Heirloom Tomato, Peach, and Corn Salad with Basil Vinaigrette and Grilled Salmon

It’s true, you can usually find an array of ingredients all year round, but a seasonal recipe means you're using ingredients when they're naturally at their peak. When you practice eating in season the ingredients are more flavorful and more nutritious! And this salad is a celebration of summer in a bowl!

Nobody likes a boring salad. When making your own, look to combine crunchy, smooth, salty, spicy, herby, acidic and sweet flavors and textures that keeps you going back for more.

Enjoy this salad as a celebration of the season and the bounty of fresh produce. This recipe is typically in season between July-September.


Heirloom Tomato, Peach, and Corn Salad with Basil Vinaigrette and Grilled Salmon

4 servings


1 large butter lettuce, or 2 little gem lettuces

1 ½ cups chopped heirloom tomatoes, or cherry tomatoes, halved

1 ear of fresh corn, shucked

1 peach, diced

1 avocado, diced

1 english cucumber, thinly sliced

1 lb salmon filets

1 tablespoon avocado oil

Sea salt


1 cup (1 bunch) basil, packed

½ cup extra virgin olive oil

3 ½ tablespoons champagne vinegar

1 - 2 cloves garlic

1 ½ teaspoons sea salt

1 teaspoon fresh cracked black pepper


  1. Prepare all salad components, including cutting the fresh kernels off the corn cob, and add to a large serving bowl.

  2. Prepare a grill, grill pan, or cast iron pan to cook your salmon. Prepare your cooking surface to a medium-high heat. Once hot, lightly grease the surface with avocado oil. Drizzle the remainder of the oil over the flesh of the salmon and season with a pinch of sea salt.

  3. Place the salmon onto your cooking surface, flesh side down, and cook for 2-4 minutes. When the flesh of the salmon is opaque and the fish is able to gently release from the grates/pan, flip and cook for an additional 2-3 minutes until it is cooked to your liking. It is done when the outside appears fully opaque and a tip of a knife can pierce the salmon without resistance. Remove salmon from the heat and place on a plate.

  4. While the salmon is cooking, add all dressing ingredients to a blender and puree until completely smooth.

  5. Toss the salad with the dressing, leaving 1 tablespoon aside. Once the salad is fully tossed, place the salmon on top and drizzle the remaining dressing over the top.

  6. Season with more salt and pepper to taste and enjoy!


This piece was written and contributed by:

Alanna DeSalvo

Functional Nutritionist

Alanna DeSalvo is a Board Certified Holistic Nutritionist, NC & RWP, living in the San Francisco Bay Area. She fell in love with food and cooking at an early age, but working in the industry inspired her to learn more about the functional role food plays in the body and how it affects your health and wellbeing.

As a Functional Nutritionist, Alanna helps do-ers ditch food rules and optimize their personal nutrition so they can reclaim their energy, motivation and be more present for their lives. By using food as medicine, along with functional tools and testing, she is able to develop a personalized protocol to help you get to the root cause of your symptoms that are holding you back.. Her delicious recipes and helpful resources make it easy to build healthy habits that fit your lifestyle.

Download the Simple Superfood Smoothie Guide: www.alannadesalvo.com/smoothies

www.alannadesalvo.com | @alannadesalvonutrition


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