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RECIPE
19 INGREDIENTS7 STEPS15MIN

Salmon Goat Cheese Warm Greens Salad

5.0
2 Ratings

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Cotter Crunch

Nutrition Specialist for Gluten Free eating
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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!
15MIN
Total Time

Cotter Crunch

Nutrition Specialist for Gluten Free eating
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2

Whipped Herbed Goat Cheese

4 oz
Goat Cheese
1/2 Tbsp
1 tsp
Dried Mixed Herbs
or Freshly Chopped Herbs
1 dash
Sea Salt and Pepper
1/8 tsp
or Onion Salt

Salad

4 cups
Leafy Greens , chopped
brussel sprouts shavings, kale, swiss chard, etc
or Winter Greens
4 slices
1 Tbsp
Shallots , chopped
or Red Onion
1/2 cup
Cherry Tomatoes
6
Marinated Green Olives
2 Tbsp
to taste
Sea Salt and Pepper
to taste
Red Wine Vinegar
or Balsamic Vinegar
to taste
Alfalfa Sprouts
to taste
Dried Figs
to taste
or Marcona Almonds
1/2 Tbsp
Water
or Broth

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Nutrition Per Serving

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CALORIES
645
FAT
46.5 g
PROTEIN
32.9 g
CARBS
24.1 g

Cooking Instructions

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Step 1
Prepare the Soft Boiled Egg (2). 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.
Step 2
Lightly steam your Leafy Greens (4 cup) with the Shallot (1 tablespoon). Place in small pot with Olive Oil (1 tablespoon), Sea Salt and Pepper (to taste), and Water (2 teaspoon). Steam on medium heat until wilted. About 2-4 minutes.
Step 3
Place Goat Cheese (4 ounce) in food processor along with the Olive Oil (1/2 tablespoon). Blend.
Step 4
Add in your Dried Mixed Herbs (1 teaspoon), Sea Salt and Pepper (1 dash), and Garlic (1/8 teaspoon). Pulse blend again until whipped. Add more oil if you want it creamy. This will make 4-5 servings.
Step 5
Divide steamed leafy greens, Cherry Tomato (1/2 cup), soft boiled eggs, Smoked Salmon (4 slice), Dried Fig (to taste), 2 tablespoons whipped goat cheese, and Roasted Almonds (to taste) into 2 bowls, equally. I like to section them out into different sides of the bowl.
Step 6
Top the salad with Marinated Green Olives (6) ,Dried Fig (to taste) Alfalfa Sprouts (to taste), and Roasted Almonds (to taste) to taste.
Step 7
Drizzle the salad with Red Wine Vinegar (to taste), and Olive Oil (1 tablespoon). Sea Salt and Pepper (to taste) . Using a of lemon wedge cut from the Lemon (1) squeeze some of the juice over each dish.

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Nutrition Per Serving
Calories
645
% Daily Value*
Fat
46.5 g
60%
Saturated Fat
16.1 g
80%
Trans Fat
0.0 g
--
Cholesterol
245.8 mg
82%
Carbohydrates
24.1 g
9%
Fiber
7.1 g
25%
Sugars
8.9 g
--
Protein
32.9 g
66%
Sodium
1337.5 mg
58%
Vitamin D
1.3 µg
6%
Calcium
374.2 mg
29%
Iron
2.8 mg
16%
Potassium
771.8 mg
16%
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