Gourmet salads are inspired dishes here in restaurants in both Santa Fe and Albuquerque which play host to a diverse selection of restaurants with chefs from around the world. Santa Fe has long been recognized as a hub for foodies. While there are several restuarants that come to mind when visitors are looking for a great salad, making salads at home is economical and nutritious. This week’s salad was inspired by an Omega 3 Salad I enjoyed at the Vinaigrette restaurant which has locations in both Santa Fe and Albuquerque.

I was inspired to use walnuts in the salad in honor of National Walnut Day 2018.  I have prepared grilled or poached salmon as the omega powerhouse but walnuts allow for a no-cook meal which was a joy to eat.

Omega Salad

This is a springtime favorite of mine that makes the most of in season sweet corn.  The addition of avocado and nuts make it a substancial and filling salad.  

Course Salad
Keyword HealthyDeconstructed, NoCookMeal, Omega3, salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 Large Salad
Author RosaILopezMSRD


  • Homemade Vinaigrette Dressing
  • 1 ear fresh corn remove kernels from cob
  • 1/2 each orange bell pepper diced
  • 1/2 med avocado diced
  • 1 ounce walnuts chopped
  • 2 cups spring mix greens


  1. Make your choice of vinaigrette dressing.  I made a classic vinaigrette dressing with a modification.  I use 1 (1/4 cup) part champagne vinegar to 1 (1/4 cup) part extra virgin olive oil, 1/2 tsp dijon mustard, pinch of salt, 2 tsp fresh tarragon.  The avocado adds so much creaminess that even a drizzling with lemon can serve as a dressing for this salad.

  2. Prepare the fresh produce (wash, slice, chop, dice) and combine all ingredients in a large bowl.  

  3. Add your dressing (be it fresh lemon juice or a homemade vinaigrette dressing) and toss the salad until the ingredients are well combined and flavored with the dressing.

  4. Serve.

If you try out recipes provided by Healthy Deconstructed, let us know what you think and post your pictures.


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