4 skinless salmon fillets (about 5 ounces each)
8 oz fresh mango spears
8 oz baby spinach
½ cup cilantro avocado yogurt dressing
½ cup savory spicy trail mix, coarsely chopped
Grilled baguette slices for serving (optional)
1
.Prepare outdoor grill for direct grilling over medium-high heat; spray salmon with cooking spray, and sprinkle with 1/2 teaspoon each salt and pepper. Place salmon and mango on hot grill rack; cover and cook 6 minutes or until internal temperature of salmon reaches 145° and grill marks appear on mango, turning once. Transfer mango to cutting board; coarsely chop. Makes about 1 cup mango.
2
In large bowl, toss spinach, dressing and trail mix. Makes about 8 cups.
3
Serve salad topped with salmon and mango along with baguette, if desired.
Chef Tip: To grill baguette slices, brush both sides with olive oil and place on hot grill rack over medium-high heat; cover and cook 3 minutes or until grill marks appear, turning once.
Ingredients
4 skinless salmon fillets (about 5 ounces each)
8 oz fresh mango spears
8 oz baby spinach
½ cup cilantro avocado yogurt dressing
½ cup savory spicy trail mix, coarsely chopped
Grilled baguette slices for serving (optional)