My Ivy Chopped Salad

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Self Magazine

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Ingredients

2 large beets

3 medium zucchini, sliced lengthwise into 1/3-inch-thick slices

2 fresh ears corn, shucked

1 bunch scallions, white and light green parts only

2 wild salmon fillets (6 oz each)

3 tablespoons extra-virgin olive oil

Coarse salt

2 heads butter lettuce, leaves separated, cut into thick strips

1/2 pint grape tomatoes, quartered

1/3 cup fresh cilantro, roughly chopped

1/4 cup fresh basil, roughly torn

1 lime, quartered

Balsamic & Lime Vinaigrette:

2 tablespoons balsamic vinegar

2 tablespoons light agave nectar (or honey)

1 tablespoons fresh lime juice

6 tablespoons olive oil

Freshly ground black pepper

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