1 tablespoon extra-virgin olive oil
4 (4-ounce) salmon steaks
1 teaspoon salt
½ teaspoon black pepper
4 cups baby green leaf or lettuce of your choice
1 large cucumber, diced
2 tomato on the vine, diced
1 red onion, sliced
1 avocado, peeled, pitted, and sliced
4 figs, quartered
¼ cup pitted kalamata olives, sliced
Greek Yogurt Dressing:
1 cup FAGE Total 5%, FAGE Total 2% or FAGE Total 0%
½ cup extra virgin olive oil
2 tablespoons fresh lemon juice
3 tablespoons red wine vinegar
2 small clove garlic, minced
2 teaspoon fresh dill, coarsely chopped
1 teaspoon honey or agave (optional)
½ teaspoon fresh oregano, coarsely chopped
Salt and pepper to taste
- Heat a medium sized pan to medium-high heat. Season salmon with salt and pepper. Add olive oil and sear salmon for 4-5 minutes on each side or until cooked through. Remove from pan and set aside.
- In a medium bowl, whisk together Greek yogurt, olive oil, lemon juice, vinegar, garlic, dill, honey, oregano, salt, and pepper. Set aside.
- Arrange lettuce onto a salad plate, add cucumber, tomato, red onion, avocado, figs, olives, and salmon. Drizzle with Greek yogurt dressing and serve immediately.