Sometimes you just need a light lunch and this does the
trick. The best thing about salads is you can eat a TON of lettuce with very
little setback. About 2 cups of lettuce (depending on the kind) is about 50
calories. The bad part about salads is the dressing. I like my salad dressed
up. I know people who don’t need dressing on their salad but I like a little
bit. Salad dressings are one of those things that can be loaded with unnatural,
unhealthy ingredients. This salad dressing I made is simple, natural and light.
The salad gets a lot of its flavor from the salmon. If you season your salmon
properly, you won’t need a lot of extra flavors from the dressing. If you are
not a fan of salmon, you could swap in shrimp or chicken but the salmon
provides a lot of essential oils and nutrients. On a busy week, I will make
salmon or chicken one night and make some extra. I’ll slice it up for my salads
or lettuce wraps throughout the week; it makes for quick meal prep! This makes
about 4 servings
2 salmon fillets (about 3 oz each)
1 tsp turmeric
1 tsp black pepper
½ tsp sea salt
½ tsp lemon juice
4 cups salad greens, chopped (I like romaine, kale mix)
1 cup carrots, diced
2 cups red cabbage, chopped
Dressing
1/3 cup olive oil
1 Tbsp vinegar (I like coconut or white wine)
1 tsp rosemary, chopped
1 tsp lemon juice
Zest from one lemon
½ tsp black pepper
Season salmon fillets with turmeric, pepper, salt and
lemon juice. Sauté your salmon fillets in a skillet for about 8 minutes per side
or you can grill your salmon. Salmon is cooked through when it starts to flake
with a fork. In a large serving bowl, combine salad greens, cabbage and
carrots. Flake salmon fillets with a fork and sprinkle into salad mixture. Top
with dressing and gently toss together.
