I’ve seen this cool tip for cutting a bunch of cherry tomatoes at one time all over the internet and on Pinterest. I’ve used it for some time now, but keep forgetting to share it with you. It not only comes in handy for this salad but is especially fabulous for THIS RECIPE and any other recipes calling for roasted cherry tomatoes.

Summer Squash and Salmon Salad

1/3 cup olive oil
1/3 cup fresh lemon juice
Salt and freshly ground black pepper
2 pounds zucchini, ends trimmed and then thinly sliced
2 tablespoons pepper jelly
3-pound salmon fillet, skin on
2 cups cherry or grape tomatoes
6 cups fresh spinach leaves
1/2 red onion, peeled and thinly sliced
2 avocados, diced
1 cup chopped pecans

In a large bowl, whisk together the olive oil and lemon juice, and season with salt and pepper. Add the zucchini, toss to coat and let marinate at room temperature for at least 15 minutes.

Spread the pepper jelly on the flesh side of the salmon. Heat a grill or broiler to high.

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