is easy to put together, especially if you made your soy-ginger sockeye salmon and romesco sauce ahead of time. But don’t worry, if you haven’t made it before, it will still be just as tasty.
A bit of chopping is also part of this salad. I love chopping by hand, especially when using my Nakano knives on a dreamy chopping board. But I also love the alligator chopper for dicing things. I would probably use both for this Salmon Romesco Salad! Knife for chopping butter lettuce, basil and avocado. And then the crocodile chopper to dice the cucumber.
Create your Salmon Romesco Salad
Stack your chopped butter salad in a large bowl. Garnish butter salad with cooked salmon. Warm or cold salmon works for me! Then add the diced cucumbers, corn, edamame, avocado, shaved parmesan, fresh basil and romesco sauce.
Your Salmon Romesco Salad will look gorgeous after you’ve added all those tasty ingredients, so take a minute to look at it before giving it a good toss. Sprinkle with kosher salt and freshly ground pepper. Enjoy!
If you need a little more dressing on the salmon romesco salad, I always like to top it off with a fresh, slightly sweet white balsamic vinegar. My favorites are infused with peach, lemon, and grapefruit. You can find these vinegars at specialty olive oil stores or on Amazon. I get mine at Baker and Olive! Once you’ve got your Salmon Romesco Salad the way you like it, enjoy.
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Salads are always just the thing for me, especially when they are topped with healthy and fresh ingredients. If you enjoyed this salad and are looking for even more macro-friendly ideas, check out my cookbooks. They are full of different ideas that make macro-friendly eating fun and full of flavor. I also post on Instagram @lillieeatsandtells about all the new things I’m trying. Come hang out with me and tag me @lillieeatsandtells if you try this recipe! I love seeing your creative approach to healthy eating.
- 2 cups Butter lettuce, chopped
- 3.5 oz Soy-ginger sockeye salmon (105g)
- 1/3 Cup Cucumber, diced (45g)
- 1/4 Cup Corn (40g)
- 1/4 Cup Edamame (40g)
- 1/3 Avocado, diced (30g)
- 2 tsp grated parmesan (10g)
- Fresh basil, chopped (3-5g)
- 2 tablespoon Romesco sauce (30g)
- salt and pepper to taste
Stack your chopped butter salad in a large bowl.
Garnish with cooked salmon (warm or cold works for me!), diced cucumbers, corn, edamame, avocado, shaved parmesan, fresh basil and romesco sauce.
Look at it because it’s beautiful, but then throw it down well.
Sprinkle with kosher salt and freshly ground pepper. Enjoy!
MFP: Lillie eats and tells Salmon Romesco Salad
Portion: 1saladFiber: 3.7GCalories: 376kcalFat: 17.7GProtein: 36.1GCarbohydrates: 21G