Salads scream SUMMER DINNER to me.

Like most of my impromptu salads, this one is made with whatever fresh ingredients I have on hand. And like most of these throw-together salads, this one was delicious.

First, I brushed thinly-sliced sweet potatoes and zucchini with olive oil, salt and pepper and roasted until sweet and slightly crunchy. I fired up the grill and then tossed mixed greens, shaved carrot, thawed-from-frozen black-eyed peas and tomatoes together while the salmon cooked. Then, I topped the veggies withgrilled salmon sprinkled with salt, pepper and olive oil and, lastly, I drizzled on some olive oil and balsamic vinegar.

It was simple and delicious. And, now that it’s nice out, we eat dinner as much as possible outside… makes clean-up super-easy!

TELL US: How did you get your seafood this week? We’d love to hear from you!

Posted by Rima Kleiner, MS, RD