Summertime produce makes for the most exciting and tasty high protein, lower carb salads. When temperatures rise outside, we love having big entree salads that are packed full of nutrients and leave us satisfied. In the Target100 curriculum, Liz and the coaches challenge members to include a fruit or vegetable at each meal and snack and, most importantly, to not fear the starchier produce items ("Don't fear the potato!").

This recipe uses salmon which is coming into season along the West Coast and is a delicious protein to grill or bake (spoiler, we'll be baking the salmon for the salad but we won't have the oven on too long, promise!). Salmon is a great protein choice because it is packed full of heart healthy fats as well as vitamins and minerals like potassium and selenium that support your cardiovascular health and weight management.

We also celebrate summer produce with corn and peaches, both can be found at farmers markets and produce aisles across the country from now through August. We keep it light to dress the salad, just a drizzle of balsamic vinegar so that you can really enjoy the flavors of the fresh produce and appreciate the salmon.

We also love this Summertime Feta & Avocado Dip to bring to gatherings or have for as a condiment for a quick meal.

Summertime Salmon and Peach Salad Recipe

Makes: 2 Prep Time: 30 minutes Cook Time: 15 minutes

Ingredients

For the marinade:​

2 tbsp. apple cider vinegar​

1 tbsp. olive oil​

1 tbsp. tamari​

1 tsp. maple syrup​

½ tsp. ground pepper​

​

For the salad:​

2 salmon fillets (5oz./140g each)​

1 cob corn, cooked​

4 oz. (120g) salad leaves​

1 peach, sliced​

10 cherry tomatoes, halved​

1 tbsp. balsamic vinegar

Directions

1. Combine the apple cider vinegar, olive oil, tamari, maple syrup and ground pepper to make the marinade. Place the salmon skinless-side down in a flat dish, pour over the marinade. Leave it to sit in the fridge for 20-30 minutes.​


2. In the meantime, grill the corn in the oven or on a grill pan, then cool slightly and cut off the kernels, set aside.​


3. Next, preheat the oven to 400°F (200°C) and place the salmon on a baking tray. Cook for 8-10 minutes or until it is cooked through.​


4. Divide the salad leaves between two bowls, top with the sliced peach, tomatoes and grilled corn. Lastly, top with the salmon, either the whole fillet or flaked.​


5. To serve, drizzle with balsamic vinegar and season with salt and pepper.