This salad is based on one of my roommate Jamie's favorites from BJ's Restaurant. We happened to run into each other at the store and were both in the mood for something healthy for dinner. Not surprising, since we'd just gotten back from a roadtrip to Norcal on which we ate In N Out TWICE!
At the store, I decided to buy one each of practically every vegetable in the produce section with the intention of grilling most of them to use in meals throughout the week. So, along with the veggies mentioned below in the list of ingredients, I grilled asparagus, zucchini, and a portabella mushroom and used them for other things. It was a great way to save time and encourage myself to eat healthy during midterms week.
Makes 4 servings.
1 pound fresh salmon fillet
Mixed baby greens
1/2 can black beans, drained and rinsed
1/2 can sweet yellow corn, drained and rinsed
1 red onion, halved
1 sweet red bell pepper, cut into 1 1/2 inch thick slices
1 avocado, sliced
2 tomatoes, diced
Crisp tortilla strips
Jack cheese, grated
Cheddar cheese, grated
Ranch dressing and/or BBQ sauce
Heat grill. Season salmon with salt and pepper to taste. Grill salmon, skin-side down, until flaky and just cooked through. Grill onion and bell pepper until soft and blackened. Meanwhile, toss lettuce with cilantro, beans, corn, avocado, and tomatoes. Divide salad equally onto four plates. On each serving, sprinkle on cheeses and tortilla strips. Roughly chop onion and bell pepper; cut salmon into four pieces. Top salad with grilled onion, bell pepper, and salmon. Dribble ranch and BBQ sauce over salad, or serve on the side.