St. Germain Salad Recipe {Recipe ReDux}

Paris in late spring/early summer. Strolling along the Seine River, flowers blooming, cafes abuzz with people sipping coffee or wine. Oh, and the bread, the bread! Seriously, is there any place more lovely and idyllic?

I’ve only been to Paris once, and it was seven years ago when I was pregnant with my oldest kiddo. Because wine was off-limits (sigh), lattes were limited and my never-ending questions about whether the cheese was pasteurized bored every server we encountered, I decided my mission was to find the best pain au chocolat in Paris. Yes, as you can imagine, the research was painstaking and difficult, but I managed to survive… 🙂

As I was eating my way through Paris in chocolate croissants, my RD brain reminded me to make healthful choices the rest of the day. Like choosing fresh vegetables and salads, which is how I happened upon one of the most delicious salads I have ever eaten. We had ducked into a small Parisian pub to watch a futbol game, and I ordered a simple pub salad. It was delicious. The butter lettuce was soft and topped with hard-boiled eggs, salmon, beans and lots of fresh veggies. I was still craving that salad when I came back home, so I created my version–the St. Germain Salad. In fact, this recipe was featured in the July 2013 Washingtonian magazine and won me enough money in a cooking contest to buy my Vitamix blender.

When I saw this month’s Recipe ReDux theme (A Vacation-Inspired Recipe: Start unpacking your favorite vacation memories. Think about a trip you took state-side or internationally and create a healthy recipe from an unforgettable meal you enjoyed. Or, create a recipe from a native ingredient you saw or tasted on your travels), I knew I had to share this recipe with you. Bon appétit!

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St. Germain Salad Recipe

Ingredients

• 16 oz. salmon, cut into 4 fillets
• 1/2 tsp. dried dill weed
• 1 tsp. everyday seasoning (with no salt added)
• 24 asparagus spears, ends trimmed
• 6 cups leafy greens lettuce or mixed salad greens
• 2 cups spinach leaves
• 1 pint cherry or grape tomatoes, cut into thin slices
• 1 medium-sized cucumber, thinly sliced
• 1 yellow bell pepper, diced
• 2 hard-boiled egg whites, diced
• 1/4 cup avocado, diced
• 1 cup Cannellini or other white beans, rinsed and drained
• 1 Tbsp. capers, drained
• 1/2 cup frozen peas, thawed
• Dash of salt and ground black pepper, as desired
• Dressing:
• 1 Tbsp. balsamic vinegar
• 1/2 Tbsp. olive oil
• 1/4 Tbsp. honey
• 1/4 tsp. lemon juice
• 1/2 tsp. Dijon or yellow mustard

Instructions

1. Preheat grill to medium. While grill is heating, spray salmon with nonstick cooking spray. Sprinkle salmon with dill weed, seasoning, salt and pepper. Lightly spray asparagus with nonstick cooking spray. Set salmon and asparagus aside.
2. Combine lettuce or mixed greens with next 9 ingredients (through peas) in a large salad bowl.
3. Place salmon on grill; grill until thoroughly cooked, for about 4-5 minutes per side. While salmon is cooking, combine dressing ingredients and whisk well to mix. Place asparagus on grill for 4 minutes.
4. Evenly distribute salad between 4 large bowls or plates. Drizzle with salad dressing. Place salmon and asparagus on top of salad.

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https://kleinernutrition.com/st-germaine-salad-recipe-recipe-redux/

Disclaimer: I am a consultant to the National Fisheries Institute, however this recipe was created prior to my work with them and I have received no compensation for the creation or promotion of this recipe at any point in time.

PLEASE SHARE: What is your favorite vacation-inspired recipe? Please share. We’d love to hear from you!

Also, don’t forget to check out some other vacation-inspired recipes from my fellow Recipe ReDux’ers. You’re sure to find something mouth-watering and nutritious!