My Ivy Chopped Salad - cooking recipe

Ingredients

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

Preparation

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.
Prepare Salad: Steam or boil beets until cooked through, about 30 minutes. Let cool; peel and cut into a medium dice.
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.
Cut zucchini and scallions into a medium dice. Cut corn off the cob. Break salmon into large pieces.
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.