There’s a farmer’s market in South Side that I pass on my way home on Tuesdays. Tuesdays are also #trailruntuesday, where Emily (and sometimes special guest Leslie) and I run 6 miles or so after work. Trail Run Tuesday could also be named Therapy Run Tuesday because it really keeps me sane when the week isn’t even half over yet.
Anyway, I was craving cucumbers and craving a Greek Salad, thus, Greek Cucumber Salmon Salad was born. I also felt like eating something shaped like noodles, so I actually came home and made a dinner that wasn’t a turkey wrap (aka Market District smoked turkey breast, brie cheese, avocado, a ton of mustard and spinach on a brown rice wrap then pressed in my Panini Press).
I got sucked into buying random stuff at the farmer’s market after being a little rungry. Besides over priced cucumbers and tomatoes I ended up with a basket of peaches, marinated mushrooms, black bean dip and lemon cilantro hummus, which I promptly opened and ate with carrot sticks left over from my lunch on the way home. If I could get my hunger under control, that would be great. (Is that what I get for running 30+ miles a week?)
This salad is assuming you already have grilled salmon on hand. If not, just grill up some salmon. We had leftover salmon from dinner the night before and I don’t believe in reheating fish so it was cold on this salad. I used marinated mushrooms I bought from the farmer’s market so you can really use whatever you find from the olive bar or something at the store. I spiralized the cucumber, but you could just slice it if you don’t have a Spiralizer.
According to the nutrition calculator I use for my recipes, this has absolutely no bad points. It’s low in sugar, low in sodium, high in protein, iron, selenium, magnesium, Vitamin C, phosphorus and Vitamin B6. I literally don’t know what half of those do, but yay trace minerals?
- 3 cucumbers, spiralized
- 2 grilled salmon fillets
- ½ tomato, cut into wedges
- ¼ onion, chopped
- ½ avocado
- ¼ cup marinated mushrooms
- 2 tbsp feta cheese
- ½ lemon, juiced
- ¼ cup red wine vinegar
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1 tsp salad herbs
- salt & pepper to taste
- Put half the spiralized cucumber noodles on two plates. I used blade C.
- Put half the tomatoes, onion, avocado and mushrooms on each plate.
- Add grilled salmon filets.
- Add half the feta cheese to each.
- Pour dressing as desired.
- Mix all dressing ingredients in a jar or carafe and shake well.
- Store extra in fridge.
Chat with me:
What purchases do you get sucked into at the farmer’s market/grocery store? Are you constantly hungry like me? How do you deal?