Salmon Garden Delight Recipe

Salmon, edamame, tomatoes and radishes make a festive meal from our Iceberg Garden Salad.



  • 1 package (medium-size) of Fresh Express Iceberg Garden
  • 1 small basket cherry tomatoes, cut in half
  • 1 cup edamame (green soy beans)
  • 6 radishes, sliced to ¼-inch thick
  • 4 small salmon steaks, grilled and cooled
  • 1 cup dried papaya or pineapple, diced
  • Long lemon zest pieces, for garnish
  • Radish sprouts, for garnish


  • Place greens in a large salad bowl.
  • Add tomatoes, edamame and radishes.
  • Drizzle desired amount of dressing and toss.
  • Serve onto four individual salad dishes.
  • Place one salmon steak on each.
  • Sprinkle top with dried fruit pieces.
  • Garnish each salad with one long lemon zest and a couple of radish sprouts.

Dressing Ingredients:

  • 1/4 cup rice vinegar
  • 1 teaspoon soy sauce
  • Juice from one fresh lemon
  • Zest & juice from one fresh orange
  • 1/2 cup toasted sesame oil
  • 2 tablespoons cilantro, minced
  • 2 tablespoons fresh sweet onion, minced
  • 2 teaspoon sugar or honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Dressing Instructions:

  • Whisk all dressing ingredients in a small bowl.
  • Let sit 15 - 20 minutes for flavors to blend.
  • Stir just prior to using on salad.
  • Refrigerate remaining dressing for up to two weeks.
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Crunch it Up

Add some crunchy texture for interest. Try apples, radishes, snap peas, water chestnuts or any kind of nut or seed.

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