My Ivy Chopped Salad Recipe

Name: My Ivy Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 2 large beets; 3 medium zucchini, sliced lengthwise into 1/3-inch-thick slices; 2 fresh ears corn, shucked; 1 bunch scallion, white and light green parts only; 2 wild salmon fillets (6 oz each); 3 tablespoons extra-virgin olive oil; coarse salt; 2 heads butter lettuce, leaves separated, cut into thick strips; 1/2 pint grape tomatoes, quartered; 1/3 cup fresh cilantro, roughly chopped; 1/4 cup fresh basil, roughly torn; 1 lime, quartered; Dressing; 2 tablespoons balsamic vinegar; 2 tablespoons light agave nectar (or honey); 1 tablespoon fresh lime juice; 6 tablespoons olive oil; coarse salt; fresh ground black pepper

Servings: persons

Salad
2 large beets
3 medium zucchini, sliced lengthwise into 1/3-inch-thick slices
2 fresh ears corn, shucked
1 bunch scallion, white and light green parts only
2 wild salmon fillets (6 oz each)
3 tablespoons extra-virgin olive oil
coarse salt
2 heads butter lettuce, leaves separated, cut into thick strips
1/2 pint grape tomatoes, quartered
1/3 cup fresh cilantro, roughly chopped
1/4 cup fresh basil, roughly torn
1 lime, quartered
Dressing
2 tablespoons balsamic vinegar
2 tablespoons light agave nectar (or honey)
1 tablespoon fresh lime juice
6 tablespoons olive oil
coarse salt
fresh ground black pepper

1
Make the Dressing: Whisk vinegar with agave nectar and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.
2
Prepare Salad: Steam or boil beets until cooked through, about 30 minutes. Let cool; peel and cut into a medium dice.
3
While beets are cooking prepare the rest of the ingredients. Heat a grill or grill pan over medium-low heat. Rub zucchini, corn, scallions and salmon with oil; sprinkle with salt. Grill vegetables and fish until browned and cooked through [flip once], about 20 minutes.
4
Cut zucchini and scallions into a medium dice. Cut corn off the cob. Break salmon into large pieces.
5
Toss grilled vegetables with lettuce, tomatoes, cilantro and basil; place on a large platter and top with salmon. Drizzle with vinaigrette; serve with lime quarters.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Salad, 2 large beets, 3 medium zucchini, sliced lengthwise into 1/3-inch-thick slices, 2 fresh ears corn, shucked, and more.

Yes, My Ivy Chopped Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

My Ivy Chopped Salad

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