This warm greens salad with smoked salmon and goat cheese will satisfy your tastebuds and nourish your body! A perfect salad packed with healthy fats and protein and topped with whipped goat cheese!
Total Time
15min
5.0
2 Ratings
Author: Cotter Crunch
Servings:
2
Ingredients
Whipped Herbed Goat Cheese
•
1/2
cup
Goat Cheese
•
1
tsp
Olive Oil
•
1
tsp
Dried Mixed Herbs
or Freshly Chopped Herbs
•
1
dash
Sea Salt
•
1
dash
Ground Black Pepper
•
1/8
tsp
Garlic
or Onion Salt
Salad
•
4
cups
Leafy Greens
, chopped
or Winter Greens
•
4
slices
Smoked Salmon
•
1
Tbsp
Shallots
, chopped
or Red Onion
•
2
Eggland's Best Classic Eggs
•
1/2
cup
Cherry Tomatoes
•
6
Marinated Green Olives
•
1
Lemon
•
2
Tbsp
Olive Oil
•
to taste
Sea Salt
•
to taste
Ground Black Pepper
•
to taste
Red Wine Vinegar
or Balsamic Vinegar
•
to taste
Alfalfa Sprouts
•
to taste
Dried Figs
•
to taste
Roasted Almonds
or Marcona Almonds
•
2
tsp
Water
or Broth
Cooking Instructions
1.
Prepare the Soft Boiled Eggland's Best Classic Eggs (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.
2.
Lightly steam your Leafy Greens (4 cups) with the Shallots (1 Tbsp). Place in small pot with Olive Oil (1 Tbsp), Sea Salt (to taste), Ground Black Pepper (to taste), and Water (2 tsp). Steam on medium heat until wilted. About 2-4 minutes.
3.
Place Goat Cheese (1/2 cup) in food processor along with the Olive Oil (1 tsp). Blend.
4.
Add in your Dried Mixed Herbs (1 tsp), Sea Salt (1 dash), Ground Black Pepper (1 dash), and Garlic (1/8 tsp). Pulse blend again until whipped. Add more oil if you want it creamy. This will make 4-5 servings.
5.
Divide steamed leafy greens, Cherry Tomatoes (1/2 cup), soft boiled eggs, Smoked Salmon (4 slices), Dried Figs (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.
6.
Top the salad with Marinated Green Olives (6), Dried Figs (to taste), Alfalfa Sprouts (to taste), and Roasted Almonds (to taste).
7.
Drizzle the salad with Red Wine Vinegar (to taste), and Olive Oil (1 Tbsp). Add salt and pepper if needed. Using a lemon wedge cut from the Lemon (1) squeeze some of the juice over each dish.
Nutrition Per Serving
CALORIES
558
FAT
42.7 g
PROTEIN
29.6 g
CARBS
13.8 g
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