Jay and I just got back from a week in Miami, and were greeted by one of the worst heat waves Toronto has seen in a long time. With the mercury soaring to 45 celsius (113 degrees!) today with the humidex, the last thing I want to do is stand over a hot stove (a cold bath would be more like it!), so I thought I would make this salad. The recipe was given to me by a colleague, who got it from a friend who got it from a restaurant somewhere in the southern United States. So, if you’re reading this and you’ve been to, work at or own said restaurant, please let me know who you are so I can give you credit for this delicious creation!
I did tweak the original recipe for a few reasons- firstly, the dressing to salad ratio was WAY off. I’ve cut the dressing in half and still have more than enough left over for a few more salads. Secondly, I swapped a few of the ingredients for things that were a little simpler to find, and switched to a few pre-made things since I wanted to make this recipe simpler for days I don’t feel like cooking.
Hope you enjoy it, and stay out of the heat!!
Smoked Salmon Chopped Salad
For the dressing:
3 tbsp basil pesto (normally I make my own but I went for store bought this time to cut the prep time)
1/3 cup low fat mayonnaise
1 tbsp minced garlic
1 green onion, diced
1/2 cup 1% buttermilk
1 tbsp lemon juice
salt and pepper to taste
For the salad:
3/4 cup Israeli (pearl) couscous, cooked
2 roma tomatoes, diced
1 cob of corn, cooked, with the corn cut off it (or 1/2- 3/4 cup of canned sweet corn)
1 bag of arugula and spinach mix (170g/6oz bag, or equivalent)
1 small package of smoked salmon, cut into small pieces
1/4 cup of grated asiago or parmesan cheese
1/4 cup toasted pepitas (they’re Mexican pumpkin seeds)
1/4 cup raisins or black currants (I went with golden raisins)
- Assemble all salad ingredients in a bowl- just toss them all in if you’re making for a casual lunch or dinner at home, or, if having guests or taking somewhere, assemble the ingredients in rows so that it looks pretty (see photo above). Set aside.
- Add all dressing ingredients into a small food processor or blender and blend until fully combined. Add to salad, toss and enjoy!