Farmer's Market Fisherman's BBQ Salad
10 asparagus spears
1/2 red pepper
1/2 yellow pepper
1 Portobello mushroom
1 med. yellow onion cut in half
Spring mix greens
8 to 10 oz. salmon & cod
Salted sunflower seeds
1/2 avocado, sliced
Cracked black pepper
In a bowl, toss asparagus, peppers, onion with liberal amounts of olive oil, sea salt, freshly cracked black pepper, garlic powder and onion powder. Grill all over high heat until charred and juicy. After grilling, slice peppers, mushroom and onions into strips.
Coat fish with olive oil; top with sea salt, cracked black pepper and paprika. Grill over medium heat. Once grilled, break into chunks.
Lay down a bed of spring mix on a platter Arrange the strips of grilled vegetables around the entire platter in an alternating pattern. Top with the chunks of seafood, sprinkle with sunflower seeds and Parmesan. Place avocado pieces around the edges of the platter.
Serves 2. Place on individual plates and slice the vegetables and toss. If desired, you can sprinkle a little balsamic vinegar on the salad, though no dressing is necessary, as the juices from the grilled vegetables moisten the salad.