Healthy Roasted Salmon Salad with Easy Strawberry Vinaigrette
All the best early summer has to offer, in one easy salad.
I love meals that are full of veggies.
Especially if I can use the entire veggie – this one incorporates the tops of the radishes I put in, for instance.
Also, it’s kinda purty, don’t you think?
Let’s talk about edible flowers for a second, by the way: I have seen them at so many nice restaurants. I love how beautiful they look on the plate and wanted to try them at home. But I’ve always wondered how to know if they are safe to eat.
Well, I was browsing in World Foods in the Pearl this past week and I found them in a package! Someone out there is a genius.
That said, I will probably try to grow some I can eat next year. Along with trying to grow some of the types that came in my little package, I’ve also read that pansies and violets are OK to eat.
In the meantime, I will be eating more of this.
This is the dinner I made myself after eating tons of meat at Wild About Game on Sunday. While I had a great time at the event, meat did not sound good for a while after. That was a lot of meat. Probably more than I eat in a week usually!
I’m still making my way back to eating meat – in the meantime, I am happy to eat these yummy things.
Here’s what you need:
8-10 stems broccoli rabe – any stalks that are too stiff removed
6-8 radishes, cut into bite size pieces (quarters for large ones, halves for medium ones)
1 1/2 cups fresh green beans, ends trimmed
Edible flowers such as calendulas, pansies or violets (You might find some in the store with the herbs!) (these are totally optional!)
For the pesto:
The radish tops from your radishes above (approx 1 cup)
1/2 cup loosely packed basil leaves
1/4 cup loosely packed mint
2 Tbsp. best quality olive oil
1/4 cup pumpkin seeds
1/4 cup grated Parmesan
2 tsp. lemon juice
1/2 tsp. kosher salt
Start by preparing the pesto – combine all ingredients in a food processor, mixing until they form a thick paste. Add more olive oil if needed or preferred.
Before sautéing, prep the broccoli rabe: Boil a pot of water and blanch the broccoli rabe in boiling water for 90 seconds. Remove to an ice bath and allow to cool. Drain.
Heat 1 Tbsp. oil in a large skillet, then sauté the broccoli rabe, radishes and green beans until they start to blister and brown a little. Turn down the heat and toss with a very generous amount of pesto – you’ll likely use 2/3 of what you make.
Plate and garnish with edible flowers. I think this would also be fabulous with a runny egg on top. Surprise, surprise.