Salmon Spinach Cobb Salad
DAIRY
FREE
PALEO
DIET
This salad offers a ton of variety. Tender baby spinach, rich salmon, crunchy almonds, smooth avocado, and sweet grapes add up to a flavorful and satisfying no-cook meal.
Prep Time 15 minutes |
Makes 2 salads |
Serving Size 1 salad |
INGREDIENTS
4 cups baby spinach
6 oz. (170g) canned wild salmon, packed in its juice or oil
¼ cup almonds, soaked, dried, and chopped
½ medium avocado, peeled, seeded, and sliced
½ cup red seedless grapes, halved
½ cup red onion, sliced thin
2 roma tomatoes, quartered
½ cup cucumber, halved and sliced thin
2 large pastured hard-boiled eggs, peeled and sliced
½ cup Honey Mustard Vinaigrette
METHOD
1 Divide baby spinach between 2 medium bowls.
2 Evenly divide salmon, almonds, avocado, red grapes, red onion, roma tomatoes, cucumber, eggs, and Honey Mustard Vinaigrette between bowls, and serve.
Dressing
Honey Mustard Vinaigrette
For 2 cups vinaigrette, place ½ cup raw honey, ½ cup apple cider vinegar, ½ cup virgin olive oil, ¼ cup dry mustard powder, 1 tablespoon turmeric powder, 1 tablespoon garlic powder, 2 teaspoons onion powder, 1 teaspoon ground black pepper, and 1 teaspoon sea salt in a glass jar. Seal with the lid, and shake to combine.
Salmon Spinach Cobb Salad
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