greek salmon and kale orzo caesar salad with whipped feta dressing_________________________A unique spin on traditional Caesar salad with a tangy, addicting feta Caesar dressing and tender roasted Greek-seasoned salmon.
Ingredients
- 4 4-6 oz filets salmon
- 1 tbsp paprika
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp dried dill
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary
- 1 tbsp lemon juice
- 1 cup uncooked orzo
- 6 cups baby kale, or greens of choice
- 1 avocado, quartered
- 1/2 cup green olives
- shaved parmesan, for serving
whipped feta dressing
- 4 oz feta cheese
- 1/4 cup plain Greek yogurt
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/4 cup fresh parsley
- 1 tsp anchovy paste
- 1 tsp Dijon mustard
- 2 cloves garlic
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment.
- Bring a large pot of salted water to a boil. Cook orzo according to package directions. Drain and rinse under cool water to stop the cooking process. Set aside.
- In a small bowl, whisk together paprika, oregano, parsley, dill, dried basil, rosemary, and lemon juice. Rub salmon filets with a drizzle of olive oil, then pat on the seasoning blend. Season with a pinch each of salt and pepper. Roast 15 minutes.
- To make the dressing, add feta, yogurt, olive oil, lemon juice, parsley, anchovy paste, mustard, garlic, and a pinch of salt and pepper to a food processor or high speed blender. Whip until creamy, adding water 1 tablespoon at a time if the dressing needs to be thinned. Pour dressing into a jar.
- To assemble the salad, toss kale, or choice greens, into a large serving bowl with the orzo. Arrange avocado slices and olives into the greens. Place salmon filets on top and shred fresh Parmesan all across the salad, as desired. Drizzle with a touch of dressing, leaving the rest for serving. If you intend to have leftovers, store the dressing separate from the assembled salad.