Eat Local – Build A Salad

Summer is one of the best times to get your fill of local, fresh foods, especially here in BC. Let’s be honest – our weather isn’t exactly friendly to growing alot of things throughout the winter (unless it’s in a green house). I love this time of year, for the vast array of fresh fruits and veggies from BC farmers filling the grocery stores and farmer’s markets. The quality of the produce is high, the prices are right, and you know it’s as fresh as you are gonna get without growing it yourself.

When you have fresh local produce available to you, what better way to enjoy it than in a simple salad? That way you can experience all the flavours and textures with minimal prep. Plus salads are great meals for the heat of summer!


We had BBQ’d wild BC sockeye salmon for dinner one night, with plenty of leftovers in the fridge. Not one to let good food (especially wild sockeye salmon!) go to waste, I decided to build an almost completely local (the red onion and dressing weren’t local) salad around it, using this lemon cucumber I picked up at the farmer’s market a few days earlier.



Farmer’s Market Sockeye Salmon Salad

serves 1

Salmon is just to good to let leftovers go to waste. Plus it’s packed with heart healthy Omega-3 fatty acids. Served over a bed fresh local vegetables with a light yogurt ranch dressing, this makes for a great summer lunch. Pair with some crusty artisan bread, and perhaps a nice glass of BC wine if you are you inclined.  


  • 2 cups green leaf lettuce, washed & torn into bite sized pieces
  • 1 small carrot, sliced thinly
  • 1/3 lemon cucumber, sliced
  • 6 – 8 cooked yellow wax beans, cut into 1 inch pieces
  • 2 thin slices red onion, chopped (just enough for flavour and colour)
  • 100 g cooked wild sockeye salmon
  • 1 – 2 tbsp yogurt ranch dressing (I used Bolthouse Farms)
  • 1/2 tbsp fresh chives, chopped


  1. Layer lettuce and veggies on a plate or shallow bowl.
  2. Top with salmon, drizzle with dressing, and sprinkle on chives. Enjoy!



In keeping with the local theme, I toasted up a slice of organic A Bread Affair Whole Grain Honey bread, spread on a little butter, and sprinkled on the garlic powder for a quick and simple garlic toast.


Speaking of salmon – have you heard that the Fraser River is seeing it’s largest sockeye salmon return in almost 100 years? Here’s hoping this isn’t an anomaly and we continue to see increased sockeye salmon stocks.

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Categories: Local, Lunch, Recipe


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4 Comments on “Eat Local – Build A Salad”

  1. August 25, 2010 at 9:01 am #

    how was the lemon cucumber?

  2. August 25, 2010 at 9:21 pm #

    I definitely try to eat local as much as possible. Doesn’t B.C. have amazing local food? I love it! I do find my local Farmers Market tends to be a bit more expensive, but for the most part it’s worth it to me!

  3. August 26, 2010 at 2:57 pm #

    i could admire this creation for hours. the pink of the sockeye and the rustic nature of the bread = fabulous!!!
    no i didnt hear about the recent boom in large salmon in the fraser river!! thats so exciting! i wonder why theres been such a big shift.. but what great news ❤ love my fishies 🙂

    hope ur having a great week. almost friday!!


  1. This Week In Food « from french fries to flax seeds - August 30, 2010

    […] Farmer’s Market Sockeye Salmon Salad […]

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