Recipe: Grilled Salmon & Avocado Chopped Salad

What’s for Dinner? Grilled Salmon & Avocado Chopped Salad thanks to Goop it’s full of protein, healthy fats and is easy to make
here is how:

½-1 (depending on size) ripe but firm avocado, pitted and peeled

2 5-ounce salmon fillets, skin removed

1 cup baby rocket

1 cup shredded romaine

18 cherry tomatoes, cut in half

2/3 cup cooked (or canned) chickpeas, drained and rinsed

2 9-minute hard-boiled eggs, whites and yolks separated, yolks crumbled and white finely chopped

for the dressing:

1 medium lemon

2 tablespoons finely minced shallot

juice from 1 small lime

1 tablespoon champagne vinegar

1 teaspoon agave nectar

4 tablespoons olive oil

salt and pepper

How to Make it:

1. Heat a grill pan over medium-high heat and brush lightly with olive oil. Season the avocado and salmon generously with salt and pepper, then grill for 2-3 minutes on the first side. Flip to the second side, add the lemon halves (for the dressing) and cook for another 2-3 minutes, or until the salmon is cooked through and the avocado and lemon have nice grill marks.

2. Let the salmon and avocado rest on a plate while you make the dressing.

3. To make the dressing, squeeze the grilled lemon juice into a small bowl. Whisk in the next 5 ingredients and season to taste with salt and pepper.

4. To serve, combine the rocket, romaine, cherry tomatoes, chickpeas, and hard-boiled eggs in a large bowl. Dice the avocado and flake the cooled salmon; add to the salad ingredients and toss with half the dressing.

5. Add salt and pepper to taste and serve with remaining dressing on the side.