Baby Spinach and Radicchio Salad with Cured Salmon

12 INGREDIENTS • 5 STEPS • 10MINS

Baby Spinach and Radicchio Salad with Cured Salmon

Recipe

5.0

2 ratings

Healthy and easy micro of greens with cured salmon, avocado and heirloom tomatoes, all dressed with a very special dressing!

Baby Spinach and Radicchio Salad with Cured Salmon

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Healthy and easy micro of greens with cured salmon, avocado and heirloom tomatoes, all dressed with a very special dressing!

10MINS

Total Time

$0.84

Cost Per Serving

Ingredients

Servings

4

us / metric

1 2/3 cups

Fresh Baby Spinach

1/3 cup

Radicchio

13 tsp

1/2

Heirloom Tomato

2 Tbsp

Cashew Nut Yogurt

1 Tbsp

Apple Cider Vinegar

1 Tbsp

Pepitas

as needed

as needed

Pink Himalayan Sea Salt

1 clove

Garlic, minced

as needed

Ground Black Pepper

2 oz

Salmon, sliced

Nutrition Per Serving

VIEW ALL

Calories

62

Fat

3.9 g

Protein

4.9 g

Carbs

2.5 g

Baby Spinach and Radicchio Salad with Cured Salmon

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking InstructionsHide images

step 1

Wash and pat dry the Fresh Baby Spinach (1 2/3 cups), dice the Heirloom Tomato (1/2) and Avocados (13 tsp), and shred the Radicchio (1/3 cup).

step 1 Wash and pat dry the Fresh Baby Spinach (1 2/3 cups), dice the Heirloom Tomato (1/2) and Avocados (13 tsp), and shred the Radicchio (1/3 cup).

step 2

Place spinach, tomato, radicchio, and avocado on your serving plate.

step 2 Place spinach, tomato, radicchio, and avocado on your serving plate.

step 3

Add the Salmon (2 oz) on top of your greens.

step 4

For the dressing, combine the Apple Cider Vinegar (1 Tbsp), Cashew Nut Yogurt (2 Tbsp), Pink Himalayan Sea Salt (as needed), Ground Black Pepper (as needed), and Garlic (1 clove).

step 4 For the dressing, combine the Apple Cider Vinegar (1 Tbsp), Cashew Nut Yogurt (2 Tbsp), Pink Himalayan Sea Salt (as needed), Ground Black Pepper (as needed), and Garlic (1 clove).

step 5

Serve the salad together with the dressing! Sprinkle some Pepitas (1 Tbsp) and Flaxseeds (as needed) if needed.

step 5 Serve the salad together with the dressing! Sprinkle some Pepitas (1 Tbsp) and Flaxseeds (as needed) if needed.

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