Dressing:1/3 cup buttermilk
2 Tbsp balsamic vinegar
2 Tbsp olive oil
1 clove garlic, minced
¼ tsp. salt
freshly ground pepper
Salad:
4 cups baby spinach leaves (about one 7-oz. bag)
1 ripe avocado, sliced
¼ cup grated carrots
½ cup diced cucumber
4 salmon fillets, about 1-inch thick
Whisk together dressing. Spray salmon with oil and salt and pepper to taste. Heat a non-stick grill pan on high heat and cook salmon, skin-side up, for 5 minutes. Flip salmon and continue cooking another 3-4 minutes (depending on thickness). Meanwhile, toss spinach, cucumbers and carrots with dressing and lay out on a large platter. Arrange salmon and avocados on top of spinach and garnish with lemon wedges.
Lemon Grilled Chicken on Balsamic Blue Cheese Salad
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