Radicchiolously Tasty Salad

Radichiolously Tasty Salam Salad

Radicchiolously Tasty Salmon Salad


½ cup iceberg lettuce
¼ cup radicchio
¼ Napa cabbage
¼ cup red cabbage
¼ cup red onions
1 large tomato
¼ cup basil
¼ cup spinach leaves
½ red, ½ yellow & ½ green bell peppers
¼ avocado
½ cucumber
1 teaspoon lemon juice
Salt & pepper to taste
1 tablespoon any light dressing
Salmon (see below for directions)


Slice the lettuce, cabbages, onions and tomato into thin strips, shiffenade the basil and spinach leaves, and mix together in a large bowl. Hint: to cut tomato strips, gut all seeds, cut into halves, flatten and then slice. Sprinkle light dressing over the salad and mix together.

JOBTRAIN_pepper-flowerFor Bell Pepper Plating

Cut the red, yellow and green bell peppers in half, gut the seeds and pulp, slice the bottom bumps off (flat without holes) and set on pretty plates. Dice avocado into raisin-sized pieces and squeeze with lemon juice. Spoon the salad mixture into the bell pepper bowls. Eat as is or top with diced avocado. sliced cucumber and a squeeze of lemon juice.

Tip: Store this salad without the dressing, so you can create different salads throughout the week. This works as a base for a variety of salads by adding topping like chicken, salmon, crumbled eggs.

For Radicchulously Tasty Salmon Salad

Add citrus salmon to this dish and you have a hearty, yet light, dinner-worthy meal.


8 (2 to 3 ounce) pieces salmon
1/4 cup sliced almonds
1 orange
1 lemon
1 floweret broccoli or cauliflower
Salt & pepper to taste


Preheat the oven to 400 degrees F.

Slice the orange and lemon into circles. On a foil-lined baking sheet, place orange and lemon circles with a piece of salmon on each one, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 teaspoon of the sliced almonds. Bake for 10 minutes. Salt & pepper to taste.

Scoop 1 cup of Radicchulously Tasty Salad on a plate, top with 4 ounce of Citrus Salmon, and garnish with a fancy lemon wedge.


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