A salad truly becomes a meal when you add some protein. Wild Alaskan Salmon is our favorite seafood, and it's rich in anti-inflammatory omega 3's and the powerful antioxidant astaxanthin. Paired with fresh berries and served over spring greens really ramps up the antioxidants and nutritional value. The beet dressing adds to the overall skin-loving content of this dish.
Yield 2 servings
2 Fillet of wild caught Alaskan Salmon
2 tablespoons avocado oil
1 tablespoon lemon juice
1 clove of garlic, minced
3 cups Spring lettuce
¼ cup Blackberries
¼ cup Raspberries
¼ cup Broccoli florets
¼ cup Cauliflower florets
2 tablespoons toasted pecan pieces
1 tablespoon Sunflower seeds, sprouted if possible
¼ cup avocado oil
2 tablespoons rice vinegar
1 teaspoon beet powder
½ teaspoon raw honey
1 green onion finely sliced
1 clove of garlic minced
Salt* and pepper to taste
Preheat the oven to 400°F. Place salmon fillets on a baking sheet lined with parchment paper, set aside. Combine avocado oil, lemon juice, and garlic; blend and brush over salmon. Bake fillets for 20 minutes or until cooked through.
Combine all ingredients in the salad dressing, mix together, and chill in the fridge till ready to serve.
Split the remaining ingredients between 2 salad bowls. Once salmon is fully cooked pull apart into bite sized pieces and top salads. Enjoy with dressing.
*Pink Himlayan or Celtic Sea salt recommended