Cooking Instructions
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Step 1
Wash and pat dry the
Fresh Baby Spinach (50 g)
, dice the
Heirloom Tomato (1/2)
and
Avocados (40 g)
, and shred the
Radicchio (40 g)
.
Step 2
Place spinach, tomato, radicchio, and avocado on your serving plate.
Step 3
Add the
Salmon (60 g)
on top of your greens.
Step 4
For the dressing, combine the
Apple Cider Vinegar (15 mL)
,
Cashew Nut Yogurt (30 g)
,
Pink Himalayan Sea Salt (2 g)
,
Ground Black Pepper (as needed)
, and
Garlic (1 clove)
.
Step 5
Serve the salad together with the dressing! Sprinkle some
Pepitas (9 g)
and
Flaxseeds (2 g)
if needed.
