Bring color, crunch, and superfresh flavor to the dinner table with the spring-inspired salad right here. Design the marinade around the herbs sprouting up in your window box -- we like cilantro for its brightness and basil for its licorice bite, but you should chop together the herbs that are speaking to you.
Pick whichever protein works for you too. We chose brilliantly pink salmon fillets, but chicken breast, flank steak, shrimp, or any other firm fish would be delicious as well. Cut it into bite-sized hunks and follow the recipe exactly the same.
Dress the salad simply in the pan drippings and juices of the salmon and savor every bite of sunshine this baby delivers.
1. Prepare your salmon: Cut into 1-inch cubes, season with salt and pepper, and then place in a resealable plastic bag.
2. In a food processor, pulse together the olive oil, cilantro, and basil into a sauce. Pour over the salmon and let marinate at least an hour.
3. After an hour, remove the salmon from the marinade and place in a hot sauté pan that has been preheated. Cook for a minute or two before flipping, squeeze fresh lime juice over top, and then repeat until all of the salmon is crispy and cooked completely. Remove from the pan and let rest.
4. As the salmon rests, clean and chop the romaine lettuce, peel and dice the mango and avocado, and dice the red onion.
5. Finally, toss the lettuce in the cooking liquid remaining in the warm sauté pan. Finish the salad with the seared salmon, mangoes, red onion, and avocado. Serve right away.