Baby Spinach and Radicchio Salad with Cured Salmon

Recipe

12 INGREDIENTS • 5 STEPS • 10MINS

Baby Spinach and Radicchio Salad with Cured Salmon

5

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

1/4 cup

1/2

Heirloom Tomato

2 Tbsp

Cashew Nut Yogurt

1 Tbsp

Apple Cider Vinegar

1 Tbsp

Pepitas

1/2 tsp

1/4 tsp

Pink Himalayan Sea Salt

1 clove

Garlic, minced

1/8 tsp

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 Avocado (1/4 cup), 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 Avocado (1/4 cup), 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 (1/4 tsp), Ground Black Pepper (1/8 tsp), 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 (1/4 tsp), Ground Black Pepper (1/8 tsp), and Garlic (1 clove).

step 5

Serve the salad together with the dressing! Sprinkle some Pepitas (1 Tbsp) and Flaxseeds (1/2 tsp) if needed.

step 5 Serve the salad together with the dressing! Sprinkle some Pepitas (1 Tbsp) and Flaxseeds (1/2 tsp) if needed.

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