Salmon Salad Stacks

Salmon Salad Stacks
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 6 ounces salmon fillets, with skin
  • 1/2 cup store-bought vinaigrette
  • 1 head green-leaf lettuce, thinly sliced crosswise
  • 1/2 cucumber, peeled and thinly sliced
  • 1 avocadohalved and thinly sliced lengthwise
  • 1 carrot, shredded
  • 1/2 cup alfalfa sprouts


Preheat a grill to medium. Place the salmon in a resealable plastic bag and pour in 1/4 cup vinaigrette. Let stand for 10 minutes.

Place the salmon skin side down on the grill, cover and cook, turning once, until lightly charred, about 6 minutes.

Mound the lettuce on 4 plates, then top each with a piece of salmon and some cucumber, avocado and carrot. Drizzle each stack with 1 tablespoon vinaigrette and top with sprouts.