This simple, yet gourmet salad is full of healthy fats – Omega 3’s from the walnuts and salmon and plenty of monounsaturated fats from the avocado.
Note: The recipe below is for the basic salad. If you note, we’ve added red onions and red bell peppers in the pic above. Although the base salad is excellent, feel free to add your favorite vegetables to the mix.
Fresh organic greens. We recommend a spring mix with a little arugula to add a spicy flavor.
1 ripe avocado, pitted and sliced.
4 tablespoons of walnuts
2 tablespoons organic olive oil
4 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt (Himalayan Pink Salt for added minerals)
1/2 teaspoon coarse ground black pepper
1/4 tablespoon garlic powder
Wild-caught salmon fillets
1. Peel and slice the peach into wedges. Toss peach slices and juices with fresh greens and avocado; divide salad among serving plates.
2. In a small bowl, whisk together lemon juice, oil, and 1/4 teaspoon of each salt and pepper.
3. Sprinkle remaining salt and pepper and garlic powder over both sides of salmon. Coat a large nonstick skillet coated with olive oil; heat over medium-high heat. Place the salmon (skin-side down) in the heated skillet, and cook until skin is golden and fish releases easily from the pan (about 4 minutes). Turn the salmon and cook about 3 minutes more.
4. Break each fillet into pieces and use it to top the individual salads. Drizzle the salads with reserved dressing; sprinkle with walnuts.