Ivy Salad Interpreted
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- 1 avocado
- 3 zucchini sliced lengthwise into 1/3 inch thick slices
- 1 bunch(es) scallions white and light green parts only
- 2 chicken breasts or salmon filets
- 3 tablespoon(s) extra-virgin olive oil
- Coarse Sea Salt
- 2 head(s) Butter Lettuce
- 1/3 cup(s) Fresh cilantro roughly chopped
- 1/4 cup(s) fresh basil roughly torn
- 1 lime quartered
- 2 tablespoon(s) balsamic vinegar
- 1 tablespoon(s) brown rice syrup
- 1 tablespoon(s) fresh lime juice
- 6 tablespoon(s) olive oil
- Black Pepper
- 1. Whisk vinegar with brown rice syrup and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.
- 2. Heat a grill or grill pan over medium-low heat. Rub zucchini, scallions and chicken or salmon with oil; sprinkle with salt. Grill vegetables and protein for about 20 minutes until browned and cooked through, flipping once. Cut zucchini and scallions into a medium dice.
- 3. Slice avocado in half, discard pit and dice.
- 4. Break chicken or salmon into large pieces. Toss grilled vegetables with lettuce, avocado, cilantro and basil; place on a large platter and top with salmon.
- 5. Drizzle with vinaigrette; serve with lime quarters.
This recipe is a personal recipe added by esarda and has not been tested or endorsed by MyRecipes.
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Ivy Salad Interpreted Recipe at a Glance
- COURSE: Salads