Grilled Salmon, Cucumber and Apple Salad
with Croutons and Creamy Dressing
This light, wholesome dinner will leave you feeling satisfied and energized! Grilled lemon-pepper salmon, crisp cucumber and apple and a creamy tzatziki dressing are the key to a delicious salad. Grab a fork and dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Fish, Seafood/Fruit de Mer)
113 g
Spring Mix
132 g
Mini Cucumber
56 mL
Tzatziki
(Contains Milk)
1 unit
Gala Apple
1 unit
Ciabatta Roll
(Contains Gluten)
½ tbsp
Greek Seasoning
(Contains Sulphites)
Not included in your delivery
1.66 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Halve cucumbers lengthwise, then cut into 1/2-inch half-moons. Core, then cut apple into 1/2-inch pieces. Halve ciabatta. Brush both sides of ciabatta with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper.
Add tzatziki and 1/2 tbsp water (dbl or 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Set aside.
Add ciabatta to the grill. Close lid and grill until toasted, 1-2 min per side. (TIP: Keep an eye on ciabatta so they don't burn!) Transfer to a cutting board and set aside to cool.
Pat salmon dry with paper towels. Drizzle with 2 tsp oil (dbl for 4 ppl). Season with 1/2 tbsp Lemon-Pepper Seasoning (dbl for 4 ppl) and salt. Add salmon to the grill, skin-side down. (NOTE: Don't overcrowd your grill! Grill in batches, if necessary.) Close lid and grill until salmon is cooked through, 6-7 min.** Transfer salmon to a plate and cover to keep warm.
Cut cooled ciabatta into 1/2-inch croutons. Add spring mix, apple, cucumbers and half the croutons to the large bowl with dressing. Toss to combine. Divide salad between plates. Top with salmon and remaining croutons.
