Don’t worry, this isn’t your typical boring ass salad. This one contains tons of nutrients and will keep you full for hours. If you’re not a fish fan, no worries – you can make this salad with any kind of meat you’d like or completely take the meat out if you’re a vegetarian.
-1-2 cups of mixed greens
-1 salmon filet
-2 hard boiled eggs
-½-1 cup roasted asparagus
-½ cup sauteed mushrooms
-2 tsp olive oil, avocado oil, coconut oil, or butter
-coconut oil spray
-1 serving of your favorite flavor of Primal Kitchen dressing
-2 tbsp pumpkin seeds
-1 Siete tortilla (optional, for a crunch)
-½ tbsp butter or coconut oil
Preheat oven to 350
Drizzle 1 tsp of oil on the salmon and then spray asparagus with coconut oil and sprinkle salt and pepper on them.
Roast salmon and asparagus in the oven for 20-25 minutes. While these cook, put your greens in a bowl.
Break up your hard boiled eggs onto the greens.
Heat skillet with the other tsp of oil and saute mushrooms until tender. Add to salad once finished.
In the meantime (if you want the added tortilla crunch), melt your butter or coconut oil in a pan. Place tortilla in pan – flip once you see the tortilla bubble on one side and then cook for 1-2 minute on the other side. Take tortilla off the pan, and once it cools cut the tortilla into mini strips for a salad topper.
Once your salmon and asparagus are done, chop them up and add to salad along with the rest of the ingredients.
You now have a not-so-boring and delicious salad recipe!
With this salad you are getting a TON of nutrient dense and immune boosting foods – we hope you thoroughly enjoy it!