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Grilled Salmon Pasta Salad, Lemony Ricotta, Basil and Tomato Piadina & Cannellini Bean and Salmon Salad with Lemon and Olive Oil Dressing

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Grilled Salmon Pasta Salad

This salad is a nice light meal for a hot summer day.

1/2 cup Queen Creek Olive Mill Bell Olio Nuovo 
1/4 cup fresh lemon juice
1/2 cup fresh chopped parsley
1 garlic clove, minced
3/4 teaspoon kosher salt
Fresh ground pepper to taste

1/2 pound cooked Gemelli Pasta
2 cups grilled salmon in bite sized chunks chilled 
1-1/2 cups quartered cherry tomatoes
1 medium cucumber, quartered and sliced
4 kale leaves chopped 
1 small red onion, chopped
2 tablespoons capers

For the dressing, in a bowl, combine the oil, lemon juice, parsley, garlic, salt and pepper and whisk well.
In a large bowl, toss the pasta, salmon, tomatoes, cucumber, kale and onion. Pour dressing over Pasta and mix gently.

Lemony Ricotta, Basil and Tomato Piadina 

This can be a great bruschetta but I chose it to lay atop of my favorite style of Italian Flatbread

2 Piadina or flatbreads of your choice
1 cup whole milk ricotta cheese
Lemon zest from ½ of a lemon
8-10 cherry tomatoes sliced in half
5-6 leaves of fresh basil
1 tablespoon Queen Creek Olive Mill Bell’Olio Nuovo 
Fresh ground black pepper
Sea salt

In a small bowl whisk, together the ricotta and lemon zest. Cut the Piadina into quarters and spread the ricotta mixture onto the Piadina adding the sliced tomatoes and torn basil. Place onto a serving dish. Drizzle with the fresh olive oil. Add the fresh ground pepper and sea salt.


Cannellini bean and Salmon Salad with Lemon and Olive Oil Dressing

This simple bean and salmon salad becomes something truly exciting when dressed with a bold dressing using freshly milled Extra Virgin Olive Oil and lemon juice.

1/3 cup fresh parsley leaves chopped
1/4 cup lemon juice
3 cloves garlic, minced
1 tablespoon chopped shallot
Pinch of salt
1/2 cup Queen Creek Olive Mill Bell Olio Nuovo

2 cups cooked cannellini beans, well drained, at room temperature 
1 7-ounce can wild salmon, flaked
¾ cup thinly sliced radishes
1 stalk celery, sliced diagonally ¼ inch thick
Salt and Pepper to taste
12 large leaves Butterhead or Boston lettuce torn into bite size pieces
1 avocado, sliced, for garnish


Place parsley, lemon juice, garlic, shallot and pinch of salt and olive oil in a bowl and whisk.
Add the beans, salmon, radishes, celery, salt and pepper in a large bowl. Pour in the dressing and gently toss to combine. To serve, divide the salad evenly among the plates and garnish with avocado slices.
 


 

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