Ingredients
Scale
- 5 ounces of greens (I used a mixture of baby kale, spinach and arugula)
- 1 cup cooked quinoa
- ½ English cucumber (peeled and chopped)
- 1 avocado (chopped)
- 1 red bell pepper (chopped)
- Grape tomatoes (cut in half)
- Fresh berries (whatever looks good in the market)
- 3 broiled salmon fillets (6 ounces each)
- Marinated artichoke hearts (optional)
Salad dressing:
- 3 tablespoons champagne vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey (local if available)
- ½ teaspoon salt
- Black pepper (to taste)
- ½ cup extra virgin olive oil
Instructions
- Pick and choose the greens and superfoods you’d like in your salad.
- Place greens in the bottom of a large serving bowl. Add all the rest of the ingredients.
- Make dressing by whisking together the vinegar, mustard, honey, salt and pepper. Slowing drizzle in olive oil while whisking to emulsify. Pour over salad before serving. Toss and plate salad, then top with salmon.
- Category: Salad