
Protein, fiber, and loads of vitamins are packed into this fun summer salad
Makes 4 Servings
Ingredients:
- One tablespoon of avocado or grapeseed oil
- Four (4)-ounce salmon filets
- Salt and pepper to taste
- Six cups of baby spinach (or other green)
- Two cups of cooked and cooled quinoa
- One cup of strawberries, sliced
- ½ cup pecans, chopped
Balsamic Vinaigrette
- ½ cup balsamic vinegar
- ½ cup extra virgin olive oil
- One tablespoon Dijon mustard
- One tablespoon honey
- Salt and pepper to taste
Directions
Heat oil in a saute pan over medium heat. Season salmon with salt and pepper. Add salmon to pan and sear, for about 2- 3 minutes on each side. Set aside.
In a large salad bowl, add baby spinach, cooked quinoa, strawberries, and pecans. Toss to combine.
Make the balsamic vinaigrette by mixing ingredients together in a jar, seal tightly and shake until smooth. Set aside.
Divide salad and serve on four plates. Top with salmon. Sprinkle on chopped pecans and add a drizzle of dressing.
Article contributed by amfamfit