HOT GIRL SUMMER SALAD
The equation to a balanced bowl is equal parts grains, protein and greens. An effortless solution to lunch on those days where you need to keep the flow & momentum of the day without spending an hour in the kitchen. Ready in 20min.
Ingredients:
Salad (serves 2)
- 2 salmon fillets
- 2 Tbsp olive oil
- 1/2 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 1 cup cooked quinoa
- 2 cups arugula
- 1 avocado, cubed
- 1/4 red onion, finely sliced
- 1/4 cup pistachio
- 1/4 cup pumpkin seeds
Green Goddess Tahini Dressing
- 1/2 cup tahini
- Juice of one lime
- 3 tbsp olive oil
- 1 cup finely chopped mixed fresh herbs (parsley, basil, mint)
- 1/2 finely chopped jalapeno
- Pinch of salt
- 1/2 cup water
Method:
Preheat oven to 200f.Cook salmon fillets, skin side down to baking dish.
Drizzle with oil, paprika, sea salt and pepper.
Bake for 13-16 minutes.
In a cup, add all green tahini
Add all dressing ingredients into a mason jar, shake to blend.
Plate the arugula & quinoa and pour half the dressing serving into each plate.
Top off with red onion, salmon, avocado, pumpkin seeds & pistachio.
