Paleo Chilean Salad with Salmon and Citrus Vinaigrette

Ingredients

• 4 6oz Salmon Fillets
• 8 cups Mixed Greens
• 2 medium Avocado
• 1 pint Cherry Tomatoes
• 1/4 medium Red Onion
• 1 medium Orange
• 1 medium Lime
• 3 tbsp Olive Oil
• 1/4 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Preheat your grill to medium-high heat, around 400°F (200°C). Place the 4 6oz Salmon Fillets on the grill. Cook for 5-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Remove the salmon from the grill and set aside.
2. 2While the salmon is cooking or resting, prepare the citrus vinaigrette. Zest the 1 medium Orange and then juice it, you should have about 1/4 cup of orange juice. Juice the 1 medium Lime, you should have about 2 tablespoons of lime juice. In a small bowl, whisk together the 1/4 cup orange juice, 2 tablespoons lime juice, 3 tbsp Olive Oil, 1/4 tsp Salt, and 1/4 tsp Pepper until well combined.
3. 3Prepare the salad ingredients. Wash and dry the 8 cups Mixed Greens. Peel and pit the 2 medium Avocados, then slice them. Wash and halve the 1 pint Cherry Tomatoes. Peel and thinly slice the 1/4 medium Red Onion.
4. 4In a large bowl, combine the 8 cups Mixed Greens, the sliced 2 medium Avocados, the halved 1 pint Cherry Tomatoes, and the thinly sliced 1/4 medium Red Onion.
5. 5Flake the grilled salmon into large pieces. Add the flaked salmon to the large bowl with the salad ingredients.
6. 6Drizzle the prepared citrus vinaigrette over the salad. Toss gently to combine all the ingredients. Serve immediately.

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