What a welcome relief from all of the high fat foods we love to celebrate with! By eating it you will be loading up on fiber, heart healthy oils, fabulous anti-inflammation antioxidants and too many vitamins and minerals to list. If you’ve never used watercress or arugula, they have a sharper radish-like taste than other lettuces, and you can replace them with baby spinach if you want to. To save money, Walmart sells cans of wild caught salmon for a decent price, and to save time, buy preservative free, bottled dressing, and then watch the video for easier prep.
Ingredients:
1 cucumber -- diced small
2 stalks celery -- diced small
1 bunch watercress -- chopped; or arugula
6 cup(s) romaine lettuce -- coarsley chopped
2 whole carrots -- scrubbed and shaved 1" pieces
1/2 cup(s) shelled sunflower seeds -- raw or roasted
2 cup(s) canned salmon -- "wild caught"
1 1/2 avocado(es) -- chopped
1/2 cup(s) olive oil
2 tbsp white wine vinegar
1 tsp Dijon mustard
1 tbsp honey
Directions
Prep Work: Chop cucumber and celery into 1/2” cubes. Wash and cut greens. Roast sunflower seeds. Mix salmon with bones and skin using a fork or standing mixer.
1. Heat raw sunflower seeds in a dry skillet on medium heat. Shake every 15 seconds or so until they look lightly browned; approx. 3 min.
2. Toss all ingredients through sunflower seeds in salad bowl; then toss with dressing. (recipe below)
3. Put salmon in mixing bowl, and if it has skin and bones mix all together with mixer or a fork. Top salad with chopped avocado and salmon.Simple Salad Dressing: Whisk together last four ingredients on list above: olive oil, white wine vinegar, dijon mustard, and honey.
TIME SAVER: Use a good quality vinaigrette dressing instead of making your own. Watch the prep VIDEO.
VARIATION: Replace sunflower sees with roasted almond slivers and add segments of tiny, peeled oranges.
OTL 2010