I found a recipe I liked last year and am basing this salad off of that one. I should really say I found a recipe I liked the idea of, because what I made and what they made were never actually all that similar. The blogger used spring colors to inspire her salad though and I like that idea, so I did (and am again doing) the same thing. I chose edamame (green), black beans (black), corn (yellow), red pepper (red), red onion (purplish), and chickpeas (white). I'm going to toss it all with a honey lime dressing I found on Tastespotting (shocking, I know). I haven't made the dressing recipe before and imagine it will end up with significantly more chili powder and cumin than called for.
I also thought I'd throw some salmon on top for extra protein (and color). I typically pan sear my salmon, I like it with a bit of a crispy edge. Luckily this is a salad that can be eaten cold as leftovers because I am not a fan of reheating fish in the microwave at work. At least, I'm not a fan of when other people do it, so I try to stay away from being "that guy."
Let's take a moment and check out these super cute bowls my friend Anne got me from Sur la Table. They go perfectly with the multi-shade green kitchen thing I've got going on.
I didn't have any cilantro, so I decided I need something else, so I mixed up half an avacado with some Greek yogurt. It was AMAZING.