We’ve made it to the dog days of summer, and it can be hard to muster the energy to get home from work and start cooking.  

Luckily, UC Student Health Insurance Plan Program Manager Jeanette Price has come to the rescue with two fresh, delicious, healthy and time-saving salad recipes that are equally at home at the side of your plate or starring as your main course.

“Summertime is about sharing quality time and good food with friends and family,” says Jeannette. Link couldn’t agree more! 

Jeanette Price

Mexican Pineapple Salad 

Ingredients 

• 1 3 lb. pineapple, peeled and cubed 
• 1½ lb. jicama, peeled and cubed 
• 1 large avocado 
• 1 small red onion (½ cup) chopped 
• ¼ cup chopped cilantro 
• 2 tbsp. olive oil 
• 1 tbsp. white vinegar 
• ¾ tsp. salt 
• ½ tsp. pepper 

Instructions 

Simply toss to combine.

Salmon Summer Salad 

Ingredients 

• 1 6 oz. box long-grain and wild rice (cooked and cooled) 
• 1 lb. salmon filet 
• 1 cup fresh corn kernels (approx. 2 ears) 
• 3 tbsp. finely chopped chives 
• 3 tbsp. finely chopped dill 
• 3 tbsp. Dijon mustard 
• 6 tbsp. olive oil 
• ½ tsp. salt
• Pinch of white pepper

Instructions 

• Cook rice according to box instructions.  Allow to cool to room temperature. 
• Roast salmon in preheated oven at 425 degrees for approximately 12-14 minutes.  Remove skin and brown parts of the flesh.  Crumble and chill the rest. 
• In small bowl, combine lemon juice and mustard.  Slowly whisk in the oil until the dressing is emulsified.  Add the salt and pepper, and taste for seasoning. 
• Combine the corn, herbs, rice and dressing in a deep serving bowl and toss.  Taste for seasoning, and adjust if needed.   
• Just before serving, add salmon and toss. 

Have a great recipe of your own to share? Email Link@ucop.edu and it could be featured in an upcoming issue. 

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