Monday, June 11, 2012

Southwest Chipotle Salmon Salad

Pin It It's summer and that means cool lunches.  This is a healthy lunch that packs a ton of veggies.  I made this with salmon because I had a lone salmon fillet in my freezer, but feel free to substitute chicken or shrimp.  I enjoyed this on top of a bed of lettuce for a fancy salad, but you could easily eat it as a complete light meal.  Enjoy!

Southwest Chipotle Salmon Salad
**serves 2 for a light lunch
1/2 cup light sour cream
1 Tbsp ground chipotle (or to taste, can be spicy!)
1 tsp ground cumin
1 tsp ground corriander
juice of 1/2 a lime

1 salmon fillet, grilled and diced
1/2 cup cherry tomatoes, halved
1/2 avocado, diced
1 cup southwest blend frozen veggies (corn, black beans, onions and peppers)
1/2 red pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1/2 a lime
1/3 cup queso fresco, crumbled

Lettuce of your choice, chopped (optional)

1. Mix all dressing ingredients in a bowl and set aside.
2. In a medium sized bowl combine tomatoes, avocado, veggies, pepper.  Stir in salmon and cilantro.  Squeeze lime juice on top.
3. Pour dressing over veggie mixture and stir gently.  Crumble cheese on top.
4. Serve over lettuce or alone.  Sprinkle with extra cilantro and cheese if needed.

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