red or green?: Green Salad with Grilled Salmon, Avocado & Tortilla Chips

This easy, healthy and delicious salad is perfect as a main course lunch or dinner. It also makes a perfect first course when Mexican food is on the menu. Feel free to substitute your favorite greens and vegetables...or whatever is in season. Leave out the salmon and use two avocados for a vegetarian version. It is just as delicious.

Green Salad with Grilled Salmon, Avocado & Tortilla Chips
(serves 6 as a main course)

Ingredients:
1 lb fresh salmon fillets
2 cups romaine lettuce leaves, torn into bite sized pieces
2 cups baby spinach leaves
2 cups curly kale leaves, center ribs removed with leaves torn into bite sized pieces
1 cup cabbage, shredded
1 cup cherry tomatoes, cut in half if large
1/2 cup sliced red bell peppers
1/2 cup radishes, sliced
1/2 cup red onion, sliced
1/2 cup cilantro
1 large avocado, diced
3 handfuls corn tortilla chips
2 tbsp extra virgin olive oil
2 tbsp seasoned rice vinegar
juice from 1/2 lime
1/2 cup prepared salsa
1 tsp dried red pepper flakes
sea salt
freshly ground black pepper

Lightly oil grill pan or skillet (cast iron if possible). Heat pan until hot. Season the salmon with salt and pepper. Add salmon and grill 4-5 minutes per side or until fish flakes easily when dragged with a fork. Remove from heat, cut into bite sized pieces and set aside.

Ensure your greens are well washed and spun dry. To a large salad bowl, add the greens, cabbage, tomatoes, bell pepper, radishes, red onion, cilantro and avocado. Toss. Add the tortilla chips crushing very lightly when adding. (note, you want large pieces of chips)

In a small bowl add the oil, vinegar, lime juice, salsa, red pepper flakes and a pinch each salt and pepper. Whisk together and pour over salad. Toss. Top with salmon pieces and toss again. Taste and adjust seasonings if needed. Serve