Spring is here – it’s time to fire up the grill! This fresh, light dinner is the perfect end to a spring day. The low oxalate grilled pear and salmon salad includes a tangy vinaigrette drizzle and sweet Bartlett pears. This is a low oxalate dish your whole family will love!
Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 4
LOW OXALATE GRILLED PEAR AND SALMON SALAD INGREDIENTS
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 clove garlic
- 2 Tbsp lemon juice
- 2 Tbsp honey
- 1/2 tsp white pepper
- 4 fresh salmon fillets
- 4 cup iceberg lettuce
- 2 ripe California Bartlett pears, cored and sliced in half
DIRECTIONS
- Mix olive oil, basalmic vinegar, lemon juice, honey, garlic, and pepper in a small bowl. Set aside.
- Clean and prepare four fresh salmon fillets, approximately 4 oz each, by brushing with olive oil and a sprinkle of white pepper. Brush the grate of your grill with olive oil to prevent sticking.
- Grill the salmon for 3 to 4 minutes until lightly browned. Gently flip the salmon and grill another 3 to 5 minutes.
- Cut and core two California Barlett pears. Place face down on a pre-heated grill, and grill for 3 to 5 minutes.
- Divide Iceberg lettuce into four bowls. Place salmon on the bed of lettuce and top with half of a pear. Drizzle the basalmic mixture on top and serve immediately.
NUTRITIONAL ANALYSIS
Calories – 459
Total Fat – 25 g
Cholesterol – 22 mg
Sodium – 74 mg
Dietary Fiber – 4 g
Potassium – 709 mg
Carbs – 27 g
Sugars – 21 g
Protein – 24 g
