Grilled Mango & Salmon Salad
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Grilled Mango & Salmon Salad

Prep: 15 minutes
Grill: 6 minutes • Serves: 4

4 salmon fillets (about 5 ounces each)
Nonstick cooking spray
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large mango, peeled, seeded and cut into spears
1 bag (8 ounces) baby spinach
1/2 cup cilantro avocado yogurt dressing
1/2 cup favorite savory and/or spicy trail mix, coarsely chopped
Grilled baguette slices for serving (optional)

1.Prepare outdoor grill for direct grilling over medium-high heat. Spray salmon with cooking spray; sprinkle with salt and pepper. Place salmon and mango on hot grill rack; cover and cook 6 minutes or until internal temperature of salmon reaches 145° and grill marks appear on mango, turning once. Transfer mango to cutting board; coarsely chop. Makes about 1 cup mango.

2.In large bowl, toss spinach, dressing and trail mix. Makes about 8 cups.

3.Serve salad topped with salmon and mango along with baguette, if desired.

Approximate nutritional values per serving (1 piece salmon, 1/4 cup mango, 2 cups salad):
394 Calories, 19g Fat (3g Saturated), 95mg Cholesterol,
735mg Sodium, 19g Carbohydrates, 3g Fiber, 37g Protein

Chef Tip:
To grill baguette slices, brush both sides with olive oil and place on hot grill rack over medium-high heat; cover and cook 3 minutes or until grill marks appear, turning once.