AuthorHeather BlakeCategoryDairy free, Gluten-free, Salad, Vegetarian, VeggiesDifficultyBeginnerSalmon, arugula, & avocados are fantastic for bone health and cognitive function!
1 can wild-caught Alaskan salmon
2 cups organic arugula
1 cup organic cherry tomatoes, halved
1 ripe avocado
2 tbsp diced red onion
2 tbsp olive oil (The Crescent Olive's Basil oil works great!)
2 tbsp white balsamic vinegar (The Crescent Olive's Thai Lemongrass Mint works great!)
salt & pepper
2 tbsp organic microgreens [garnish - optional]
1
Arrange arugula on two plates.
2
Flake salmon into large chunks and arrange on top of lettuce.
3
Add tomatoes & onion.
4
Dice avocado into cubes or slices and place on top.
Add microgreens (if using).
5
In a small bowl, whisk oil & vinegar. Spoon on top of salad.
6
Top with a dash of salt and pepper and serve!!
Ingredients
1 can wild-caught Alaskan salmon
2 cups organic arugula
1 cup organic cherry tomatoes, halved
1 ripe avocado
2 tbsp diced red onion
2 tbsp olive oil (The Crescent Olive's Basil oil works great!)
2 tbsp white balsamic vinegar (The Crescent Olive's Thai Lemongrass Mint works great!)
salt & pepper
2 tbsp organic microgreens [garnish - optional]
Directions
1
Arrange arugula on two plates.
2
Flake salmon into large chunks and arrange on top of lettuce.
3
Add tomatoes & onion.
4
Dice avocado into cubes or slices and place on top.
Add microgreens (if using).
5
In a small bowl, whisk oil & vinegar. Spoon on top of salad.
6
Top with a dash of salt and pepper and serve!!
