For the salad:
1 lbs / 453 gr salmon fillets or steaks, poached, grilled or broiled, cooled
4 cups arugula
1 ripe avocado, peeled and cubed
1 scallions, chopped
2 tablespoons capers (optional)
fresh chopped parsley for topping
For the dressing:
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons chopped, parsley
Sea salt and ground black pepper
Lemon wedges for garnish
Break cooked salmon into chunks.
Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon.
Chop the spinach or baby kale into small bite sized pieces and finely chop the scallion.
Arrange all ingredients in a bowl. If you have the time, refrigerate at least 30 minutes to allow flavors to blend.
Combine all the dressing ingredients together. Taste and adjust to your preferences.
Pour the dressing over the salad and serve immediately (or store in the refrigerator until ready to serve).
Top with fresh parsley.
(Courtesy of The Iron You)
"I like to think of my career as an Integrative Health Coach as a book titled "Your
© COPYRIGHT 2016. ALL RIGHTS RESERVED.
This website is written and produced for informational and educational purposes only. Content should not be considered a substitute for professional medical expertise.
Some content on this webpage contains the copyrighted material of Institute for Integrative Nutrition Inc., © 2016