My Ivy Chopped Salad

• Salad
• 2 large beets
• 3 medium zucchini, sliced lengthwise into 1/3-inch-thick slices
• 2 fresh ears corn, shucked
• 1 bunch scallion, 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
• Dressing
• 2 tablespoons balsamic vinegar
• 2 tablespoons light agave nectar (or honey)
• 1 tablespoon fresh lime juice
• 6 tablespoons olive oil
• coarse salt
• fresh ground black pepper

1. Make the Dressing: Whisk vinegar with agave nectar and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.
2. Prepare Salad: Steam or boil beets until cooked through, about 30 minutes. Let cool; peel and cut into a medium dice.
3. While beets are cooking prepare the rest of the ingredients. Heat a grill or grill pan over medium-low heat. Rub zucchini, corn, scallions and salmon with oil; sprinkle with salt. Grill vegetables and fish until browned and cooked through flip once, about 20 minutes.
4. Cut zucchini and scallions into a medium dice. Cut corn off the cob. Break salmon into large pieces.
5. Toss grilled vegetables with lettuce, tomatoes, cilantro and basil; place on a large platter and top with salmon. Drizzle with vinaigrette; serve with lime quarters.

salad, beets, zucchini, fresh ears corn, scallion, salmon, extravirgin olive oil, salt, butter, grape tomatoes, fresh cilantro, fresh basil, lime, dressing, balsamic vinegar, honey, lime juice, olive oil, salt, fresh ground black pepper

Taken from www.food.com/recipe/my-ivy-chopped-salad-454602 (may not work)