DIY: Quick & Delicious Every Season Salad
While summer’s gone and fall’s in, but since I posted this salad on Facebook and Instagram, I’ve been asked for the recipe, so here it is.It’s fresh, easy and colorful to get your pallets pumped. It’s our home’s go-to summer lunch. It’s so quick to prep that you can also make it a potluck fav!
I consider this a summer salad, as strawberries are usually the freshest, sweetest and juiciest during summer. However, you can, of course, opt for frozen strawberries and have it throughout the
Prep time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients
Salmon
1 Fresh filet
Olive oil (oil of your choice)
1 tsp fresh lemon juice
Sea salt and freshly ground black pepper
Salad
1 cup of baby spinach
1 cup of baby kale
sprinkle of coriander
1 tsp of homemade roasted red pepper hummus
5 strawberries hulled and sliced
½ avocado peeled pitted and diced
8 roasted almonds
4-6 chunks of English cucumbers
½ cubed plum tomatoes
½ a stalk of sliced celery
1 tsp of roasted flaxseeds
1 tsp fresh lemon juice
1 tsp of olive oil (or any dressing of your choice and desired amount)
Step 1: Prep the Salmon
Pre-heat the oven to 400F for 5 minutes.
Wash salmon and pat completely dry.
Place salmon fillet, skin-side down, on the foil-lined pan. Drizzle the lemon juice and olive oil. Ensure your salmon is well covered in oil so it doesn't burn! Season with sea salt and black pepper.
Pop in for about 7 minutes. Make sure the fish is cooked before you pop it out. This amount of time you spend will largely depend on the thickness of your salmon and your preference. Leave to cool.
Step 2: Salad
In a large bowl, add all salad ingredients and drizzle the olive oil. Toss the salad lightly.
Add in sliced salmon and toss everything until everything is thoroughly coated.
Serve immediately for yummylicious goodness!
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