Mediterranean Crunch Salad with Pesto Salmon

Recipe by The Fit Fork Feed


Salad Ingredients:

Edamame and Spinach Pesto Ingredients
(Makes about 1 1/2 cups):

  • 1 cup Taylor Farms Organic Arugula
  • 1 cup Taylor Farms Organic Spinach
  • 1 jalepeno (seeded and ribs removed if you don’t like spicy) optional
  • 1 green onion
  • 1 cup frozen or fresh peas (or edamame) thawed or cooked for 1-2 minutes in boiling water
  • Juice 1/2 lemon
  • 1/4 cup olive oil
  • 1/4 cup water (start by adding 1 teaspoon at a time until it is at your desired consistency)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Season salmon with salt and pepper. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Place the salmon, skin-side up in the pan. Cook until golden brown, about 4 minutes per side.
  2. Place all the pesto ingredients in a food processor or blender and blend until smooth and creamy. Set aside.
  3. Into a bowl, add the greens and toppings from the Mediterranean Crunch Chopped Salad and grilled salmon. Top with Edamame and Spinach Pesto and drizzle with the Basil Balsamic Vinaigrette. Enjoy!

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