Alderwood Smoked Chinook with Zesty Cilantro Lime Dressing

Salad: (1 serving or 2 side salads)
 1 can Oregon’s Choice Alderwood Smoked Chinook
 2 cups arugula
 2 cups spinach
 8-10 cherry tomatoes, halved
 4-6 slices purple onion
 ½ cucumber, sliced
 ½ avocado per salad
 2 tbsp pumpkin seeds
 2 tbsp Parmesan cheese

Zesty Cilantro Lime Dressing:
 ½ cup Greek yogurt
 1½ tbsp mayonnaise
 2 tsp olive oil
 1½ limes (juice and zest)
 2 tsp apple cider vinegar
 2 tsp honey
 1 small jalapeño
 ¼ cup cilantro, chopped
 ⅛ tsp salt
 1-2 garlic cloves, minced

Instructions:
1. Make the Dressing:
In a blender, mix the Greek yogurt, mayonnaise, olive oil, lime juice, and zest. Add the
apple cider vinegar, honey, jalapeño, cilantro, garlic, and salt. Blend the mixture until

smooth. Let the dressing chill for at least 30 minutes before serving to allow the flavors
to meld.
2. Build the Salads:
Open and drain Oregon’s Choice Alderwood Smoked Chinook. On two plates or in
bowls, layer the arugula and spinach, then add the cherry tomatoes, onion slices, and
cucumber. Top each salad with ½ avocado, pumpkin seeds, and Parmesan cheese. Lay
Oregon’s Choice Alderwood Smoked Chinook on each salad and drizzle with the Zesty
cilantro lime dressing.

Zesty Cilantro Lime Dressing (16 oz) Refrigerate for 5 to 7 days when stored in an airtight
container.
Ingredients:
 1 cup Greek yogurt
 3 tbsp mayonnaise
 1 tbsp olive oil
 Juice of 2 limes (about 2 oz) plus zest
 1 tbsp apple cider vinegar
 1 tbsp honey
 1 jalapeño, chopped
 ¼ cup cilantro, chopped
 2 garlic cloves, minced
 ¼ tsp salt
Instructions:
1. Combine everything:
In a blender, mix the Greek yogurt, mayonnaise, olive oil, lime juice, and zest. Add the
apple cider vinegar, honey, jalapeño, cilantro, garlic, and salt. Blend the mixture until
smooth. Let the dressing chill for at least 30 minutes before serving to allow the flavors
to meld.

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