Ingredients:
- 4 salmon fillets
- 6 cups mixed greens
- 1 mango, peeled and chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Start by grilling the salmon fillets. Brush them with olive oil and season with salt and pepper. Grill for 5-6 minutes on each side, or until cooked through.
While the salmon is cooking, prepare the mango dressing. In a blender or food processor, combine the chopped mango, olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper. Blend until smooth.
Assemble the salad by placing the mixed greens in a large bowl. Top with the grilled salmon fillets and drizzle with the mango dressing. Serve immediately and enjoy!
Tips:
- For added crunch and texture, try adding some sliced almonds or croutons to the salad.
- You can also use a different type of fish, such as tuna or tilapia, if you prefer.
- If you don't have fresh mango, you can use frozen mango chunks instead. Just let them thaw before blending.