Recipe: Superfood Summer Salad with Creamy Lemon-Garlic Vinaigrette - 310 Blog

Recipe: Superfood Summer Salad with Creamy Lemon-Garlic Vinaigrette

Summer is the time of sunshine and salad. What better way to celebrate the season’s chosen cuisine than with superfoods, which enhance your health profile in every way?

Superfood Salad

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Recipe: Superfood Summer Salad with Creamy Lemon-Garlic Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 4 servings
Ingredients
  • (1 bunch each) Green, red, and lacinto kale, washed and chopped coarsely
  • 2 ripe lemons, juiced
  • (4) Red and/or golden beets, peeled, cubed, and steamed
  • 2 lbs Wild sockeye salmon, rinsed and fileted into 4 oz. servings
  • (4) Persian cucumbers, thickly sliced
  • 2 tbsp. dried basil
  • 2 tbsp. dried oregano
  • 2 tbsp. dried parsley
  • S& P, to taste
  • (1 tbsp.) Extra-Virgin Olive Oil (EVOO)
  • 1 tbsp. salted butter
  • 2 tbsp. fresh ginger, grated or finely minced
  • 3 tbsp. balsamic vinegar
  • 2 tbsp. raw honey
  • 1 avocado
  • Goat cheese crumbles
  • DRESSING:
  • 2 tbsp. Tahini
  • 2 tbsp. Apple cider vinegar (ACV)
  • 2 tbsp. Liquid Aminos (or soy sauce)
  • 4 tbsp. Nutritional Yeast
  • 4-5 garlic cloves, minced
  • *you will need a blender, Bullet, or a mixer for the dressing
Instructions
  1. Place your coarsely chopped kale to the side in the refrigerator.
  2. BEETS: Warm a heaping tablespoon of butter in a pan over medium heat and toss in fresh ginger; sauté until soft.
  3. Once ginger is softened, toss in your freshly cubed steamed beets and cover; allow to cook until sufficiently tender.
  4. Pour in balsamic vinegar and sauté until absorbed. Then drizzle honey over finished beets and stir in still-warm pot and then let the beets cool.
  5. SALMON: Season filets with basil, oregano, parsley, salt, and black pepper.
  6. Warm EVOO over medium-high heat.
  7. Lie salmon face down in pan and sear for 3-4 minutes or until cooked.
  8. Flip salmon over onto skin side in pan and turn heat down to medium.
  9. Pour the juice of one lemon over the salmon and cook for 1-2 more minutes.
  10. Put salmon aside to cool.
  11. DRESSING: Put tahini, ACV, liquid aminos (or soy sauce), nutritional yeast, minced garlic, and the juice of one lemon into your mixer and blend.
  12. In bowls, place a mix of kale leaves; layer beets, sliced cucumber, several cubes of avocado and 4 oz. of salmon on top.
  13. Top with a heaping tablespoon of Creamy Lemon-Garlic Dressing and a teaspoon of goat cheese.

Delicious Dish

This fresh, delicious dish can be prepared a number of ways. Grilled, seared, or baked salmon works well; and steamed, sautéed, or roasted beets taste great here.

The tastiest part is the delicious Creamy Lemon-Garlic Vinaigrette, which can go on any number of other salads and even serve as a dip for raw veggies.

And the best part is that this salad takes 25 minutes fridge to table!

Enjoy!

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