3/4 cup chopped seeded peeled cucumber
3 tablespoons plain low fat yogurt
2 tablespoons lemon juice
1-1/2 teaspoons chopped fresh parsley
1-1/2 teaspoons chopped fresh chives
1-1/4 teaspoons grated lemon rind
1/4 teaspoon black pepper
1 garlic clove, sliced |
4 C. Wirthy Salmon fillets, thawed
1 teaspoon black pepper
1/2 teaspoon salt
Cooking spray
4 cups gourmet salad greens (about 4 ounces)
3/4 cup basil leaves
1/2 cup cubed peeled ripe mango |
Prepare grill.
To Make the Dressing: Place first 8 ingredients in a blender or food processor; process until almost smooth.
Sprinkle fish with 1 teaspoon pepper and salt. Place salmon on a grill rack coated with cooking spray; grill 5 minutes on each side or until salmon flakes easily when tested with a fork. Break fish into chunks.
Place greens and basil in large bowl; add 1/4 cup cucumber dressing, tossing well. Arrange salad on 4 plates. Divide salmon chunks evenly among salads; top each serving with 2 tablespoons cucumber dressing and 2 tablespoons mango. |