Baby Spinach and Radicchio Salad with Cured Salmon
Healthy and easy micro of greens with cured salmon, avocado and heirloom tomatoes, all dressed with a very special dressing!
Total Time
10min
5.0
2 Ratings
Author: The Fit Mediterranean
Servings:
4
Ingredients
•
1 2/3
cups
Fresh Baby Spinach
•
1/3
cup
Radicchio
•
1/4
cup
Avocados
•
1/2
Heirloom Tomato
•
2
Tbsp
Cashew Nut Yogurt
•
1
Tbsp
Apple Cider Vinegar
•
1
Tbsp
Pepitas
•
1/2
tsp
Flaxseeds
•
1/4
tsp
Pink Himalayan Sea Salt
•
1
clove
Garlic
, minced
•
1/8
tsp
Ground Black Pepper
•
2
oz
Salmon
, sliced
Cooking Instructions
1.
Wash and pat dry the Fresh Baby Spinach (1 2/3 cups), dice the Heirloom Tomato (1/2) and Avocados (1/4 cup), and shred the Radicchio (1/3 cup).
2.
Place spinach, tomato, radicchio, and avocado on your serving plate.
3.
Add the Salmon (2 oz) on top of your greens.
4.
For the dressing, combine the Apple Cider Vinegar (1 Tbsp), Cashew Nut Yogurt (2 Tbsp), Pink Himalayan Sea Salt (1/4 tsp), Ground Black Pepper (1/8 tsp), and Garlic (1 clove).
5.
Serve the salad together with the dressing! Sprinkle some Pepitas (1 Tbsp) and Flaxseeds (1/2 tsp) if needed.
Nutrition Per Serving
CALORIES
62
FAT
3.9 g
PROTEIN
4.9 g
CARBS
2.5 g
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