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Salmon Spinach Cobb Salad

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DAIRY
FREE

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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.

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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.

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Salmon Spinach Cobb Salad

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