Salmon Goat Cheese Warm Greens Salad

189 cookbooks

This warm greens salad with smoked salmon and goat cheese will satisfy your tastebuds and nourish your body! A low carb warm greens salad packed full of healthy fats and protein and topped with whipped goat cheese!

Cotter Crunch

Serves 2

18 Ingredients

4 cup Leafy Greens

4 piece Smoked Salmon

1 Tbsp Shallot

2 Egg

1/2 cup Cherry Tomatoes

6 Marinated Green Olives

1 Lemon

2 1/2 Tbsp Olive Oil

to taste Sea Salt and Pepper

to taste Red Wine Vinegar

to taste Alfalfa Sprouts

to taste Dried Figs

to taste Roasted Almonds

4 oz Goat Cheese

1 tsp Dried Mixed Herbs

1 dash Sea Salt and Pepper

1/8 tsp Garlic

2 tsp Water

8 Steps

Steps 1

Peel and thinly slice the shallot.

Steps 2

Prepare the Soft Boiled Egg. Bring the water to a boil. Then, reduce the water to a rapid simmer. Add the eggs one at a time. Cook the eggs for 5 to 7 minutes. Remove the eggs from the water with a slotted spoon. Run under cold water.

Steps 3

Cut the cherry tomatoes in halves.

Steps 4

Lightly steam your chopped Leafy Greens with the Shallot Place in small pot with Olive Oil, Sea Salt and Pepper and Water. Steam on medium heat until wilted. About 2- 4 minutes. Remove from stove.

Steps 5

Place Goat Cheese, in food processor along with the Olive Oil. Blend. Add in your Dried Mixed Herbs, the Sea Salt and Pepper and Garlic. Pulse blend again until whipped. Add more oil if you want it creamy. This will make 4-5 servings.

Steps 6

Divide steamed leafy greens, Cherry Tomatoes, soft boiled eggs, Smoked Salmon, Dried Figs, 2 tbsp whipped goat cheese and Roasted Almonds into 2 bowls, equally. I like to section them out into different sides of the bowl.

Steps 7

Top the salad with Marinated Green Olives ,Dried Figs Alfalfa Sprouts and Roasted Almonds to taste.

Steps 8

Drizzle the salad with Red Wine Vinegar, and Olive Oil. Sea Salt and Pepper . Using a of lemon wedge cut from the Lemon squeeze some of the juice over each dish. Serve and enjoy!