The flavors created from the grilled salmon and crisp greens make this salad worth repeating. There’s no need to add dressing with the tastes of tender corn and peppers, sprinkles of cheese and a few slices of avocado bursting through.
Coat the salmon fillets with pre-mixed Santa Fe seasoning.
On a pre-heated grill, cook for 8-10 minutes on each side, until flaky and cooked all the way through. Remove from heat.
On 2 plates arrange a bed of lettuce, topped with half of the tomato, corn, cheese, peppers and avocado. Place the fillet on top.
Nutritional Analysis: One serving equals: 252 calories, 12 fat, 225mg sodium, 12g carbohydrate, 7g fiber, and 24g protein.
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