Memorial Day Salads: Salmon Salad, Grilled Radicchio Salad, Avocado and Tomato Salad

Happy Memorial Day Weekend, everyone. If you haven't already planned out all of your dishes for the many BBQ's you will be attending this weekend, consider one (or all) of these three salads. The components for each can be put together in moments, and complement grilled meats and veggies ever so well. I realized I maybe a little late in sharing my Memorial Day ideas, but here they are. There maybe a few posts today, so I can be sure to share as many ideas for your weekend entertaining as possible. Hope you enjoy and that you are able to spend some quality time with your friends and family.

Salmon Salad


  • 1 pound salmon, skin on
  • 1/2 cup leftover mashed potatoes (method here, dairy free option included)
  • 1/2 cup steamed cauliflower (or any other nice veggies you have around)
  • 1 cup mache salad greens (any greens will do here, esp. something peppery like arugula or mache)
  • Juice of 1/2 lemon
  • 3 tablespoons olive oil
  • salt and pepper to taste


  1. Heat BBQ grill until super hot, but not smoking.
  2. Place the salmon, skin side down, on the BBQ grill.
  3. Cook for four minutes, or until you see the edges of the salmon turning light pink.
  4. Flip the salmon over and cook for an additional 5 minutes.
  5. Put the mache on a platter, add the mashed potatoes in dollops over the salad and distribute the cauliflower around the platter.
  6. Place the salmon on top and finish by drizzling the olive oil and lemon juice on top.

Grilled Radicchio Salad


  • 1 head Radicchio
  • 1 large Shallot, minced
  • 2 ears Corn
  • 1 large Heirloom Tomato, chopped
  • 1 bunch Frisee, shredded
  • 1/3 cup Olive Oil
  • Salt and Pepper to Taste


  1. Heat BBQ grill until super hot, but not smoking.
  2. Cut up radicchio into chunks.
  3. Pour olive oil over radicchio on toss to coat.
  4. Place radicchio chunks on grill, grill on one side for two minutes, making sure flames don’t get too high.
  5. Turn radicchio over, pouring remaining oil onto it. Cook for two more minutes, or until soft.
  6. Remove from heat, and chop into smaller pieces.
  7. Take corn off the cobs, placing the loose kernels into a large bowl.
  8. Add tomatoes, shallots and grilled radicchio to bowl. Toss, gently pulling the radicchio leaves apart.
  9. Sprinkle shredded frisee on top of mix.
  10. Finish with a little olive oil, salt and pepper.

Avocado and Tomato Salad


  • 2 large avocados, cut into chunks, skin and pit removed
  • 4 tomatoes (I used Roma, but love Heirlooms the best)
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • Salt and pepper to taste


  1. In a large bowl, combine tomatoes and avocados with salt and pepper.
  2. Whisk together the oil and lemon juice in a small bowl.
  3. Pour the dressing over the tomatoes and avocados, stir gently to coat all ingredients and add a final grind of fresh black pepper on top.