DIY Spring Spinach Salad with Seared Salmon and Roasted Beet Dressing
Spring is officially here – and that means we are all starting to crave fresh, vibrant vegetables and salads! With this in mind, our Chef crafted this unique AIP-friendly recipe for you all to make at home. From the earthy roasted beets, to the crunch of the fresh cucumbers, to the savory salmon, this lively recipe is sure to get you in the spring mood!
DIY Spring Spinach Salad with Seared Salmon and Roasted Beet Dressing
Salad (Serves 4)
- 8 oz Organic Baby Spinach
- 1 Small Red Onion - sliced thin
- 1 Seedless Cucumber - sliced thin
- 1 Pint Strawberries - quartered
- 4 - 4 oz salmon filets
Dressing
- 2 Large Red Beets - Roasted
- 2 T Extra Virgin Olive Oil
- 2 T Organic Balsamic Vinegar
- 1 T Organic Honey
- 1 tsp Garlic - minced
- 1 tsp Shallots - minced
- 1 C Organic Coconut Cream
Directions
- Lightly oil beets and wrap in parchment paper and place in preheated 375℉ degree oven for an hour, or until knife easily goes through the beet.
- When beets are done cooking, you can use a towel to peel them by rubbing the peel off with your hands. You can also peel them with a peeler, but you will need gloves.
- Cut off ends of beets and dice medium and place in the food processor. Add the rest of the dressing ingredients and mix until dressing is smooth.
- Heat a medium saute pan with a 1Tablespoon of olive oil. Salt each piece of salmon and place in a heated saute pan, and let sear for 2 minutes and flip all pieces over to cook the other side. Cook until desired doneness. 6.
- Arrange salads and spoon on dressing. Place salmon on top.
- Enjoy!
