~Jackie~
Is there anything better than starting off the year with a beautiful, fresh salad? I’d have to say I would probably choose a hot sandwich or spicy burrito over a cold salad any day, but that’s why I make my salads satisfying, hearty, and utterly delicious. I love this particular salad because it has fresh crunchy vegetables as well as sweet fruits. Avocados and cheese give this salad a delicate creaminess, which is perfectly paired with the saltiness of the salmon. Make sure to save room for some chocolate afterwards; you deserve it for eating a salad, at least I think so.
When making this salad, choose fresh ingredients from the store. Mangoes and blueberries aren’t always available year round so you can swap them out with other fruits or even used canned. If you can, buy wild salmon. Wild salmon has almost half the fat and calories versus farm raised (farm raised salmon also contain more contaminants because they are raised in pens and fed soy). Wild salmon can be much more expensive because the quality is much better, but both are excellent sources of omega-3 fatty acids so you are reaping the benefits either way.
The only element in the dish to cook is the salmon, so while that is cooking you have time to prep the other ingredients. In the summer you can throw it on the grill for just a few minutes on each side, or in the winter I like to bake it with some lemon slices for about 15 minutes. Finish the salad with a salty cheese (goat or feta works great) and top with the salmon and dressing. I like to make homemade dressings because they taste better and have less preservatives and artificial flavorings. My favorite is a simple balsamic with a little garlic and dijon mustard to add some tang. Hopefully this meal can be one of your favorites in the new year!
- 1/3 lb. salmon fillet
- 2 lemon slices plus juice
- 2 cups baby spinach (about a handful)
- 1/2 avocado, sliced
- 1/2 mango, sliced
- 1/3 cup red pepper, sliced
- 1/4 cup red onion, sliced
- 1/4 cup blueberries
- 1/8 cup goat cheese
- 3 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon dried basil
- 1/2 cup extra virgin olive oil
- salt and pepper
- Prep salmon. Line shallow baking dish with foil and place salmon skin side down. Drizzle with olive oil and sprinkle on salt and pepper and top with squeeze of lemon juice and slices.
- Bake salmon at 400 degrees for 15 minutes.
- To make dressing, place all ingredients in a small container and shake to mix. Or put in bowl and whisk to combine.
- Place spinach in large bowl and prep ingredients for salad.
- Assemble salad with vegetables and fruit and top with salmon. Drizzle with dressing and enjoy immediately.
- This salad is also great with grilled or baked chicken. Or make vegetarian by omitting the salmon and adding in extra vegetables.
