Description
A nutrient-packed power salad featuring perfectly broiled salmon over a bed of quinoa, fresh greens, and colorful vegetables. A tangy Champagne vinaigrette brings it all together for a satisfying meal.
Ingredients
Units
Scale
- 5 ounces (142g) of greens (mixture of baby kale,spinach and arugula)
- 1 cup (237ml) cooked quinoa
- 1/2 English cucumber (peeled and chopped)
- 1 avocado (chopped)
- 1 red bell pepper (chopped)
- Grape tomatoes (cut in half)
- Fresh berries
- 3 broiled salmon fillets (6 ounces (170g) each)
- Marinated artichoke hearts (optional)
- 3 tablespoons (44ml) champagne vinegar
- 2 teaspoons (10ml) Dijon mustard
- 2 teaspoons (10ml) honey
- 1/2 teaspoon (2.5ml) salt
- Black pepper (to taste)
- 1/2 cup (118ml) extra virgin olive oil
Instructions
- Select your preferred greens and superfoods for the salad.
- Place the greens in the bottom of a large serving bowl. Add the cooked quinoa, cucumber, avocado, red bell pepper, grape tomatoes, fresh berries, and marinated artichoke hearts (if using).
- To make the dressing, whisk together the champagne vinegar, Dijon mustard, honey, salt, and black pepper.
- Slowly drizzle in the extra virgin olive oil while continuously whisking to emulsify the dressing.
- Pour the dressing over the salad before serving. Toss and plate the salad, then top with the broiled salmon fillets.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Cuisine: American