If there’s one thing I’ve learned about food blogging, it’s that you have to be very open as far as what constitutes a meal. And very creative as far as how to make a salad out of odds and ends leftovers in your fridge. Between my beloved blog and freelance food photography jobs, I photograph somewhere between five and eight new recipes each week. With just two of us here to eat these dishes, I try as hard as possible to make and photograph small portions so that we’re not wasting food.
Still, leftovers build up. The fridge gets so full it almost bulges. So beef brisket and ricotta become last minute additions to a vegetable pasta skillet. Spiralized zucchini gets made into tacos. A lunch plate is made entirely from dips and dippers. And don’t even get me started on salads. Twelve ingredient salads are not uncommon in our household. Made entirely from leftovers that probably shouldn’t really be combined, but let’s just go with it.
This is not one of those salads. This salad was thought out, composed and carefully assembled because I love the combination of salmon, avocado and spinach. Greek yogurt was mixed with chipotles in adobo for a creamy yet healthy dressing. NatureBox dry roasted Citrus Chipotle Chickpeas were sprinkled on for crunch. These zesty and savory crunchy chickpeas have a smoky paprika flavor with a light citrus note, pairing perfectly with the salmon.
The next day, the leftover salmon from these salads became fish tacos for lunch.
For the Salmon:
For the Chipotle-Lime Yogurt Dressing:
For the Salad:
Disclaimer: This post is part of an ongoing relationship I have with NatureBox for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.