Ivy Salad Interpreted


Yield: 2 servings ( Serving Size: 2 )
Community Recipe from


  • 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
  • Salt
  • Black Pepper


  1. 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. 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. 3. Slice avocado in half, discard pit and dice.
  4. 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. 5. Drizzle with vinaigrette; serve with lime quarters.
April 2013

This recipe is a personal recipe added by esarda and has not been tested or endorsed by MyRecipes.

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